Coconut Bliss Cream Pie: A Dreamy, Coconut-Lover’s Delight

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well-combined and crumbly. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 10-12 minutes, or until the crust is golden brown. Remove from the oven and allow to cool completely while you prepare the filling.
Make the Coconut Cream Filling: In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, egg yolks, cornstarch, and a pinch of salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Once thickened, remove the pan from the heat and stir in the vanilla extract and shredded coconut.
Chill the Filling: Allow the coconut cream mixture to cool for about 10 minutes before pouring it into the cooled graham cracker crust. Smooth the top with a spatula and cover the pie with plastic wrap. Refrigerate for at least 4 hours, or overnight, to allow the filling to set properly.
Prepare the Whipped Cream Topping: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat.
Assemble the Pie: Once the pie has set and the filling is firm, spread the whipped cream evenly over the top of the coconut cream filling. Garnish with toasted coconut flakes for added texture and flavor.
Serve: Slice the pie and serve chilled. Enjoy the smooth, coconut-infused cream and light whipped topping with every bite!
Serving and Storage Tips: