Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
Filling:
- 1 can (13.5 oz) coconut milk
- 1 ½ cups whole milk
- ½ cup sugar
- ¼ cup cornstarch
- ½ tsp salt
- 4 egg yolks
- 2 tbsp butter
- 1 ½ tsp vanilla
- 1 cup toasted shredded coconut
Topping:
- 1 ½ cups heavy cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup toasted coconut (for garnish)
Instructions
- Mix crust ingredients and press into pie dish. Bake at 350°F for 8–10 mins. Cool.
- Toast coconut at 325°F until golden, about 5–8 minutes.
- In saucepan, whisk milks, sugar, cornstarch, salt, egg yolks. Cook over medium heat, whisking until thickened (7–9 mins).
- Remove from heat. Stir in butter, vanilla, and 1 cup coconut.
- Pour into crust. Cover with plastic wrap and chill 4 hrs or overnight.
- Whip cream with sugar and vanilla. Spread over pie.
- Garnish with remaining toasted coconut. Slice & serve.
Storage: Fridge: 4 days
Freezer (without topping): 1 month
Notes
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hrs 40 min
Servings: 8
Category: Dessert
Cuisine: American