Classic Coconut Cream Pie with Graham Cracker Crust

Name: Classic Coconut Cream Pie with Graham Cracker Crust
Yield: Serves 8 to 10 (Makes one 9-inch pie)
Ingredients: 5 tablespoons, unsweetened shredded coconut; 9 , graham crackers (about 5 ounces) broken into rough pieces; 2 tablespoons, sugar; 5 tablespoons, unsalted butter, melted; 1 (14-ounce) can, coconut milk, well stirred (not cream of coconut); 1 cup, whole milk; 1/2 cup (1 1/4 ounces), unsweetened shredded coconut; 2/3 cup (4 2/3 ounces), sugar; 1/4 teaspoon, salt; 5 , large egg yolks; 1/4 cup (1 ounce), cornstarch; 1 1/2 teaspoons, vanilla extract; 2 tablespoons, unsalted butter, cut into 4 pieces; 1 1/2 cups, heavy cream, chilled; 1 1/2 tablespoons, sugar; 1/2 teaspoon, vanilla extract; 1 1/2 teaspoons, dark rum (optional)

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Appears in Cook's Illustrated May/June 2004, America's Test Kitchen TV

Desserts or Baked Goods

Dessert Pies

SEASON 4

SERVES8 to 10 (Makes one 9-inch pie)

TIME1½ hours, plus 3 hours cooling

has video

WHY THIS RECIPE WORKS

In the video, Bridget mistakenly calls for 10 graham crackers in the crust and 1/3 cup sugar in the filling. The correct amounts should be 9 graham crackers and 2/3 cup of sugar. Most recipes for this diner dessert are nothing more than a r...

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