This easy coconut cream pie has a special secret; it has a Girl Scout cookie crust! Nearly no-bake, this pie is soon to become a family favorite.
**This post was updated in 2020**
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.
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.
Easy coconut cream pie
This is a nearly no bake recipe. Just a few minutes of the crust baking in the oven, and then the rest is just stir, pour and chill.
If you don’t love coconut flavor as much as I do, you could use this crust with a chocolate pie, a lemon pie, key lime or any kind of cream pie. Shortbread is a very versatile flavor (and those girl scouts sure know how to make a tasty shortbread!)
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More tasty cream pie recipes
Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust
Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust Recipe
For the crust
- 8 ounces Girl Scout Shortbread cookies about 1 1/2 sleeves
- 1/4 c granulated sugar
- 4 Tbs butter melted
- cooking spray
For the pie
- 4 egg yolks
- 1/4 cup cornstarch
- 14 ounce can coconut milk
- 1 cup half and half
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
To prepare the crust
Pulse cookies in a food processor until finely ground.
Mix with sugar and melted butter until well combined.
Press into the bottom and sides of a 9-inch pie plate coated with cooking spray.
Bake in a 350 degree oven for 15-18 minutes until golden brown. Cool completely.
To prepare the pie
Whisk the egg yolks and cornstarch together. Set aside.
Combine coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat.
In a slow and steady stream, pour 1/2 cup of milk mixture into the yolk mixture while whisking constantly being careful not to scramble the eggs. Return the egg yolk mixture into the pot and whisk thoroughly.
Whisk for an additional 90 seconds until pudding becomes thick. Remove from heat and stir in the coconut, butter, and vanilla.
Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight.
Top with whipped cream and toasted coconut and serve.