Coconut Cream Pie
Ingredients
Toasted Coconut Graham Cracker Crust
- 2 packs Honey Maid graham crackers
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 3/4 cup butter
- 1 cup toasted coconut
Coconut Custard
- 6 tbsp flour heaping
- 2/3 cup sugar
- 1/4 tsp salt
- 1 3/4 cup milk
- 3 egg yolks
- 1 tsp vanilla or vanilla paste
- 1/2 tsp coconut extract
Whipped Cream Topping
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 2 tsp vanilla or vanilla bean paste
Instructions
For the crust
- Preheat oven to 350 degrees Farenheit.
- Pulse graham crackers, coconut, and butter in a food processor until graham crackers and coconut are finely ground, then press evenly onto bottom and sides of pie dish.
- Bake in middle of the oven until golden, about 16 minutes, then cool completely in pan on a rack.
For the custard
- Combine first four ingredients in a saucepan. Let cook for 15 minutes, or until starch has cooked out.
- Temper in eggs and coconut extract. Cook for 3 minutes stirring continuously until thickened.
- Refrigerate until cool. Whip to soften before adding whipped cream.
- Fold in about 1/3 whipped cream and spread into cooled crust.
For the whipped topping
- In the bowl of a stand mixer, fitted with a whisk attachment, whip all ingredients until stiff peaks form.
- Top the pie with the remaining whipped topping and toasted coconut.
