Homemade Coconut Cream Pie 🥥🥧✨
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Coconut Filling:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 1 cup canned coconut milk
- 4 large egg yolks
- 1 cup shredded sweetened coconut
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional, for extra coconut flavor)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For Garnish:
- 1/4 cup toasted shredded coconut
Directions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust.
- Bake for 10 minutes, then let cool completely.
2. Make the Coconut Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in the whole milk and coconut milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
- In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper them.
- Pour the egg yolk mixture back into the saucepan and cook for another 2-3 minutes, stirring constantly, until thickened.
- Remove from heat and stir in the shredded coconut, vanilla extract, and coconut extract (if using).
- Pour the filling into the cooled crust and spread it evenly. Cover the surface with plastic wrap and refrigerate for at least 4 hours, or until fully set.
3. Make the Whipped Cream Topping:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Pie:
- Spread the whipped cream over the chilled coconut filling.
- Garnish with toasted shredded coconut for a beautiful finish.
Chef's Tip: For extra flavor, toast the shredded coconut in a dry skillet over medium heat until golden brown before using it as a garnish.
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