The flavor of coconut is especially intense in this pie: Sweetened shredded coconut flakes are blended into the press-in chocolate-wafer crust and the rich custard filling, and then toasted coconut is sprinkled all over the top to finish.

　　

Ingredients

makes one 9-inch pie

　　

For the Crust

30 chocolate wafer cookies (about 7 ounces), broken into pieces

　　1/4 teaspoon coarse salt

　　5 tablespoons unsalted butter, melted and cooled

　　1/3 cup sweetened shredded coconut

　　

For the Filling

1/2 cup granulated sugar

　　1/3 cup cornstarch

　　1/2 teaspoon coarse salt

　　2 3/4 cups milk

　　4 large egg yolks

　　3/4 teaspoon pure vanilla extract

　　1 1/4 cups sweetened shredded coconut

　　

For the Topping

1/2 cup sweetened shredded coconut

　　1 1/2 cups heavy cream

　　1/4 cup confectioners’ sugar

　　

Step 1

Make the crust: Preheat oven to 350°F. In a food processor, pulse wafers with salt until fine crumbs form. With machine running, add butter and process until mixture resembles wet sand. Transfer to a bowl and stir in coconut until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until crust is fragrant, about 8 to 10 minutes. Let cool completely on a wire rack.

　　

Step 2

Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

　　

Step 3

Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.

　　

Step 4

Strain mixture through a fine sieve into a large bowl, and stir in vanilla and coconut. Pour filling into baked and cooled crust, and smooth top. Refrigerate until filling is completely set, about 4 hours, or, wrapped tightly in plastic, up to 2 days.

　　

Step 5

Make the topping: Preheat oven to 350°F. Spread coconut in an even layer on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally (check often to ensure coconut doesn’t burn). Transfer sheet to a wire rack; let coconut cool completely. In a chilled bowl, whip cream and confectioners’ sugar until soft peaks form. Top pie with whipped cream and toasted coconut. Serve immediately.

　　Martha Stewart's New Pies and Tarts