Coconut Cream Pie with Nilla Wafer Crust

Name: Coconut Cream Pie with Nilla Wafer Crust
Yield: Serves 8 to 10
Ingredients: 2 cups (4 1/2 ounces), Nilla Wafer cookies (34 cookies); 1/2 cup (1 1/2 ounces), sweetened shredded coconut; 2 tablespoons, sugar; 1 tablespoon, all-purpose flour; 1/4 teaspoon, salt; 4 tablespoons, unsalted butter, melted; 3 cups, whole milk; 5 , large egg yolks; 5 tablespoons, cornstarch; 1/4 teaspoon, salt; 1/2 cup (3 1/2 ounces), sugar; 1/2 cup (1 1/2 ounces), sweetened shredded coconut; 1/2 teaspoon, vanilla extract; 1 1/2 cups, heavy cream, chilled; 3 tablespoons, sugar; 1 teaspoon, vanilla extract; 1/4 cup (3/4 ounce), sweetened shredded coconut, toasted

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Appears in Cook's Country August/September 2017, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Fruit Desserts

SEASON 12

How do you improve a retro classic? Start with the crust and work your way up, packing each component with maximum flavor.

SERVES8 to 10

TIME1 hour, plus 30 minutes cooling and 3 hours chilling

has video

WHY THIS RECIPE WORKS

We packed coconut into all three elements of this retro pie. Grinding sweetened shredded coconut together with Nilla Wafers made a crisp and flavorful cookie-crumb crust. Folding coconut into a milk custard gave us just the tamed tropical t...

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