Coconut Cream Pie


For the Crust

10 graham crackers

3 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

For the Filling

One 15 Oz. can cream of coconut

1 1/4 cups milk

Pinch of fine sea salt

1/3 cup cornstarch

3/4 cup granulated sugar

4 egg yolks

1 teaspoon vanilla

For the Topping

1 cup heavy cream

¼ cup granulated sugar

Toasted shredded coconut, as needed for garnish

For the Crust

In a food processor, pulse graham crackers until they form fine crumbs.

Put crumbs (about 2 cups) into a bowl, add sugar and melted butter.

Stir to mix until crumbs are moistened.

Press graham cracker mixture into a pie plate to form a crust, bringing it up the side and onto the edge of the dish.

Press firmly to ensure the crust is even, then place into the freezer for 30 minutes.

For the Filling

In a pot, bring cream of coconut, milk and salt to a boil over medium heat.

While the mixture heats, whisk cornstarch with granulated sugar to combine in a heat-safe bowl.

Add egg yolks and vanilla extract;, then stir to combine.

When cream of coconut mixture has come to a boil, pour it slowly into the egg mixture while whisking constantly to combine.

Return this mixture to the pot and continue to cook over medium-low heat, stirring constantly, until it is very thick and large bubbles start to break through at the center, 7 to 9 minutes.

To assemble the Pie

Pour filling into the prepared crust.

Place a piece of plastic wrap directly on the surface to prevent a skin from forming as it cools.

Refrigerate for 45 minutes to 1 hour, until fully cooled.

For the Topping

Whip cream and sugar to medium peaks.

Remove plastic from pie.

Top pie with whipped cream and garnish with toasted coconut.

Keep in the refrigerator until ready to serve. Enjoy!
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