Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs and ⅓ cup of granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened, resembling wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or a measuring cup to help pack it down for a sturdy crust. Place the prepared crust in the refrigerator to chill while you prepare the filling.1.5 cups graham cracker crumbs, 0.33 cup granulated sugar, 0.33 cup unsalted butter
- In a medium saucepan, whisk together the 2 cups of milk, ½ cup of granulated sugar, and ¼ cup of cornstarch until smooth and no lumps remain. In a separate small bowl, lightly beat the 4 egg yolks. Gradually whisk about ½ cup of the warm milk mixture into the egg yolks to temper them, then pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.2 cups milk, 0.5 cup granulated sugar, 0.25 cup cornstarch, 4 large egg yolks
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency and begins to bubble. This usually takes about 8-10 minutes. Once thickened, remove the saucepan from the heat. Stir in the 2 tablespoons of softened butter and 1 teaspoon of vanilla extract until the butter is fully melted and incorporated. Add 1 cup of the sweetened shredded coconut and stir until well combined.2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1.5 cups sweetened shredded coconut
- Pour the warm coconut cream filling into the chilled graham cracker crust. Use a spatula to spread the filling evenly. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set and firm.
- Just before serving, in a cold mixing bowl, whip the cold heavy whipping cream with an electric mixer on medium-high speed. Gradually add the 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract. Continue whipping until stiff peaks form.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 0.5 teaspoon vanilla extract
- Remove the plastic wrap from the chilled pie. Spoon or pipe the whipped cream topping generously over the set coconut cream filling. Sprinkle the remaining ½ cup of sweetened shredded coconut over the whipped cream. Garnish with toasted coconut flakes or maraschino cherries, if desired. Slice and serve immediately.toasted coconut flakes, maraschino cherries, 1.5 cups sweetened shredded coconut
Notes
This pie is best enjoyed fresh. Store leftovers tightly covered in the refrigerator for up to 2-3 days. The crust may soften over time. Freezing is not ideal for the whipped cream topping but can be done before adding it.
