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.
Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust
Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust Recipe
For the crust
- 1-1/2 sleeves Girl Scout Shortbread cookies
- 1/4 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
- 1 1/2 cups flaked sweetened coconut
- 1 vanilla bean split lengthwise
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 c heavy cream
- 1 Tbs confectioners sugar
- 1/4 cup flaked sweetened coconut toasted
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 chocolate layer
- 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.
- Spread chocolate in an even layer over the cooled shortbread crust.
To prepare the pie
- Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 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.
- Combine 2/3 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.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in confectioners sugar until peaks form
- Spread whipped topping over chilled pie. Top with toasted coconut and serve.