Coconut Cream Pie
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs (about 10 sheets)
- ¼ cup white granulated sugar
- ½ cup butter, melted
- ¼ teaspoon salt
For the Pie:
- 1 (15 oz) can full-fat coconut milk
- ½ cup heavy whipping cream
- ½ cup whole milk
- ½ cup white granulated sugar
- 3 large eggs
- ⅓ cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded sweetened coconut flakes, toasted
- 1½ cups heavy whipping cream (for topping)
- 1 teaspoon vanilla extract (for topping)
- ¼ cup powdered sugar (for topping)
Directions:
1. Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until the crumbs are evenly coated.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool completely.
3. In a medium saucepan, whisk together coconut milk, heavy whipping cream, whole milk, sugar, eggs, and cornstarch until smooth.
4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 7-10 minutes.
5. Remove from heat and stir in vanilla extract, coconut extract, and toasted coconut flakes.
6. Pour the filling into the cooled crust and smooth the top. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
7. For the topping, whip heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
8. Spread the whipped cream over the chilled pie and garnish with extra toasted coconut flakes if desired.
9. Serve chilled and enjoy!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 35 minutes | Kcal: 320 kcal | Servings: 8 servings
Tips:
Use full-fat coconut milk for the creamiest filling and richest flavor.
Toast shredded coconut flakes on a baking sheet at 350°F for 5-7 minutes, stirring occasionally, until golden and fragrant.