Amaretto Coconut Cream Pie

By Chef Eddy Van Damme

Prep Time:

1h 30m

Yield:

1 deep dish 9-inch pie

You’ll want to sink your teeth into this Amaretto Coconut Cream Pie. It's like a coconut cream pie, but better! A creamy coconut filling sits atop a crunchy crust made with Amaretti cookies. It's an irresistible combination of textures and flavors that will have you coming back for seconds! Share the joy with friends and family at your next gathering or keep it all to yourself (we won't tell!).

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

45-56 (165g) Amaretti Cookies
6 tablespoons unsalted butter

Coconut Cream

1 can (14.5 oz) full-fat coconut milk
1/2 cup + 2 tablespoons (125g) Dixie Crystals Extra Fine Granulated Sugar
4 large egg yolks
1/2 cup almond liqueur
5 tablespoons (45g) cornstarch
Pinch salt
1 1/2 cups (360g) whipping or heavy cream
1/2 teaspoon almond extract
2 tablespoons (25g) Dixie Crystals Extra Fine Granulated Sugar

Decoration

1 cup (240g) heavy or whipping cream
2 tablespoons (25g) Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1/2 cup coconut flakes
16 Amaretti Cookies

Directions

Crush Amaretti cookies, but not into fine meal. You should still have some pieces that are about the size of a half pea. Brands of cookies can vary in size, crush enough cookies to obtain 2 cups or 165 grams.
Melt butter and add to crumbs. Depending on how finely cookies were crushed, you may need another tablespoon of melted butter to make it possible to press mixture onto the bottom and sides of a deep 9-inch pie tin. Set aside.
In a saucepan, whisk together coconut milk and sugar. Add egg yolks, almond liqueur, cornstarch, and salt. Whisk rapidly until smooth.
Place on heat source and constantly whisk until mixture thickens and makes thick bubbles. Remove from heat. Cover pan to prevent a crust from forming.
Whip cream, almond extract, and sugar to medium peak. Do not whip stiff as you would for decorating a pie or cake. Set aside in the refrigerator.
Scrape cooked pudding into a bowl large enough to hold the whipped cream. To speed the cooling process set the bowl in cold water. Stir gently to evenly cool it to about 80°F.
Add 1/4 of whipped cream and gently mix smooth. Once incorporated, add another 1/4 of whipped cream and mix smooth. Add remaining cream and gently fold together.
Scrape into crust and place in refrigerator.
Whip cream, sugar, and vanilla to firm peaks. Fit cream in a pastry bag fitted with a large French star pastry tip.
Pipe rosettes on edge of pie. Decorate with Amaretti cookies and coconut.