Ingredients
Scale
For the crust
- 3.5 oz. (100g) butter, melted
- 4 oz. (120g) oreo cookies
- 3.5 oz. (100g) biscuit cookies
- 3.5 oz. (100g) semi-sweet chocolate, chopped
For the filling
- 28 oz. (800g) coconut milk
- 1/3 cup (45g) cornstarch
- 3/4 cup (150g) cane sugar
- 1 tbsp. vanilla extract
- 1/2 tsp. salt
For the topping
- 1 cup (240ml) heavy cream
- 3 tbsp. confectioner’s sugar
- 1 tbsp. rum
- 1 tbsp. vanilla extract
- 1 cup (40g) coconut flakes, toasted
Instructions
- Melt the the butter for the crust and let cool down a bit. Crush the oreo cookies and biscuit cookies in a freezer bag with a rolling pin until you get fine crumbs. Mix with the melted butter until well combined. Add to to 9.5 inch (24cm) pie dish and press to the bottom and sides to form a nice crust. Place in the fridge for at least 30 minutes. Melt the chocolate slowly in the microwave or over a pot with simmering water and let cool down a bit. Brush the pie crust with the chocolate and place in the fridge for another 20 minutes.
- For the filling take some of the coconut milk and mix with the cornstarch in a small bowl until smooth. Set aside. Add the remaining coconut milk together with the cane sugar, vanilla extract and salt to a large pot and bring to a boil. While stirring constantly add the cornstarch mixture and mix until you get a thick pudding. Let bubble for a minute, then remove from the heat and let cool down a bit, stir from time to time (about 5 minutes). Pour the filling into the prepared crust, smooth out the top and place in the fridge for at least 4 hours or over night.
- Toast the coconut flakes in a dry pan until they start to get some color. Let cool. Add the heavy cream to a tall bowl and mix until it starts to get creamy, then add the confectioner’s sugar, rum and vanilla extract and mix until stiff peaks form. Spread on top of the pie and sprinkle with toasted coconut flakes.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10