Basil-Mint Coconut Cream Pie

Total Time:
7 hr 30 min
1 hr
6 hr
30 min

10 to 12 servings

  • For the crust:
  • 1/2 11 -ounce box vanilla wafer cookies (about 45 cookies)
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • For the filling and topping:
  • 1 cup sugar
  • 1/4 cup packed fresh basil
  • 1/4 cup packed fresh mint
  • 2 large eggs
  • 1 1/2 cups heavy cream
  • 1/3 cup cornstarch
  • 1/4 teaspoon coconut extract
  • 1 13 .5-ounce can unsweetened coconut milk
  • 3/4 teaspoon grated lime zest
  • Toasted shredded coconut, for topping
  • Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse until moistened. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set, about 15 minutes; transfer to a rack to cool.

  • Make the filling: Clean out the food processor. Pulse the sugar and herbs in the food processor until very fine. Whisk the eggs, 1/4 cup heavy cream, the cornstarch and coconut extract in a bowl until smooth; set aside. Combine the coconut milk, 1/4 cup heavy cream and all but 2 tablespoons of the herb sugar in a saucepan; cook over medium heat, stirring occasionally, until steaming, 5 minutes. Whisk 3/4 cup of the hot coconut milk mixture into the egg mixture, then pour the egg mixture into the saucepan. Cook, stirring constantly with a wooden spoon, until the mixture is thick like pudding, 3 to 5 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the filling through; pour into the cooled crust. Cover the filling with plastic wrap, pressing it against the surface; refrigerate until set, at least 6 hours.

  • Remove the plastic wrap. Beat the remaining 1 cup heavy cream with the lime zest and 1 tablespoon herb sugar with a mixer until stiff peaks form. Spread over the pie; sprinkle with the remaining 1 tablespoon herb sugar and shredded coconut.

  • Photograph by Ryan Liebe

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