Yield: Yields 1 9-inch pie.
Servings: six to eight.
Even people who say they don’t like coconut love this pie, excerpted from the cookbook Mother’s Best . What sets it apart is the chocolate cookie crust and the coconut rum. If you don’t already stock coconut-flavored rum in your home bar, get a bottle if only for this recipe. It really takes the flavor to another level.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Place the crumbs in a medium mixing bowl. Drizzle in the melted butter and mix with a fork until the crumbs are evenly moistened (if using a food processor, drizzle the butter through the feed tube while pulsing).
Transfer the buttered crumbs to a 9-inch pie plate, and use your fingertips or the back of a spoon to press the mixture evenly into the pie plate, spreading it up the sides but not over the rim. (I find the back of a spoon works best for pressing the crumbs into place and scraping away the thicker areas where the bottom meets the sides to even out the crumbs.)
Bake for 7 to 10 minutes, or until the sides of the crust feel firm to the touch. Transfer to a wire rack to cool completely before filling.
Make Ahead Tips
The crust can be made up to 1 day ahead; wrap in plastic and store at room temperature.
We loved the filling, but hated the crust made with the Nabisco Famous Wafers. Maybe there was a problem with the particular package I bought, but as soon as I opened the package there was a strange chemical smell. Others thought there was a strange smell/taste to the crust. My son (the coconut cream pie aficionado) thought it was the ideal coconut cream filling. I would make this pie again, but skip this crust.
Wow. An amazing recipe. Beautiful, delicious and a show stopper. I think there is a a little "Secret Society of Coconut Cream Pie Lovers". When I've made this people either say that they haven't had it and are curious to try or they say they love this pie but never get to have it. And everyone just loves this. You will be everyone's favorite baker if you do. Also, one of my pie plates is slightly larger, so now I double the filling and the whipped cream and it is truly spectacular!
So very very good! I made the crust and filling the day before the party. And whipped the cream about 2 hours before serving. The leftovers (which I only have because there was also a giant birthday cake served) have held up nicely for 2 days.
I've often sought out good coconut cream pies in restaurants. This was the first I've made myself... And I'm never going back. Truly the best I have ever tasted. It was an amazingly simple recipe. I couldn't find the chocolate wafers, so substituted chocolate graham crackers (10). Now a family favorite, this will be an oft repeated item at our house!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?