One of IT Guy's most favorite desserts is Coconut Cream Pie. I decided last time I was going to make him one, I would change it up a bit. I changed the crust from a regular pie crust to a cookie crust and then added pineapple and used coconut milk instead of half & half. It turned out great, he loved it and the end result was a creamy pie that wasn't heavy. It's a great summertime treat!
20 crisp oatmeal cookies
½ stick butter, melted
Preheat oven to 350 degrees
Whirl cookies in a food processor. Add butter until well mixed. Pour into a 9” pie plate and press crumbs over bottom and up sides of pie plate. Bake for 12 minutes until crumbs are lightly browned. Cool on a wire rack.
¾ cup sugar
1/3 cup cornstarch
1 20-ounce can crushed pineapple, in its own juice. Drain well and reserve juice.
1 14-ounce can coconut milk (NOT cream of coconut)
5 egg yolks
2 tablespoons butter
1 cup sweetened flaked coconut
In a large saucepan, mix sugar and cornstarch. Add enough pineapple juice to the coconut milk to make 2 ½ cups. Stir into sugar mixture then bring to a boil over medium heat, stirring occasionally. Boil 1 minute then remove from heat. Whisk yolks in a small bowl and add enough of the hot mixture to temper. Add yolk mixture to saucepan. Stir over low heat for 2 minutes. Remove from heat and stir in butter until melted. Stir in drained pineapple and coconut. Pour into crust. Cover surface with plastic wrap and chill for 3 hours or overnight. Up to 2 hours before serving, whip 2 cups of cream with 4 tablespoons of sugar until stiff peaks form. Spread over pie and sprinkle with more coconut.