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Coconut Cream Pie

A creamy coconut custard pie topped with whipped cream and toasted coconut flakes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Use the finest quality for best texture
  • 6 tablespoons unsalted butter, melted Make sure it's at room temperature for easier mixing
  • 0.25 cups granulated sugar This adds sweetness to balance the crust
For the Filling
  • 0.5 cups granulated sugar This is different from the crust sugar
  • 0.25 cups cornstarch The secret for thickening the custard
  • 0.25 teaspoons salt Enhances all flavors
  • 2.5 cups whole milk For that creamy filling, don’t skimp!
  • 4 large egg yolks Beef up that custard richness
  • 1 cups sweetened shredded coconut The star of the show
  • 1 teaspoon vanilla extract Use pure vanilla for the best flavor
For the Whipped Cream
  • 1 cups heavy whipping cream Chill your bowl and beaters for best results
  • 2 tablespoons powdered sugar For a touch of sweetness
  • 0.5 cups toasted coconut flakes Garnish brings delicious crunch

Method
 

Preparation of the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the graham cracker crumbs with melted butter and ¼ cup sugar until well combined.
  3. Press this mixture firmly into a 9-inch pie dish to form the crust.
  4. Bake for 10 minutes until golden and fragrant. Let it cool completely.
Making the Custard Filling
  1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the milk to ensure there are no lumps.
  3. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
  4. In a small bowl, whisk the egg yolks and temper them with hot mixture.
  5. Return the mixture to the saucepan and cook until thick and bubbling, about another 2-3 minutes.
  6. Remove from heat and stir in the vanilla and shredded coconut.
Assembling the Pie
  1. Pour the creamy custard into the cooled crust, spreading it evenly.
  2. Cover the surface with plastic wrap to prevent a skin from forming.
  3. Chill in the refrigerator for at least 4 hours or overnight for best results.
Preparing the Whipped Cream
  1. Whip the heavy cream with powdered sugar until soft peaks form.
  2. Spread over the chilled pie just before serving.
Finishing Touch
  1. Toast the coconut flakes in a dry skillet over medium heat until golden.
  2. Sprinkle on top of the whipped cream before serving.

Notes

Allow the pie to set overnight for enhanced flavor. Refrigerate leftovers for up to 3 days.