Dessert Cocobunt Cream Pie Recipe

Instructions

1. 1

   Prepare the Filling

   In a saucepan, combine coconut milk, granulated sugar, and cornstarch. Whisk well and cook over medium heat until the mixture thickens, stirring constantly.

2. 2

   Incorporate Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks to temper them, then pour the egg yolks back into the saucepan. Cook for an additional 2-3 minutes.

3. 3

   Add Flavorings

   Remove from heat and stir in vanilla extract and shredded coconut. Let the filling cool to room temperature.

4. 4

   Prepare Whipped Cream

   In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

5. 5

   Assemble the Pie

   Pour the cooled coconut filling into the graham cracker crust, smoothing the top. Dollop the whipped cream on top of the filling and drizzle with chocolate sauce.

6. 6

   Chill and Serve

   Refrigerate the pie for at least 2 hours before slicing and serving.