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America's Test Kitchen Coconut Cream Pie With Vanilla Wafer Crust

Coconut cream pie is a classic dessert that everyone loves. With its creamy and rich flavor, it's no surprise why this dessert is a staple in many households. But have you ever tried making it with a vanilla wafer crust? America's Test Kitchen has come up with a delicious recipe that will surely impress your family and friends.

Ingredients

For the crust:

Vanilla Wafer Crust
  • 2 cups vanilla wafer cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar

For the filling:

Coconut Cream Pie
  • 1 cup sweetened shredded coconut
  • 2 cups half-and-half
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instructions

For the crust:

  1. Preheat oven to 325°F.
  2. In a medium bowl, mix together vanilla wafer crumbs, melted butter, and sugar until well combined.
  3. Press the mixture onto the bottom and up the sides of a 9-inch pie plate.
  4. Bake for 10-12 minutes or until lightly browned.
  5. Let cool completely on a wire rack.

For the filling:

  1. In a medium saucepan, combine shredded coconut and half-and-half. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
  2. In a separate bowl, whisk together eggs, sugar, cornstarch, and salt until well combined.
  3. Slowly pour the hot coconut mixture into the egg mixture, whisking constantly.
  4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
  5. Remove from heat and stir in vanilla extract and butter until well combined.
  6. Pour the filling into the prepared crust and smooth the top with a spatula.
  7. Cover with plastic wrap and refrigerate for at least 2 hours or until set.

Tips

Here are some tips to ensure that your coconut cream pie turns out perfectly:

  • Make sure to press the crust firmly onto the sides and bottom of the pie plate to prevent it from crumbling when you cut into it.
  • Use sweetened shredded coconut to add more sweetness to the filling.
  • Be sure to stir the filling constantly while it's cooking to prevent it from sticking to the bottom of the saucepan.
  • To prevent a skin from forming on the top of the filling, press a piece of plastic wrap directly onto the surface of the filling before refrigerating.

Conclusion

With its creamy coconut filling and delicious vanilla wafer crust, America's Test Kitchen Coconut Cream Pie is sure to be a hit at any gathering. Follow these simple steps and tips to create a dessert that will impress everyone.

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