Coconut Cream Pie 🥥🥧
Coconut Cream Pie 🥥🥧
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 35 minutes
Kcal: 410 kcal | Servings: 8 servings
_____Ingredients:_____
For the Crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
1 cup coconut milk
4 large egg yolks
2 tablespoons unsalted butter
1 and 1/2 teaspoons vanilla extract
1 and 1/2 cups sweetened shredded coconut
For the Topping:
1 and 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Toasted coconut flakes, for garnish
_____Directions:_____
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot milk mixture to temper the yolks. Then, pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking constantly.
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens further, about 2 minutes. Remove from heat and stir in the butter, vanilla extract, and shredded coconut. Pour the filling into the cooled pie crust and smooth the top. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until set.
Before serving, make the whipped cream topping. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie and sprinkle with toasted coconut flakes.
