Name: Coconut Rice Pudding Pie | Epicurious
Cook time: 1 hour
Total time: 3 hours
Yield: Makes one 9" pie
Ingredients: 3 cups sesame sticks (about 10 oz.); 1/3 cup granulated sugar; 7 Tbsp. unsalted butter, melted; 1 Tbsp. gelatin; 2 cups full-fat coconut milk; 2 cups heavy cream; 1 cup granulated sugar, divided; 1/4 cup cornstarch; 1 tsp. kosher salt; 3 large eggs; 2 cups cooked jasmine rice; 3/4 cup full-fat coconut milk; 1/2 cup (packed) dark brown sugar; 2 Tbsp. cold unsalted butter; 1/2 tsp. kosher salt; 2 cups heavy cream; 1/4 cup dark rum; 2 Tbsp. powdered sugar; Pinch of kosher salt; Toasted coconut flakes (for topping); A standard 9"-diameter pie plate

Photo of rice pudding topped with rum whipped cream and toasted coconut.

Photo by Joseph De Leo

This chilled rice pudding pie is adapted from the popular dessert at MeMe’s Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer of coconut milk caramel. It provides a sweet-and-salty, crunchy-and-chewy base for creamy layers of coconut rice custard and rum whip.

Recipe notes

See Related Recipes and Cooking Tips

13 Rice Desserts That Turn Those Grains Into Gold
Recipes for creamy, luxurious rice desserts to make at home.
58 Pie Recipes to Bake Tonight
Or whenever the mood strikes.
37 Craveable Coconut Desserts
From creamy coconut pie to a moist and fluffy coconut-carrot cake, these are desserts you'll never flake out on.
109 New Year's Eve Desserts for a Sweet Start to 2022
These stunning desserts feel even more festive than a bottle of Champagne.
11 Recipes to Help You Spring-Clean Your Pantry
As we hit the spring Equinox, it's time to get your cupboards in order.
77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.
11 Recipes For Labor Day Weekend
Celebrate this holiday weekend with ice cream French toast, umami-packed burgers, and spiked mint lemonade.
How to Make the Coconut Rice Pudding Pie from MeMe's Diner
Chef Bill Clark reveals the recipe for a pie that's one part nostalgia, one part ingenuity, and many parts cream.