Coconut Cream Pie Recipe

Coconut Cream Pie Directions

1. 1

   Prepare the Crust

   Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and shredded coconut. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then let it cool.

2. 2

   Make the Filling

   In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk and coconut milk. Cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Remove from heat.

3. 3

   Temper the Egg Yolks

   In a separate bowl, whisk the egg yolks. Slowly add a cup of the hot milk mixture to the yolks, whisking constantly to temper them. Then, pour the egg mixture back into the saucepan with the remaining milk mixture.

4. 4

   Finish the Filling

   Return the saucepan to the heat and cook for an additional 2-3 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract until smooth.

5. 5

   Assemble the Pie

   Pour the coconut filling into the cooled crust. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

6. 6

   Prepare Whipped Cream

   In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie.

7. 7

   Serve

   Drizzle with chocolate sauce before serving. Enjoy your Coconut Cream Pie!