Home Made Coconut Cream Pie

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ¼ cup sugar
• 6 tbsp melted butter

For the coconut cream filling:

• 1 can (13.5 oz) coconut milk
• 1 cup whole milk (or any milk of choice)
• ¾ cup sugar
• ⅓ cup cornstarch
• 4 egg yolks
• 1 tbsp butter
• 1 ½ tsp vanilla extract
• 1 ½ cups sweetened shredded coconut

For topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Toasted coconut flakes (for garnish)

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Instructions:

🥧 1. Make the crust:

1. Mix graham crumbs, sugar, and melted butter until well combined.
2. Press mixture into a 9-inch pie dish evenly along bottom and sides.
3. Bake at 350°F (175°C) for 8-10 minutes. Let cool.

🥥 2. Make the coconut filling:

1. In a saucepan, whisk coconut milk, regular milk, sugar, and cornstarch over medium heat.
2. In a small bowl, beat the egg yolks. Temper by slowly adding a little hot milk mixture into yolks while whisking.
3. Pour yolk mixture back into the saucepan. Keep whisking until thick (about 5-7 minutes).
4. Remove from heat. Stir in butter, vanilla, and shredded coconut.
5. Pour filling into the cooled crust. Cover with plastic wrap (touching the surface). Chill for 4+ hours or until set.

🍦 3. Whip the cream:

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread or pipe on top of the chilled pie.

🥥 4. Garnish & serve:

1. Sprinkle with toasted coconut flakes.
2. Slice, serve cold, and enjoy!