Coconut Cream Pie with Coconut Macaroon Crust
This creamy, rich, coconutty pie is super simple to make. Using canned coconut macaroons for the crust adds great coconut flavor to this yummy dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at koshereveryday.com.
Cooking tools:
- Food processor
- Hand mixer
- Kitchen torch
- Pie dish
- Oven
- Stove
- Pot
- Whisk
- Spatula
- Baking sheet
- Aluminum foil
- Parchment paper
- Silicone baking mat
- Plastic wrap
- Mixing bowl
- Measuring cup
- Measuring spoon
- Glass
- Refrigerator
Ingredients
- Nonstick olive oil spray
- 10 ounces can coconut macaroons
- 3/4 cup granulated sugar
- 1/4 cup potato starch
- 2 14-ounce cans coconut milk
- 6 egg yolks
- 1 1/2 cups shredded coconut
- 1 teaspoon pure vanilla extract
- 1/2 cup shredded coconut
- 1 to 2 cups whipping cream (2 cups makes is really creamy!)
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