My Favorite Coconut Cream Pie

Oh, just thinking about this makes my mouth water! So… what makes this pie so special? I’m glad you asked! My favorite Coconut Cream Pie is:

• exploding with REAL coconut flavor thanks to coconut milk, toasted coconut, and coconut extract
• melt in your mouth creamy
• layered on top of a delicious graham cracker crust
• better than the bakery, not to mention WAY cheaper!
• made with everyday ingredients
• easy and fun to make
• always a crowd pleaser
• and sure to be your new favorite, too!

From bakerbynature.com.

My Favorite Coconut Cream Pie

Ingredients:

For the Graham Cracker Crust:
8 tablespoons (1 stick) unsalted butter, melted
2 cups graham cracker crumbs (without problem ingredients)
1/3 cup granulated sugar
1/8 teaspoon salt (kosher or fine sea salt will both work)

For the Coconut Cream Pie:
(1) 7 ounce bag sweetened shredded coconut, toasted and divided (without problem ingredients)
5 large egg yolks, at room temperature
(1) 13.5 ounce can coconut milk (without problem ingredients)
1 cup whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/3 cup cornstarch
1/2 teaspoon salt
1 tablespoon vanilla extract

For the Whipped Topping:
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract


Directions:

For the Graham Cracker Crust:
Preheat oven to 350 degrees (F).
Melt butter in a small saucepan. In a medium-sized bowl combine melted butter, graham cracker crumbs, granulated sugar, and salt. Press mixture into a lightly greased 9" pie pan, evenly spreading the crumbs across the bottom and up the sides. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to cool completely.

For the Coconut Cream Pie: Preheat oven to 325 degrees (F). Spread shredded coconut onto a large baking sheet in a thin layer; bake in preheated oven for 8 to 10 minutes, or until lightly toasted and golden, stirring a few times to ensure even color. Remove from oven and set aside to cool.

In a large saucepan combine the egg yolks, coconut milk, whole milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt; whisk well to combine. Bring the mixture to a light boil over medium heat, whisking constantly. Once the mixture reaches a boil, reduce the heat to medium-low and, whisking constantly, cook another 2 minutes. Remove mixture from heat; whisk in vanilla extract and 1 cup of the toasted coconut. Pour into crust at once.

Smooth the top with a spatula, then cover with plastic wrap and refrigerate for 4 hours, or until cold and set.

For the Whipped Topping:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream until it begins to thicken and hold soft peaks. Add in the confectioners' sugar and vanilla and continue to beat for another minute. Spread or pipe the whipped cream over the cooled pie, and sprinkle the top with remaining toasted coconut. Slice and serve, or keep chilled - covered in the fridge - until needed.

Notes: This pie is best eaten the day it is made, it will keep, stored in the fridge and covered tightly, for 3 days.