Delicious Toasted Coconut Cream Pie

Indulge in the lusciousness of this homemade toasted coconut cream pie. A rich and creamy coconut custard filling is poured into a buttery graham cracker crust and topped with toasted coconut flakes. This classic American dessert is sure to impress your family and friends.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 cups whole milk
• 5 large egg yolks
• 2 teaspoons vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Directions

1. Preheat the oven to 350°F (175°C).
2. Spread the shredded coconut on a baking sheet and toast in the preheated oven for 5-7 minutes, or until golden brown. Stir occasionally to ensure even toasting. Set aside to cool.
3. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/2 cup of the toasted coconut. Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes to set.
4. In a large saucepan, whisk together the flour, granulated sugar, and salt. Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
5. In a separate bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot milk mixture to temper the eggs. Then, slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
6. Return the saucepan to medium heat and cook, stirring constantly, for another 2-3 minutes, or until the custard thickens further. Remove from heat and stir in the vanilla extract.
7. Pour the custard into the prepared graham cracker crust and smooth the top with a spatula. Allow the pie to cool at room temperature for 15 minutes, then refrigerate for at least 4 hours, or until set.
8. In the meantime, whip the heavy cream and powdered sugar together until stiff peaks form.
9. Once the pie is set, spread the whipped cream over the top. Sprinkle the remaining toasted coconut on top of the whipped cream.
10. Refrigerate the pie for another 30 minutes to allow the whipped cream to set.
11. Serve chilled and enjoy!

Interesting Facts