Coconut Cream Pie Delight (Printable Version)

Creamy coconut treat with graham crust, silky filling, and toasted coconut topping.

# What You'll Need:

→ Crust

01 - 180 g graham cracker crumbs or vanilla wafer crumbs
02 - 50 g granulated sugar
03 - 115 g unsalted butter, melted

→ Coconut Filling

04 - 100 g granulated sugar
05 - 32 g cornstarch
06 - 0.25 teaspoon fine salt
07 - 590 ml whole milk
08 - 4 large egg yolks
09 - 120 g sweetened shredded coconut
10 - 1 teaspoon vanilla extract
11 - 14 g unsalted butter

→ Topping

12 - 360 ml heavy whipping cream
13 - 24 g powdered sugar
14 - 0.5 teaspoon vanilla extract
15 - 20 g toasted coconut flakes

# Steps To Follow:

01 - Preheat the oven to 175°C. In a bowl, blend graham or wafer crumbs, granulated sugar, and melted butter until evenly combined. Press mixture evenly into the bottom and along the sides of a 23-centimeter pie dish. Bake for 8 to 10 minutes until lightly golden. Set aside to cool completely.
02 - In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually pour in milk while whisking to smooth out lumps. Heat over medium, stirring frequently, until the mixture thickens to a custard consistency, about 5 to 7 minutes. Beat egg yolks in a separate bowl, then slowly whisk in 120 ml of the hot milk mixture to temper. Pour yolk mixture back into saucepan, and cook, stirring constantly, for 2 more minutes until thick and creamy. Remove from heat, then fold in shredded coconut, vanilla extract, and unsalted butter until fully incorporated.
03 - Pour warm coconut filling into the cooled crust. Cover the surface directly with plastic wrap to prevent skin formation, and refrigerate for at least 4 hours or until completely set.
04 - Using an electric mixer, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Remove pie from the refrigerator, discard plastic wrap, and spread whipped cream evenly over the top.
05 - Sprinkle generously with toasted coconut flakes. Slice with a sharp knife and serve chilled.

# Notes and Tips:

01 - For deeper coconut flavor, substitute part of the milk with canned coconut milk.
02 - This dessert keeps well refrigerated for up to three days.
03 - Toast coconut in a dry skillet over medium heat, stirring often, until golden and fragrant.
04 - Store-bought graham or shortbread crusts are suitable alternatives.
05 - Pie can be frozen without whipped topping for up to one month.

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