Coconut Cream Pie

Directions

1. In a bowl, combine the crushed graham crackers with the melted butter until the crumbs are evenly coated.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish using the back of a spoon. Chill in the refrigerator while preparing the filling.
3. In a medium saucepan over medium heat, whisk together heavy cream, sugar, cornstarch, and salt until smooth and the sugar dissolves.
4. Stir in the coconut milk and vanilla extract. Continue whisking until the mixture thickens, about 5–7 minutes.
5. Remove from heat and fold in the shredded sweetened coconut.
6. Pour the filling into the prepared crust and smooth the top with a spatula.
7. Refrigerate the pie for at least 4 hours, or until fully set.
8. Serve chilled and enjoy the creamy, coconutty delight!

Recipe Details

Prep Time: 20 minutes
Cook Time: 7 minutes
Chill Time: 4 hours
Total Time: 4 hours 27 minutes
Servings: 8
Difficulty Level: Medium

Variations & Substitutions

• Chocolate Coconut: Drizzle melted chocolate over the top before chilling.
• Gluten-Free: Use gluten-free graham crackers for the crust.
• Extra Coconut: Toast some coconut flakes and sprinkle on top before serving.
• Dairy-Free: Substitute heavy cream with coconut cream for a fully dairy-free version.

Serving Suggestions