Member #610488's Note:
Even people who say they don’t like coconut love this pie. The rum takes the pie to a whole new level.
My Private Note
9 inch ...
Units: US | Metric
- 30 chocolate cookies (Nabisco Famous Chocolate Wafers) or 10 chocolate graham crackers (Honey maid recommended)
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 vanilla bean, split in half lengthwise
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 cups sweetened flaked coconut, toasted divided
- 4 tablespoons unsalted butter
- 2 tablespoons coconut rum (Malibu Rum)
- 1Heat the oven to 350°F and place a rack in the middle of the oven.
- 2Place the chocolate wafers in the bowl of a food processor fitted with the metal blade and pulse until ground into evenly sized crumbs or place them in zip-top bag and pulverize them with a rolling pin or meat mallet until finely crushed. You should have about 1 1/2 cups of crumbs.
- 3Place 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).
- 4Transfer 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.
- 5Bake 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.
- 6Place the milk, cream and vanilla bean in a 4-quart saucepan. Heat over medium-high heat, stirring occasionally, until almost about to simmer (Do not let it boil). Remove from the heat and let the vanilla bean steep in the milk for 15 minutes.
- 7Place the egg yolks, sugar, salt and cornstarch in a medium mixing bowl and beat with a whisk until well blended (1 minute).
- 8Remove the vanilla bean from milk. Use a knife to scrape out as many seeds as possible and add them to the milk. Swirl the pod in the milk to remove any remaining seeds. Discard the pod or save for another use.
- 9Add 1 1/2 cups toasted coconut and place the pot over medium-high heat. Bring to a simmer then remove from the heat.
- 10Ladle out about 1/2 cup of the hot milk and whisk it into the egg mixture. Slowly pour the egg mixture into the pot of milk, whisking steadily to keep the eggs from curdling.
- 11Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly but not furiously. Reduce the heat to low and continue to cook while whisking constantly (make sure to get the sides and edges) until the mixture is very thick (2-3 minutes). Remove from the heat, add the butter and stir until melted then stir in the coconut rum.
- 12Let the filling cool to lukewarm (about 15 minutes), then pour into the cooled pie shell. Place a piece of plastic wrap directly on the surface (to keep a skin from forming). Refrigerate the pie for at least 4 hours before serving.
- 13Just before serving, make the whipped cream topping. Place the cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment or, if using a whisk or hand-held mixer, put it in a deep mixing bowl.
- 14Beat on medium speed until frothy. Sprinkle in the confectioners’ sugar and beat on medium-high until stiff peaks form (when the whisk is lifted the cream will form a point that doesn't droop).
- 15Mound the whipped cream in the center of the chilled pie. Use the back of a large spoon or an offset metal spatula to spread it out to the edge and give it a few decorative swirls. Sprinkle with remaining toasted coconut and serve.
Browse Our Top Pie Recipes
You Might Also Like...View All Pie Recipes
Nutritional Facts for Malibu Rum Coconut Cream Chocolate Pie
Serving Size: 1 (1617 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5462.4
- Calories from Fat 3692
- Total Fat 410.3 g
- Saturated Fat 258.0 g
- Cholesterol 2073.7 mg
- Sodium 2424.9 mg
- Total Carbohydrate 398.6 g
- Dietary Fiber 14.6 g
- Sugars 283.0 g
- Protein 55.8 g
The following items or measurements are not included: