Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust

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Since I’m on a what-can-I-make-from-my-Girl-Scout-cookies kick, I thought making a coconut pie might be a good idea. If you remember, I also made pie from my Thin Mints . I guess I’m in a pie state of mind lately. I can think of worse states of mind to be in.

I don’t know about you guys, but February is my most hated month of the year. It’s still cold and wintery, but the excitement and promise of it being a “new year” has worn off. February is just the crappy waiting period before awesome and beautiful spring starts. Really, Girl Scout Cookie season is February’s only redeeming quality.

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As I tend to do, I’ve been trying to see February in a more positive light. So I turned this ordinary box of Girl Scout Trefoils, into a dreamy and tropical coconut cream pie. Coconut always makes me think of ocean breezes and warm temperatures which is just what I need to get through the rest of this dreary, chilly month. It might not help with your bikini body, but that’s a discussion for another blog post.

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Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust
 
Ingredients
For the crust
  • 1-1/2 sleeves Girl Scout Shortbread cookies
  • ¼ c granulated sugar
  • 4 Tbs butter, melted
  • cooking spray
For the chocolate layer
  • 4 oz semi-sweet chocolate chips
  • 2 Tbs butter
For the pie
  • 2 cups 1% low-fat milk
  • 1 cup half-and-half
  • 1½ cups flaked sweetened coconut
  • 1 vanilla bean, split lengthwise
  • ⅔ cup sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons butter
  • 1 c heavy cream
  • 1 Tbs confectioners sugar
  • ¼ cup flaked sweetened coconut, toasted
Instructions
To prepare the crust
  1. Pulse cookies in a food processor until finely ground.
  2. Mix with sugar and melted butter until well combined.
  3. Press into the bottom and sides of a 9-inch pie plate coated with cooking spray.
  4. Bake in a 350 degree oven for 15-18 minutes until golden brown. Cool completely.
To prepare the chocolate layer
  1. Combine chocolate and butter in a microwave safe dish. Microwave on high for 30 second intervals stirring each time until melted. Mixture will be thick.
  2. Spread chocolate in an even layer over the cooled shortbread crust.
To prepare the pie
  1. Combine milk and half-and-half in a medium saucepan over medium heat. Add 1½ cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.
  2. Combine ⅔ cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.
  3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in confectioners sugar until peaks form
  4. Spread whipped topping over chilled pie. Top with toasted coconut and serve.

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Comments

  1. Cynthia says

    Made this pie for the family! It was my first pie, so easy to do. My Girl Scout daughter helped and was thrilled to see her cookies in the recipe. The pie was delicious and had so many flavors with the Trefoils almost tasting more cinnamon, the chocolate was a great addition and of course the coconut and creme. We are making the chocolate pie this weekend!

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