THE INGREDIENTS NEEDED:
FOR MAKING THE CRUST:
1½ Cups.Of graham cracker crumbs.
½ Cup.Of unsalted butter – melted.
¼ Cup.Of granulated sugar.
FOR MAKING THE FILLING:
– 1 ½ Cups.Of coconut milk.
– 1 ½ Cups.Of whole milk.
– ½ Cup.Of granulated sugar.
– ¼ Cup.Of cornstarch.
– ¼ Tsp.Of salt.
– 4 large egg yolks.
– 1 Cup.Of shredded coconut (sweetened or unsweetened).
– 1 Tsp.Of vanilla extract.
FOR MAKING THE TOPPING:
– 1 ½ Cups.Of heavy cream.
– 2 Tbsp.Of powdered sugar.
– ½ Tsp.Of vanilla extract.
– Toasted coconut flakes for garnish.
PREPARATION:
Step 1
Before you start the preparation you need to set the oven’s temperature to 350°F (175°C).
Step 2
To make the crust, mix the graham cracker crumbs, melted butter, and sugar in a medium basin. Stir the mixture just until it resembles wet sand. In a 9-inch pie plate, press the mixture firmly into the bottom and up the edges. The crust should be golden brown after approximately 10 minutes of baking. Let it to cool.
Step 3
To make the filling, mix the coconut milk, whole milk, sugar, cornstarch, and salt in a medium pot. Until the sugar and cornstarch are dissolved, whisk the mixture.
Step 4
Cook the mixture, stirring frequently, in the saucepan over medium heat until it thickens and gently boils. It ought should take 8 to 10 minutes.
Step 5
Smoothly whisk the egg yolks in another basin. While continually whisking, slowly add roughly half a cup of the hot milk mixture into the bowl containing the egg yolks. To temper the eggs and keep them from scrambling, this is done.
Step 6
Reintroduce the egg yolk combination to the leftover milk mixture in the saucepan. Stirring continuously, cook the custard over medium heat for a further 2–3 minutes or until thickened.
Step 7
Turn off the heat and add the vanilla essence and coconut shreds to the pot. Mix well until the custard is thoroughly coated with coconut.
Step 8
Using a spatula, smooth the coconut custard’s top as you pour it into the pie shell that has cooled. To prevent skin from developing, cover the pie with plastic, ensuring sure the wrap touches the custard’s surface. The pie should be chilled for at least 4 hours or until completely set.
Step 9
Now you need to make the whipped cream garnish, by beating the heavy cream with sugar, and vanilla extract in a refrigerated basin until soft peaks form. Don’t beat yourself up too much.
Step 10
Cover the pie entirely with the whipped cream by spreading it over the cooled coconut custard filling. For added crunch and coconut taste, sprinkle with toasted coconut flakes.
Step 11
Cut the coconut cream pie into wedges, then cool before serving. It may be kept in the fridge for up to three days.
Now you have a detailed recipe to make a scrumptious coconut cream pie. Enjoy the creamy coconut filling, buttery crust, and fluffy whipped cream topping for a truly delightful dessert experience. Bon appétit!