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Biscoff Coconut Cream Pie

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Perfect coconut cream pie with biscoff cookie crustI am a sucker for a delicious coconut cream pie, but pre-made or store bought ones just don’t do it for me. Typically they are loaded with sugar and ARTIFICIAL coconut flavoring.  I like my pie to taste like REAL coconut! Since I cook A LOT with coconut milk, I thought I would try experimenting with swapping milk for coconut milk, adding unsweetened coconut flakes and real coconut extract.

Well, the results were INCREDIBLE! Never have I tasted a more delicious coconut cream pie and there is NO WAY I could ever eat a store bought or restaurant bought coconut cream pie again! Using Biscoff cookies definitely elevated the whole pie as well… but if you don’t like those cookies, feel free to do your favorite pie crust!

Perfect coconut cream pie with biscoff cookie crust

 

This pie is super simple to prep early as well, I typically make the crust and custard filling a few days before I need it.  Then on the serving day, I whip my cream, toast my coconut and top my pie, then serve!

 

Tips

Perfect coconut cream pie with biscoff cookie crust

  • I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.
  • Make sure to follow all my tips and be PATIENT with the custard making, do not rush it and mix in the ingredients at the correct times! Mixing ingredients out of order is probably the biggest mistake people make in following recipes.
  • Make sure to temper your eggs, meaning mix half the cream mixer with the eggs and then add that into the rest of the cream mixture and heat slowly, otherwise you’ll end up with scrambled eggs (yuck).
  • Covering your custard before you store in the fridge keeps it from creating a film on top that is NOT tasty.
  • Can be Dairy Free if you use ghee for the butter and if you make a coconut whipped cream instead of using heavy cream.

Biscoff Coconut Cream Pie

This decadent Coconut Cream Pie tastes nothing like those overly sweet and artificial coconut tasting things you get at the supermarket. If you love the flavor of REAL coconut, then this will easily become your favorite pie ever!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Biscoff Cookies, Christmas, Coconut Cream Pie, Thanksgiving
Prep Time: 25 minutes
Cook Time: 10 minutes
Refrigerate: 2 hours
Total Time: 35 minutes
Servings: 8 people
Author: Kristi Shields

Ingredients

  • 1 pkg Biscoff Cookies 8.8 oz pkg
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 tsp salt
  • 4 egg yolks
  • 1/3 cup cornstarch plus 2 tsp
  • 3 cups coconut milk canned
  • 3/4 cup sugar plus 1 TBSP
  • 1/2 tsp salt
  • 2 tsp coconut extract
  • 2 Tbsp Butter
  • 1 cup shredded coconut unsweetened
  • 1.5 cups shredded sweetened coconut
  • 2 cups heavy whipping cream
  • 1 tsp coconut extract
  • 2 Tbsp powdered sugar

Instructions

  • Preheat oven to 350 degrees Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Then add the melted butter and stir to combine. Pour the crust mixture into a pie pan. Press the crumbs with your hands over the bottom of the pan, and up the sides of the pan. Bake for 10 minutes.
  • Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add coconut extract, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.
  • To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400-degree oven. Stir occasionally and shake around until coconut is golden brown. Don’t walk away (I’ve burned many, many sheets of coconut walking away.) Cool before using as a topping.
  • Make Whipped Cream: Pour Heavy Cream, coconut extract & powdered sugar in a bowl. Mix until you have stiff peaks. Place in a ziplock bag, snip the corner. Top the cooled, set pie with whipped cream, then toasted coconut. Serve and enjoy.

Video

Notes

*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.
*Can be Dairy Free if you use ghee for the butter and if you make a coconut whipped cream instead of using heavy cream.

Perfect coconut cream pie with biscoff cookie crust

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Reader Interactions

Comments

  1. Danielle

    November 6, 2018 at 12:06 AM

    This looks amazing!!

    Reply
    • sweetnsassyeats

      November 6, 2018 at 5:50 PM

      Thank you, Danielle! Can’t wait for you to try it! Let me know how it turns out!

      Reply
  2. Merry

    November 7, 2018 at 5:23 AM

    looks yummy. I will have to give it a try! Thanks!

    Reply
    • sweetnsassyeats

      November 7, 2018 at 6:22 PM

      Thank you Merry! Please let me know how it goes!

      Reply

Trackbacks

  1. Biscoff Rice Krispie Treats - classic treat with a twist | Sweet N Sassy Eats says:
    September 10, 2019 at 4:54 AM

    […] the biggest fan of store bought cookies, except for Biscoff cookies. If you didn’t notice with my Biscoff Coconut Cream Pie , I look for any excuse to recipe test with these beauties! I even have a super yummy fall dessert […]

    Reply
  2. Instant Pot Bacon & Herb Scalloped Potatoes | Sweet N Sassy Eats says:
    September 23, 2019 at 7:06 PM

    […] BISCOFF COCONUT CREAM PIE […]

    Reply
  3. Mile High Cookies - Peanut, Pretzel & Chocolate | Sweet N Sassy Eats says:
    October 4, 2019 at 5:01 AM

    […] Biscoff Coconut Cream Pie […]

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I’ve neglected my little food blog and social me I’ve neglected my little food blog and social media accounts for so long. Besides going through a couple years of having babies. Building a home, selling a home having another baby, moving etc, I’ve also maybe never felt like the name I chose out of desperation for a food blog name really fit with what I wanted to post about or about me. I’ve been really trying to figure out what I want to share and how to share it and give the best value to people. I’ve always loved gardening, loved canning and preserving food, I love teaching my kids to cook and love food, i love all sorts of cuisine and I love throwing dinner parties. With our new home I now have a place I can entertainer more, a prettier kitchen to photograph and film in, a very large garden with space to have an outdoor dining table to literally eat Farm to Table. I want to focus my blog on basically all of that. Teaching and learning more gardening techniques, learning more about food preservation, entertaining year round and cooking with my kids. 

I’d love YOUR input in what I should change the name to… please drop your ideas below. If I pick yours I’ll make you some caramels or smoked salsa or something I can mail you if you aren’t local to me. 

Thank you! #newbrand #farmtotable #cookingwithkids #foodpreservation #dinnerparties #helpme
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