Coconut Cream Pie Recipe

 Ingredients

**For the crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

**For the filling:**
– 1 cup sweetened shredded coconut
– 3 cups whole milk
– 3/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 cup cornstarch
– 4 large egg yolks
– 3 tablespoons unsalted butter
– 1 teaspoon vanilla extract

**For the topping:**
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup toasted coconut flakes

 Instructions

1. **Prepare the crust:**
– Preheat the oven to 350°F (175°C).
– In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
– Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
– Bake for 10 minutes, then remove from the oven and let cool completely.

2. **Prepare the filling:**
– In a medium saucepan, toast the shredded coconut over medium heat until golden brown, stirring frequently. Set aside.
– In the same saucepan, combine the milk, sugar, and salt. Cook over medium heat until the mixture begins to simmer.
– In a small bowl, whisk together the cornstarch and egg yolks until smooth.
– Gradually whisk the egg yolk mixture into the simmering milk mixture. Continue to cook, whisking constantly, until the mixture thickens and starts to bubble.
– Remove from heat and stir in the butter and vanilla extract until fully incorporated.
– Stir in the toasted coconut.
– Pour the filling into the prepared pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
– Refrigerate for at least 4 hours or until set.

3. **Prepare the topping:**
– In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
– Spread the whipped cream over the chilled pie.
– Sprinkle the top with toasted coconut flakes.

4. **Serve:**
– Slice and serve chilled.

Enjoy your homemade Coconut Cream Pie!