Ingredients
For the Pie Crust:
– 1 1/4 cups graham cracker crumbs (about 10 graham crackers, crushed)
– 1/4 cup sugar
– 1/2 cup unsalted butter, melted
For the Coconut Cream Filling:
– 2 cups whole milk
– 1 cup coconut milk (or extra whole milk)
– 3/4 cup sugar
– 1/4 cup cornstarch
– Pinch of salt
– 4 large egg yolks
– 2 tbsp unsalted butter
– 1 1/2 cups sweetened shredded coconut (plus extra for garnish)
– 1 tsp vanilla extract
For the Whipped Cream:
– 1 cup heavy cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
Instructions
1. Prepare the Pie Crust:
– Preheat your oven to 350°F (175°C).
– In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
– Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
– Bake for about 10 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
2. Make the Coconut Cream Filling:
– In a medium saucepan, combine the milk, coconut milk, sugar, cornstarch, and salt. Whisk to combine.
– Heat the mixture over medium heat, stirring constantly, until it begins to simmer and thicken (about 5-7 minutes).
– While waiting for the mixture to thicken, whisk the egg yolks in a separate bowl.
– Once the milk mixture has thickened, slowly pour a small amount into the egg yolks while whisking continuously to temper the eggs.
– Gradually pour the egg mixture back into the saucepan, whisking constantly, and cook for another 2-3 minutes until it becomes very thick.
– Remove from heat and stir in the butter, shredded coconut, and vanilla extract until well combined.
– Pour the filling into the cooled pie crust. Smooth the top and cover the pie with plastic wrap. Refrigerate for at least 2-4 hours, or overnight, to allow the filling to set.
3. Make the Whipped Cream:
– In a large bowl, beat the heavy cream with an electric mixer on medium speed until it begins to thicken.
– Add the powdered sugar and vanilla extract, then continue beating on high speed until stiff peaks form.
4. Assemble the Coconut Cream Pie:
– Once the pie filling has set, spread the whipped cream over the top.
– Garnish with toasted coconut or extra shredded coconut for decoration.
5. Serve:
– Slice, serve, and enjoy!
- Prep Time: 20 minutes (plus 2-4 hours chilling time)
- Cook Time: 10 minutes (for crust)
Keywords: coconut cream pie recipe