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Coconut Cream Pie with Oatmeal Cookie Crust
This Coconut Cream Pie with is a twist on a classic. Hearty coconut cream filling topped with whipped cream and toasted coconut, all on top of an oatmeal cookie crust for a little added crunch!
Course: Dessert
Servings: 8 servinges
Author: Cristina
Oatmeal Cookie Crust
  • 1 cup butter , room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 2 cups rolled oats
  • 1 cup shredded coconut
Coconut Cream Pie Filling
  • 2 cups milk
  • 1 cup coconut milk
  • 1/3 cup all-purpose flour
  • 2/3 cup white sugar
  • pinch of salt
  • 1 cup unsweetened shredded coconut
  • 3 slightly beaten large egg yolks
  • 4 tbsp butter
  • 2 tsp vanilla extract
  • OPTIONAL: 1/4 tsp almond extract
Oatmeal Cookie Crust
  1. Heat your oven to 350°F.
  2. In your mixing bowl, cream the butter, white and brown sugar for about 1 minute, until light and fluffy.
  3. Add the eggs, vanilla and almond extract.
  4. In a separate bowl, mix your dry ingredients: the flour, baking soda, salt, cinnamon and cloves. Add to your wet ingredients, mixing them in a bit at a time until they are fully incorporated.
  5. Then add the rolled oats and coconut, and mix until completely combined.
  6. Press the entire batch of cookie dough into a greased pie plate, covering all of the sides and make sure to patch any holes. Try to get it as thin as you can while still using the whole batch!
  7. Bake for 25-30 minutes, or until the edges are brown and the centre is cooked all the way through so that a toothpick inserted in the centre comes out clean. It will puff up quite a bit during the baking process, but don't worry, it will go down as it cools off.
  8. Make sure the pie crust is completely cool before you add the filling!
Coconut Cream Pie Filling
  1. In a small pot on the stove, mix your heat your milk and coconut milk until they are almost boiling.
  2. In a medium pot, whisk together the flour, sugar, salt and coconut.
  3. Turn the heat to medium, and add 1 cup of the milk to the flour mixture, whisking the entire time. Wait for it to thicken, and then add another cup of milk, again, waiting for it to thicken. Then add the last cup of milk, continuing to whisk until it thickens again.
  4. In a bowl, slightly beat your egg yolks. Add about 1/4 cup of the milk/flour mixture to the yolks, whisking the whole time before adding them to the milk/flour mixture. This will help bring them up to the same temperature so they don't scramble as you combine them! Did you stop whisking? Keep whisking!
  5. Bring the whole mixture up to almost boiling, (still whisking), it should be a pudding consistency, quite thick!
  6. Stir in the butter and vanilla and almond extracts until they are completely incorporated.
  7. Remove the mixture from heat, and set aside for at least 20-30 minutes. It should be almost room temperature, but still pourable when you pour it into your cookie crust.
  8. Pour the coconut cream into the cookie crust, and place in the fridge overnight, or for at least 6-7 hours.
  9. Serve with whipped cream on top!