Coconut Cream Pie

Coconut Cream Pie

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Coconut Filling:

• 1 cup whole milk
• 1 cup coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 5 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes (for garnish)

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
   • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
   • Bake for 10 minutes, then set aside to cool completely.
2. Prepare the Coconut Filling:
   • In a medium saucepan, combine the whole milk, coconut milk, and heavy cream. Heat over medium heat until it begins to simmer.
   • In a separate bowl, whisk together the granulated sugar, cornstarch, egg yolks, and salt until well combined.
   • Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
   • Remove from heat and stir in the vanilla extract and shredded coconut.
   • Pour the filling into the prepared crust and spread evenly. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
3. Prepare the Whipped Cream Topping:
   • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the chilled coconut filling.
4. Garnish and Serve:
   • Sprinkle the toasted coconut flakes over the whipped cream topping.
   • Slice and serve chilled.

Enjoy your homemade coconut cream pie with its creamy, coconutty filling and delightful crunchy crust!