Coconut Cream Pie Featuring One of My Favorite Pans

• gesamtzeit: 2 hours 23 minutes

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For the crust

2 cups graham crackers, crushed

5 tbsps unsalted butter, melted

For the filling

1/2 cup granulated sugar

1/4 cup cornstarch

1 cup coconut milk

1 cup half-and-half

4 egg yolks

3 tbsps butter, cubed

1 1/4 cups sweetened flaked coconut

2 tsps vanilla extract

Optional: 1 tsp coconut extract

For whipped cream topping:

1 cup heavy whipping cream

3 tbsps powdered sugar

1 tsp coconut extract

Toasted coconut, for topping

Anweisungen

Preheat the oven to 350°F. Line an 8x8 pan with parchment paper.

To make the crust: combine the crushed graham crackers and melted butter until fully combined. Press into the prepared pan, while going up the edges a little. Bake for 10 minutes. Remove and set aside while you make the filling.

In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined.

Add in the coconut milk and half and half whisk until smooth and combined. Add in the eggs.

Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, coconut flakes, and vanilla extract, whisking vigorously until combined.

Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes.

Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.

For the whipped cream:

In a medium bowl, beat the heavy whipping cream and powdered sugar together on high speed until stiff peaks form, about 5-7 minutes.

Spread the whipped cream evenly over the pie and top with the toasted coconut.

Store leftovers covered in the fridge up to 3 days.

To toast the coconut, simply place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool.