Name: Coconut Cream Pie With Macaroon Press-In Crust
Yield: Makes one 9" pie
Ingredients: Nonstick vegetable oil spray; 1 large egg white; 1¾ cups unsweetened shredded coconut; ¼ cup sugar; 2 tablespoons unsalted butter, room temperature; ¼ teaspoon kosher salt; 2 ounces bittersweet chocolate, melted, slightly cooled; 2 wide strips lime zest; 1 pandan leaf (optional); 1¾ cups whole milk; ¾ cup unsweetened coconut milk; ¼ cup raw skin-on almonds, coarsely chopped; 2 tablespoons unsweetened shredded coconut; 2 ounces bittersweet chocolate, melted, slightly cooled; 3 large egg yolks; ¼ cup cornstarch; ¼ teaspoon kosher salt; ½ cup plus 2 tablespoons sugar; 2 tablespoons chilled unsalted butter; 1 teaspoon fresh lime juice; 1½ cups heavy cream

Photo of a Coconut Cream Pie with Macaroon PressIn Crust.

Photo by Peter Frank Edwards

Recipe notes

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