Easy Coconut Cream Pie
2 cups graham cracker crumbs
¾ cup unsalted butter, melted
1 cup shredded unsweetened coconut
2 cups milk
1 cup heavy whipping cream
2 eggs, beaten
¼ cup all-purpose flour
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cup heavy whipping cream, whipped
Preheat oven to 350 degrees Fahrenheit then scatter shredded coconut onto baking sheet. Place in oven to toast 5 to 7 minutes. When golden brown, remove from oven.
Remove coconut from oven, and set aside to cool.
Butter and line 9-inch pie tin with 2 layers plastic wrap; allowing some to hang off sides. This ensures you can easily lift out pie once set. Set aside.
Mixing melted butter with graham crumbs in large bowl. Combine until it reaches texture of wet sand.
Transfer crust mixture into prepared tin and press down using your fingertips. Once graham cracker mixture is pressed into tin, place in fridge to set. While crust is setting prepare filling.
In a medium saucepan over medium heat, whisk milk, cream, eggs, sugar, and flour until smooth. Make sure flour doesn’t get lumpy once added.
Bring to simmer over low heat, whisking constantly for 5 to 7 minutes or until thickened. Remove pan from heat and stir in salt, vanilla extract, and toasted coconut (reserving 2 tablespoons to coconut to garnish).
Pour filling into pie shell and chill until firm, about 4 hours. It can be stored in fridge at this stage for up to 3 days.
Top pie with whipped cream and sprinkle with reserved coconut flakes.
Slice into 8 individual pieces and enjoy!