With its dense, vanilla bean–speckled coconut custard, Oreo-cookie crust, and billowy cream, this Southern diner treat makes a strong case for skipping dinner.

　　

Ingredients

makes one 9-inch pie / serves 8 to 10

　　

Crust

1 prebaked 9-inch Black Bottom Cookie Crust (recipe follows)

　　

Filling

2 1/2 cups half-and-half

　　3 tablespoons cornstarch

　　4 large eggs

　　3/4 cup sugar

　　1 vanilla bean, split lengthwise, seeds scraped and reserved

　　1/4 teaspoon kosher salt

　　2 1/3 cups sweetened flaked coconut

　　1 tablespoon unsalted butter

　　

Topping

1 cup heavy cream

　　1/4 cup sugar

　　1/3 cup sweetened flaked coconut, toasted

　　

Black Bottom Cookie Crust

1 1/2 cups Oreo cookie crumbs (from 6 ounces cookies) (see Know-how, below)

　　2 tablespoons sugar

　　Pinch of kosher salt

　　4 tablespoons (1/2 stick) unsalted butter, melted

　　(makes one 9-inch pie crust)

　　

Flling

Step 1

Combine 1/2 cup of the half-and-half and the cornstarch in a large bowl and whisk to blend. Add the eggs and mix thoroughly.

　　

Step 2

Place the remaining 2 cups half-and-half, the sugar, vanilla bean and reserved seeds, and salt in a heavy-bottomed saucepan and bring to a low boil, stirring occasionally, until the sugar dissolves. Remove and discard the vanilla bean and reduce the heat to low.

　　

Step 3

Whisk 1 cup of the half-and-half mixture into the egg mixture to temper the eggs. Whisking constantly, pour the egg mixture back into the saucepan with the half-and-half mixture and cook, continuing to whisk constantly, until thick, about 3 minutes. Remove from the heat and stir in the coconut and the butter. Let cool slightly.

　　

Step 4

Pour the filling into the cookie crust and refrigerate for about 4 hours, until firm.

　　

Topping

Step 5

When the filling is completely firm, place the cream in a large bowl and whip with an electric mixer to soft peaks. Add the sugar and whip to incorporate.

　　

Step 6

Using a spatula or pastry bag, spread or pipe the whipped cream evenly over the pie. Sprinkle with the toasted coconut and refrigerate until ready to serve.

　　

Black Bottom Cookie Crust

Step 7

Preheat the oven to 350°F.

　　

Step 8

Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix. Pour in the butter and stir to combine and moisten all the crumbs. Spread the mixture in a pie pan, evenly pressing it over the bottom and up the sides of the pan to create a crust.

　　

Step 9

Bake for 8 to 10 minutes, until golden brown and slightly firm. Remove from the oven and let cool; the crust will firm as it cools.

　　

Know-how: making cookie crumbs

Step 10

Place cookies in a food processor and pulse eight or ten times; then leave the motor running for about 10 seconds, until the crumbs are finely ground.

　　

Sara’s Swaps

Step 11

If you like, you can add new flavors and extra texture to the crust by adding 1/4 cup ground nuts, such as walnuts, pecans, almonds, or peanuts. You can also top this pie with airy meringue rather than whipped cream; just follow the instructions for preparing the topping in Bittersweet Chocolate Tarts with Pecan Crusts (page 347). If using meringue, top the pie while the custard is still hot rather than waiting for it to cool.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.