Ingredients
Equipment
Method
- In a medium bowl, combine the crushed graham crackers, shredded coconut, and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened and resembles 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 tightly. Place the crust in the refrigerator to chill for at least 15 minutes while you prepare the filling.2 cups crushed graham crackers, 1/2 cup unsweetened shredded coconut, 1/4 cup granulated sugar, 1/2 cup unsalted butter
- In a medium saucepan, whisk together the sweetened condensed milk, powdered sugar, and cornstarch until smooth. In a separate small bowl, whisk together the coconut cream (scoop the thick cream from the top of the chilled coconut milk can; you should have about 1/2 cup to 3/4 cup) and the water. Gradually whisk this coconut cream mixture into the saucepan with the condensed milk mixture.1 (14 ounce) can sweetened condensed milk, 1/2 cup powdered sugar, 1/4 cup cornstarch, 1 (13.5 ounce) can full-fat coconut milk, 1/4 cup water
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk or spatula, making sure to scrape the bottom and sides of the pan, until the mixture thickens to a pudding-like consistency. This should take about 8-10 minutes. Do not boil. Once thickened, remove the pan from the heat and stir in the vanilla extract.1 teaspoon vanilla extract
- Transfer the thickened coconut cream mixture to a clean bowl. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Allow it to cool at room temperature for about 15-20 minutes, then refrigerate for at least 1 hour, or until completely chilled and firm.
- While the coconut filling is chilling, whip the heavy whipping cream in a separate bowl using an electric mixer or a whisk until stiff peaks form. Be careful not to over-whip.1 cup heavy whipping cream
- Once the coconut cream filling is thoroughly chilled, gently fold the whipped cream into it. Mix until just combined, ensuring no streaks remain but without deflating the whipped cream.1 cup heavy whipping cream
- Retrieve the chilled pie crust from the refrigerator. Spoon the coconut cream filling evenly into the prepared crust, smoothing the top with a spatula. Return the assembled pie to the refrigerator to chill for at least 2-3 hours, or preferably 4 hours, to allow the filling to set properly.
- About 30 minutes before serving, combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Gently toss to coat the strawberries. Let them sit at room temperature for about 20-30 minutes to macerate, releasing their juices and creating a delicious syrup.2 cups fresh strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
- Once the pie is fully set, remove it from the refrigerator. Spoon the macerated strawberries and their syrupy juices over the top of the chilled pie just before serving.
Notes
Store leftovers loosely covered in the refrigerator for up to 2-3 days. Freezing is not recommended.
