Homemade Coconut Cream Pie

Coconut Cream Pie Recipe

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ⅓ cup unsalted butter, melted

For the Filling:

• 1 cup coconut milk
• 1 cup whole milk
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened or unsweetened, as preferred)
• 2 tablespoons unsalted butter

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Toasted coconut flakes (for garnish)

Instructions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
4. Bake for about 10 minutes or until set and lightly golden. Allow to cool completely.

Make the Filling:

1. In a saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and salt. Cook over medium heat and stir constantly until the mixture thickens and comes to a gentle boil.
2. In a separate bowl, whisk the egg yolks. Once the milk mixture is boiling, slowly ladle some of the hot mixture into the egg yolks while whisking to temper them.
3. Pour the tempered egg yolk mixture back into the saucepan and cook for an additional 1-2 minutes, stirring constantly.
4. Remove from heat and stir in vanilla extract, shredded coconut, and butter. Mix until the butter is melted and fully incorporated.
5. Pour the filling into the cooled crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

Prepare the Topping:

1. In a mixing bowl, whip heavy cream until soft peaks form.
2. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
3. Spread or pipe the whipped cream over the chilled pie.

Serve:

• Garnish with toasted coconut flakes before serving. Enjoy your delicious coconut cream pie!