Email to Cat      

Black Bottom Coconut Cream Pie

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"With its dense, vanilla bean-speckled coconut custard, Oreo-cookie crust, and billowy cream, this Southern diner treat makes a strong case for skipping dinner."

List of Ingredients

Crust:
â—¦ 1 pre-baked 9-inch Black Bottom Cookie Crust (recipe follows)

Filling:
â—¦ 2 ½ cups half-and-half
â—¦ 3 tablespoons cornstarch
â—¦ 4 large eggs
â—¦ ¾ cup sugar
â—¦ 1 vanilla bean, split lengthwise, seeds scraped and reserved
â—¦ ¼ teaspoon kosher salt
â—¦ 2 â…“ cups sweetened flaked coconut
â—¦ 1 tablespoon unsalted butter

Topping:
â—¦ 1 cup heavy cream
â—¦ ¼ cup sugar
â—¦ â…“ cup sweetened flaked coconut, toasted


Recipe

Filling:
Combine ½ cup of the half-and-half and the cornstarch in a large bowl and whisk to blend. Add the eggs and mix thoroughly.

Place the remaining 2 cups half-and-half, the sugar, vanilla bean and reserved seeds, and salt in a heavy-bottomed saucepan and bring to a low boil, stirring occasionally, until the sugar dissolves. Remove and discard the vanilla bean and reduce the heat to low.

Whisk 1 cup of the half-and-half mixture into the egg mixture to temper the eggs. Whisking constantly, pour the egg mixture back into the saucepan with the half-and-half mixture and cook, continuing to whisk constantly, until thick, about 3 minutes. Remove from the heat and stir in the coconut and the butter. Let cool slightly.

Pour the filling into the cookie crust and refrigerate for about 4 hours, until firm.

Topping:
When the filling is completely firm, place the cream in a large bowl and whip with an electric mixer to soft peaks. Add the sugar and whip to incorporate. Using a spatula or pastry bag, spread or pipe the whipped cream evenly over the pie. Sprinkle with the toasted coconut and refrigerate until ready to serve.

Makes one 9-inch pie,
Serves 8 to 10



Black Bottom Cookie Crust:

â—¦ 1 ½ cups Oreo cookie crumbs (from 6 ounces cookies; see Know-How, below)
â—¦ 2 tablespoons sugar
â—¦ Pinch of kosher salt
â—¦ 4 tablespoons (½ stick) unsalted butter, melted

Preheat the oven to 350° F.

Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix. Pour in the butter and stir to combine and moisten all the crumbs. Spread the mixture in a pie pan, evenly pressing it over the bottom and up the sides of the pan to create a crust.

Bake for 8 to 10 minutes, until golden brown and slightly firm.
Remove from the oven and let cool; the crust will firm as it cools.

Makes one 9-inch pie



• Know-How: Making Cookie Crumbs:
Place cookies in a food processor and pulse eight or ten times; then leave the motor running for about 10 seconds, until the crumbs are finely ground.