REQUIRED INGREDIENTS:
For the Pie:
1 premade graham cracker pie crust.
1 cup sweetened shredded coconut (plus extra for garnish).
For the Coconut Custard Filling:
1 (14-oz) can sweetened condensed milk.
1 cup canned coconut milk.
1 package (3.4 ounces) instant coconut cream pudding mix.
1 cup cold milk.
1 tsp coconut extract.
For the Whipped Cream Topping:
1 cup heavy cream.
2 tbsp powdered sugar.
1/2 tsp vanilla extract.
INSTRUCTIONS:
Prepare the Crust:
If a premade graham cracker crust is not available, press one into a pie plate and set aside.
Create the Coconut Custard Filling:
In a large mixing bowl, combine sweetened condensed milk, canned coconut milk, instant coconut cream pudding mix, cold milk, and coconut extract until the mixture is smooth. Gently fold in 1 cup of sweetened shredded coconut.
Assemble the Pie:
Evenly spread the coconut custard mixture over the prepared graham cracker crust. Place the pie in the refrigerator for at least 2 hours, allowing the filling to set.
Prepare the Whipped Cream Topping:
Whip the heavy cream, powdered sugar, and vanilla extract in a separate bowl until soft peaks form.
Top the Pie:
Once the pie has set, spread the whipped cream over the coconut custard mixture. Garnish with additional sweetened shredded coconut.
Serve and Enjoy:
Slice and serve your delightful Coconut Cream Pie. The harmonious blend of creamy coconut custard and the subtle sweetness of whipped cream is guaranteed to delight the senses.