Basil-Mint Coconut Cream Pie

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  • Level: Easy
  • Total: 7 hr 30 min
  • Prep: 1 hr
  • Inactive: 6 hr
  • Cook: 30 min
  • Yield: 10 to 12 servings
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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


  1. 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.
  2. 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.
  3. 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.
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