Ease of Preparation: Medium.
Yield: 6 servings.
Graham Cracker Crust
Ingredients:
1½ cups (360ml) finely crushed graham crackers
¼ cup (60ml) melted coconut oil
2 tablespoons (30ml) sugar
Method:
Preheat oven to 350 degrees.
In a mixing bowl, add all ingredients together and stir to combine.
Transfer crust mixture to a pie plate, and press down to compact using your fingertips.
Place in the hot oven and cook for 12-14 minutes, or until slightly brown.
Remove from oven and place in refrigerator to cool completely.
Reserve for pie.
Coconut Cream Pie
Ingredients:
3 cups (720ml) 2% milk
½ cup (120ml) sugar
1/8 teaspoon (0.5ml) salt
¼ cup (60ml) cornstarch
2 eggs, beaten
1½ cups (360ml) sweetened coconut flakes
1 teaspoon (5ml) vanilla extract
1 cup (240ml) heavy cream
2 tablespoons (30ml) icing sugar
Graham cracker crust (see recipe)
2 tablespoons (30ml) toasted coconut flakes, for garnish
Method:
Create a bain-marie by placing a metal mixing bowl over a saucepan filled with simmering water over medium heat.
Place milk in warm mixing bowl, and stir until the milk has warmed up.
Set warm milk aside.
In a separate mixing bowl, combine sugar, salt and cornstarch.
Add eggs and whisk until incorporated.
Pour in warm milk gradually and continue whisking.
Add sweetened coconut flakes, and mix.
Transfer mixture to a saucepan over medium heat and cook for 10-12 minutes, stirring constantly.
Once properly thickened and mixture is pudding-like, transfer to a large mixing bowl and stir in vanilla extract.
Cover bowl with plastic wrap and place in refrigerator to cool.
Once coconut mixture has cooled, pour over graham cracker crust and spread evenly.
In a separate mixing bowl, whisk together cream and icing sugar until peaks have formed.
Evenly spread whipped cream over the pie.
Top with toasted coconut flakes.
Refrigerate for at least 1 hour, or until completely set.
Slice and serve cold.
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