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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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Kristi Shields
Asian Noodle Salad (La Bou Copy Cat) P54.5 C51.8 F Asian Noodle Salad
(La Bou Copy Cat)
P54.5 C51.8 F9.9 CAL518
One of my favorite places to go to eat when I’m home in Northern California is La Bou. They have a ton of different salads, soups and sandwiches to enjoy and i always have to go a couple times to be able to get all my favorite menu items. One of those it their Asian Noodle Salad. It doesn’t typically come with chicken but i added that to it to complete the meal. I have no clue if this is close to their recipe but to me it tastes close to it! If you have room in your macros/ calories, add some chopped peanuts when you enjoy! This should be enjoyed COLD, i don’t know if it would be as good if it’s warm. 
* 8 Oz soba noodles (buckwheat, uncooked)
* 1 cup broccoli (cut bite size)
* 1/2 cup sugar snap peas (cut in thirds)
* 1 red bell pepper, thinly sliced 
* 3 green onions, diced
* 1/4 cup cilantro
* 20 Oz cooked boneless skinless chicken breast
Dressing:
* 1/4 cup liquid aminos (or soy sauce)
* 2 Tb rice vinegar
* 2 Tb Mirin
* 1 Tb sesame oil
* 1 Tsp minced ginger
* 1 tsp minced garlic 
* 1 tsp siracha 

1. Bring a large pot of water to boil (no salt). Add the noodles and cook according to the package instructions.
2. Drain and rinse with cold water.
3. Boil more water and salt the water this time. Add broccoli and sugar snap peas. Cook for 2 min and remove to an ice bath to stop the cooking process. 
4. Blend the dressing ingredients together. Then toss half the dressing with the noodles and the other half with the green veggies.
5. Assemble your bowls. Weigh the dressed noodles and divide by 4. Then put that amount in each bowl. Do the same with the green veggies.
6. Divide out the red bell peppers amount the bowls, and 5oz of chicken per bowl. Then too with green onions and cilantro. 

Let me know if you end up making this! We love it! If you don’t like a little heat, then omit the siracha, but it’s only mildly spicy. #ifitfitsyourmacros #ihmloveyourbody @iheartmacros @lilmissmittsgetsfit
Bruschetta Chicken Zoodle Bowl P57 C11.2 F8.5 CAL3 Bruschetta Chicken Zoodle Bowl
P57 C11.2 F8.5 CAL367

For all you doing the @iheartmacros challenge or just trying to eat healthy in 2021, check out my recipe! Love carb & low fat, HIGH protein! 

Here is the recipe! 
Serves 6

For the Bruschetta Topping
•6 tomatoes (seeded and diced)
•1/2 lemon (juiced)
•1 clove garlic (minced)
•1/2 small red onion (minced)
•8-12 large basil leaves (rolled up and sliced into thin ribbons, plus more for serving)
•salt + pepper (to taste)
•1/4 cup Parmesan cheese (grated)
To complete the bowl:
•4 medium zucchini (spiralized)
•4 TB Balsamic glaze 
•6 Tb Parmesan Cheese
•36 oz grilled chicken (from bulk chicken)

1.Make Bruschetta topping by tossing ingredients together and allow to marinate together in the fridge)
2.Divide up the raw “zoodles” into each serving container. Top with 6 oz of grilled chicken.
3.Dived the Bruschetta topping between each container.
4.Drizzle with 2 tsp of Balsamic Glaze and 1 Tb Grated Parmesan Cheese

Enjoy cold for crisp zoodles, or warm up covered for a slightly steamed softer zoodle.

#ihmloveyourbodychallenge #ifitfitsinyourmacros #macroprepping
Put together a little Surf n’ Turf Charcuterie Put together a little 
Surf n’ Turf Charcuterie Board 
for Christmas Dinner today! 

It consisted of:
- Smoked Reverse Seared Ribeye
- Shrimp 🍤 cocktail 🍸
- an assortment of Cheeses
- roasted sweet potato slices
- blanched asparagus
- broccoli
- fig “salami”
- fruit & veggies
- condiments
- crackers & bread
My kids always love a good Charcuterie Board and the adults are always wowed by them! It’s a #dinnerwin & a #winwin all around! 

 
#christmasdinner #charciterieboard #ribeye #surfnturf #nomnom #holidaydinner
Today I’ll be starting the dough for our familie Today I’ll be starting the dough for our families favorite dinner rolls. This is for a family who ordered them early and are celebrating Thanksgiving on Sunday. These rolls are probably the most nostalgic items from our family holiday dinners. I’ll put a link to the recipe in my profile, so you can bake them for your family this year! You’ll love these delicious orange glazed dinner rolls! My kids devour them! 

 https://sweetnsassyeats.com/orange-glazed-dinner-rolls/

#thanksgivingdinner #thanksgivingtradition #dinnerrolls
For my birthday today, I made 30 protein pancake p For my birthday today, I made 30 protein pancake portions for my friends and second family at @f45_training_farmington . I figure it was a better choice than chocolate cake! If you are doing the @iheartmacros #lhmloveyourbody challenge make these! They’ll fit in your macros and they are easy to meal prep! Recipe and macros on the last photo, swipe over to check it out! #proteinpancakes #nomnom #macrocounting #macrofriendlyrecipes #healthyeating.  Oops the CAL on the syrup are 117 not 201 🤣
This one has to be a recipe I’m most excited abo This one has to be a recipe I’m most excited about! If you are from Northern California and love LaBou {like me} then you’re gonna love this recipe! It tastes just like their Asian Noodle salad! 😋 

Cold buckwheat noodles in a mildly spicy Asian sea same dressing with crisp veggies! I added chicken to bump up the protein, and bam! A delicious balanced and healthy meal! Swipe for the recipe! @iheartmacros @shields_word #ihmloveyourbody
Another delicious meal prep for the #ihmloveyourbo Another delicious meal prep for the #ihmloveyourbody challenge!!

Swipe over to snag the recipe! @iheartmacros
White Bean Chicken Chili CAL 222 P28.9 C20.5 F2.7 White Bean Chicken Chili
CAL 222 P28.9 C20.5 F2.7
(per serving w/ topping)
Recipe in stories and next slide on post.

Made this delicious healthy chili for dinner tonight and for some meals this week. This is week 2 of our #ihmloveyourbody challenge! Even with attending a family wedding we’ve been able to stay on track! 

So excited to make real changes towards our heath goals! Thank you @iheartmacros for this awesome challenge! 

This recipe was even popular with my kids! #winning It’s also freezer friendly! 💥
The most delicious gelato flavor i got at @buoniss The most delicious gelato flavor i got at @buonissimo_gelato in Sayulita! It is Pineapple Basil 🤯 #pineapplebasil #gelato #buonissimo #nombom #sayulita
Enjoyed a delicious dinner seaside in Punto Mita t Enjoyed a delicious dinner seaside in Punto Mita today! What a delicious ending to a great day of exploring the cute towns up the coast! #freshlobster #shrimpbrochetta #seasiderestaurant #nomnom #goodeats #puntodemita
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