KILLER CREAMY COCONUT PIE

Here’s a delicious and creamy coconut pie recipe that’s sure to impress!

Killer Creamy Coconut Pie

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• ½ cup unsweetened shredded coconut

For Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Toasted coconut flakes (for garnish)

Instructions

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until well combined.
   • Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
   • Bake for 8-10 minutes until lightly golden. Let it cool.
2. Make the Filling:
   • In a large bowl, whisk together sweetened condensed milk, coconut milk, eggs, vanilla extract, and coconut extract until smooth.
   • Stir in the shredded coconut.
   • Pour the filling into the cooled crust.
3. Bake:
   • Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and a bit jiggly in the center.
   • Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
4. Prepare the Topping:
   • In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
   • Spread or pipe the whipped cream over the chilled pie.
5. Garnish:
   • Top with toasted coconut flakes for extra crunch and flavor.
6. Serve:
   • Slice and enjoy your creamy coconut pie!

Tips

• For extra flavor, you can add a bit of lime zest to the filling.
• Serve with fresh fruit for a refreshing contrast!

Enjoy your delicious coconut pie! 🌴🥥