Katherine Wants: Coconut Cream Pie

We only have pies for coconut cream 🥧

Serves: 1-8
Prep time: 7 minutes
Bake time: 8 minutes
Simmer time: 12 minutes
Chill time: 3.5-4 hours
Special tools: blender and hand wand

Ingredients:
Graham Cracker Crust
1 sleeve graham crackers (100g)
1/4 cup (50g) granulated sugar
6 tablespoons (85g) unsalted butter, melted
1/4 cup coconut
1/2 teaspoon kosher salt

Pie filling
1 cup sweetened flaked coconut toasted
3 cups half-and-half or (1.5 cups milk 1.5 cups heavy cream)
¾ cup white sugar
½ cup all-purpose flour
2 large eggs, beaten
¼ teaspoon salt
1 teaspoon vanilla extract
1/4 cup coconut milk

Topping
300 ml heavy cream
1/4 cup powder maple
1/2 teaspoon vanilla

Method

For the Graham Cracker Crust:
1. Blend graham crackers with sugar in your Vitamix until fairly fine. Add coconut, butter and salt, blend until mixed incorporated.
2. Transfer to a 9-inch pie tin and pack about 1/4 inch thick, bake for 8-10 minutes, set aside to cool.

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For the Filling:
1. Mix cream with eggs, sugar, salt and flour bring up slowly while mixing. Add 90% of the toasted coconut, when the custard starts to form add vanilla and coconut milk. Bring to a soft simmer and check for pudding-like consistency. Pour into pie crust and chill for 3.5-4 hours.
2. Whip heavy cream with vanilla and maple sugar and garnish just before serving.

For Serving:
1. Slice into 8 or take the entire thing down yourself and enjoy.

[ultimateanglingltd]

Omg 😱 that’s my personal favorite yummy 🤤 how’s that baby must be getting to the fun stage now 🥰 you two are my favorite food couple 🥰😎