Coconut Cream Pie Recipe
whipped cream, toasted coconut, and white chocolate shavings
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- 2
Bake the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling
- 3
Prepare the Coconut Filling
In a saucepan over medium heat, whisk together coconut milk, granulated sugar, and cornstarch. Stir continuously until the mixture thickens.
- 4
- 5
Add Flavor
Continue cooking the mixture for 2-3 minutes until it reaches a pudding-like consistency. Remove from heat, then stir in vanilla extract and shredded coconut.
- 6
Fill the Crust
Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Topping
- 7
Whip the Cream
In a mixing bowl, beat the heavy whipping cream and powdered sugar together until soft peaks form.
- 8
Top the Pie
Spread the whipped cream over the chilled pie filling. Sprinkle toasted coconut flakes and white chocolate shavings on top for garnish.