Prep time: 20 mins | Cook time: 15 mins (plus chilling) | Servings: 8 slices
Ingredients
- The Crust:
- 1.5 cups graham cracker crumbs.
- 1/3 cup melted butter.
- The Coconut Filling:
- 3 cups whole milk or half-and-half.
- 2/3 cup granulated sugar.
- 1/4 cup cornstarch.
- 4 large egg yolks.
- 1 cup sweetened shredded coconut.
- 1 tsp coconut extract and 1 tsp vanilla extract.
- The Topping:
- 1.5 cups heavy whipping cream.
- 1/4 cup powdered sugar.
- 1/2 cup toasted shredded coconut (for that signature crunch).
Instructions
- The Base: Mix graham cracker crumbs and melted butter; press firmly into a 9-inch pie plate. Bake at 350°F for 8–10 minutes, then cool.
- Thicken: In a saucepan, whisk together sugar, cornstarch, milk, and egg yolks. Cook over medium heat, whisking constantly until the mixture becomes a thick, bubbling custard.
- Flavor: Remove from heat and stir in the shredded coconut, vanilla, and coconut extracts.
- Set: Pour the warm custard into the cooled crust. Place plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate for at least 4 hours (or overnight).
- Finish: Beat the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
- Garnish: Generously sprinkle the top with toasted coconut for a beautiful, golden finish.