Name: Coconut Cream Pie With Macaroon Press-In Crust
Yield: Makes one 9" pie Servings
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

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Peter Frank Edwards

Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways. Shredded coconut is a genius swap-in for cookie crumbs in the crust, and incorporating both coconut and regular milks in the custard gives it better flavor and a fluffier consistency.

Recipe notes