Coconut Cream Pie with Whipped Topping

Coconut Cream Pie with Whipped Topping

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the Coconut Filling:

1 1/2 cups whole milk
1 cup coconut milk
3/4 cup sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut

For the Whipped Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Toasted coconut flakes for garnish

Instructions:

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
In a medium saucepan, combine whole milk, coconut milk, and sugar. Cook over medium heat until the mixture begins to simmer.
In a separate bowl, whisk together cornstarch and egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs. Return the egg mixture to the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla extract and shredded coconut. Pour the filling into the cooled crust and refrigerate for at least 4 hours, or until set.
Before serving, prepare the whipped topping. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped topping over the chilled pie.
Garnish with toasted coconut flakes before serving.