Description
Coconut Cream Pie
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Coconut Filling:
1 can (14 oz) sweetened condensed milk
1 ½ cups whole milk
1 cup heavy cream
¾ cup granulated sugar
½ cup cornstarch
4 egg yolks
1 ½ cups sweetened shredded coconut
1 tsp vanilla extract
For the Topping:
1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
½ cup toasted coconut flakes
Instructions
Prepare the Crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press into a 9-inch pie dish.
Bake at 350°F (175°C) for 10 minutes. Let cool completely.
Make the Coconut Filling:
In a saucepan, whisk sugar and cornstarch.
Gradually whisk in milk, heavy cream, and egg yolks.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in sweetened condensed milk, shredded coconut, and vanilla extract.
Pour filling into the cooled crust and chill for at least 4 hours or until set.
Whip the Topping:
Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread over the chilled pie.
Garnish:
Sprinkle with toasted coconut flakes.
Serve and Enjoy!
Slice and savor every creamy, coconutty bite!
Perfect for coconut lovers and any special occasion!
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