Black Bottom Coconut Cream Pie
With its dense, vanilla bean–speckled coconut custard, Oreo-cookie crust, and billowy cream, this Southern diner treat makes a strong case for skipping dinner.
Recipe information
Yield
makes one 9-inch pie / serves 8 to 10
Ingredients
Crust
Filling
Topping
Black Bottom Cookie Crust
Preparation
Flling
Step 1
Combine 1/2 cup of the half-and-half and the cornstarch in a large bowl and whisk to blend. Add the eggs and mix thoroughly.
Step 2
Place the remaining 2 cups half-and-half, the sugar, vanilla bean and reserved seeds, and salt in a heavy-bottomed saucepan and bring to a low boil, stirring occasionally, until the sugar dissolves. Remove and discard the vanilla bean and reduce the heat to low.
Step 3
Whisk 1 cup of the half-and-half mixture into the egg mixture to temper the eggs. Whisking constantly, pour the egg mixture back into the saucepan with the half-and-half mixture and cook, continuing to whisk constantly, until thick, about 3 minutes. Remove from the heat and stir in the coconut and the butter. Let cool slightly.
Step 4
Pour the filling into the cookie crust and refrigerate for about 4 hours, until firm.
Topping
Step 5
When the filling is completely firm, place the cream in a large bowl and whip with an electric mixer to soft peaks. Add the sugar and whip to incorporate.
Step 6
Using a spatula or pastry bag, spread or pipe the whipped cream evenly over the pie. Sprinkle with the toasted coconut and refrigerate until ready to serve.
Black Bottom Cookie Crust
Step 7
Preheat the oven to 350°F.
Step 8
Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix. Pour in the butter and stir to combine and moisten all the crumbs. Spread the mixture in a pie pan, evenly pressing it over the bottom and up the sides of the pan to create a crust.
Step 9
Bake for 8 to 10 minutes, until golden brown and slightly firm. Remove from the oven and let cool; the crust will firm as it cools.
Know-how: making cookie crumbs
Step 10
Place cookies in a food processor and pulse eight or ten times; then leave the motor running for about 10 seconds, until the crumbs are finely ground.
Sara’s Swaps
Step 11
If you like, you can add new flavors and extra texture to the crust by adding 1/4 cup ground nuts, such as walnuts, pecans, almonds, or peanuts. You can also top this pie with airy meringue rather than whipped cream; just follow the instructions for preparing the topping in Bittersweet Chocolate Tarts with Pecan Crusts (page 347). If using meringue, top the pie while the custard is still hot rather than waiting for it to cool.
