Coconut Cream Pie

Coconut Cream Pie is a timeless dessert with a velvety coconut custard filling, buttery graham cracker crust, and fluffy whipped cream topping. Rich, creamy, and indulgent, this pie is perfect for holidays, potlucks, or anytime you’re craving a classic sweet treat.

Ingredients

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ⅓ cup unsalted butter, melted

• ⅓ cup cornstarch

• ¼ teaspoon salt

• 1 can (14 oz) coconut milk

• 1 cup heavy cream

• ½ cup milk

• 3 large egg yolks

• 1 teaspoon vanilla extract

• 1 cup shredded sweetened coconut

• Whipped cream, for topping

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then let cool completely.

2. Make the custard
   In a medium saucepan, whisk together cornstarch, sugar, and salt. Gradually whisk in coconut milk, heavy cream, and milk until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken.
   In a separate bowl, beat the egg yolks. Slowly whisk in a small amount of the hot custard to temper the eggs, then return the mixture to the saucepan. Continue cooking until thick and creamy. Remove from heat and stir in vanilla extract and shredded coconut.

3. Assemble the pie
   Pour the custard into the cooled crust and spread evenly. Cover with plastic wrap, pressing it directly on the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.

4. Finish and serve
   Just before serving, top with whipped cream and, if desired, a sprinkle of toasted coconut. Slice and serve chilled.