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Coconut Cream Pie

Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups gluten-free graham cracker crumbs
  • 1/3 cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 can 13.5 ounces full-fat coconut milk
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut divided
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar

Method
 

  1. Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined. Press into a 9-inch pie pan and bake for 10 minutes. Cool completely.
  2. In a medium saucepan, whisk together coconut milk, whole milk, 3/4 cup sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil, about 8-10 minutes.
  3. In a small bowl, whisk the egg yolks. Slowly pour 1 cup of the hot milk mixture into the yolks while whisking constantly. Pour the egg mixture back into the saucepan and cook for 2 more minutes, whisking constantly. Remove from heat and stir in 2 tablespoons butter, vanilla, and 3/4 cup shredded coconut.
  4. Pour the custard into the cooled crust and press plastic wrap directly onto the surface. Refrigerate for at least 4 hours or overnight until completely set.
  5. Toast remaining 1/4 cup coconut in a dry skillet until golden. Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie and top with toasted coconut.