American Pie Council

2017 Professional Entry

 

Coconut Crazy Pie

Coconut Crazy Pie
Dionna Hurt, Cream
Crust
3 cups nilla wafers
½ cup butter, melted
2-3 tablespoons
Directions:
Pre-heat oven to 350 degrees F. In food processor, grind cookies into crumbs. Transfer crumbs to mixing bowl. Add sugar and melted butter, toss with fork. Pour into pie dish and press into bottom and up sides. Bake for 15 min. Let cool before filling.

Filling
3 tbl Corn Starch
1 cup heavy cream
1 can coconut milk
1 can sweetened condensed milk
3 egg yolks beaten
1 tbl butter
1 tbl vanilla
1 cup shredded sweetened coconut
1 cookie crust
In heavy saucepan, dissolve the corn starch in the cream; stir in sweetened condensed, coconut milk and egg yolks. Cook and stir until think and bubbly. Remove from the heat and add butter and vanilla and shredded coconut. Pour into pie crust and chill for minimum of 3 hours. Garnish with whipped cream. Refrigerate leftovers.