Chocolate Or Coconut Cream Pie Recipe
Cream pies made fresh daily with a graham cracker crust. Served with fresh whipped cream.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the crust
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until golden. Let cool.
- 2
Make the filling
In a large mixing bowl, beat together the softened cream cheese and sweetened condensed milk until smooth. Gradually add in the coconut milk (or chocolate milk) and vanilla extract, mixing until combined. If making coconut cream pie, fold in shredded coconut. If making chocolate cream pie, add cocoa powder instead.
- 3
Fill the crust
Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 2 hours or until set.
- 4
Prepare the whipped cream
In a medium bowl, beat the heavy cream and powdered sugar until stiff peaks form. This will be your fresh whipped cream topping.
- 5
Serve
Once the pie is set, slice and serve with a generous dollop of fresh whipped cream on top.