Coconut Cream Pie

Ingredients

Method

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   For the Crust In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a measuring cup to firmly press the crumbs. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.

3. 3

   For the Filling In a medium-sized saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and salt over medium heat. In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks while whisking constantly. This will temper the egg yolks and prevent them from curdling. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture and continue whisking. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. This should take about 5-7 minutes. Remove the saucepan from the heat and stir in the vanilla extract and sweetened shredded coconut. Pour the filling into the cooled pie crust and smooth the top with a spatula.

4. 4

   Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or overnight until it is completely chilled and set.

5. 5

   For the Topping In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie filling, covering it completely. Sprinkle the toasted shredded coconut over the whipped cream.

6. 6

   Slice the Coconut Cream Pie into wedges and serve chilled.