Molly Yeh's Dad's Favorite Coconut Cream Pie | Girl Meets Farm

Molly gets the recipe for her Coconut Cream Pie from her dad. This family favorite has three scrumptious layers with a chocolate cookie crust, coconut filling and whipped cream topping! #MollyYeh #GirlMeetsFarm #FoodNetwork #CoconutCreamPie Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax Get the recipe ▶ https://foodtv.com/3xm6UsZ Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Dad's Favorite Coconut Cream Pie RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 3 hr 15 min (includes cooling and chilling times) Active: 30 min Yield: 6 to 8 servings Ingredients Crust: 2 cups crunchy chocolate cookies (without filling) 5 tablespoons unrefined coconut oil 1/8 teaspoon kosher salt 1/3 cup unsweetened shredded coconut Filling: 2 3/4 cups whole milk 2/3 cup sugar 1/3 cup cornstarch 2 teaspoons vanilla extract 3/4 teaspoon kosher salt 4 large egg yolks 1 1/4 cups unsweetened shredded coconut Topping: 1/2 cup unsweetened coconut flakes 1 1/2 cups heavy whipping cream Shaved chocolate or chocolate sprinkles, for garnish Directions For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside. In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed. Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool. For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.) For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool. With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve. When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Dad's Favorite Coconut Cream Pie | Girl Meets Farm | Food Network https://youtu.be/8ahyQd6U-o0