Ingredients Jump to Instructions ↓

  1. Crust

  2. 8 Graham crackers - broken into pieces

  3. 1/4 cup 49g / 1.7oz Sugar

  4. 6 tablespoons 90ml Unsalted butter - (3/4 stick) - chilled, diced

  5. Filling

  6. 1 cup 93g / 3 1/3oz Sweetened flaked coconut - plus

  7. 2 tablespoons 30ml Sweetened flaked coconut

  8. 2 1/4 cups 533ml Whole milk

  9. 1 1/4 teaspoons 6 1/3ml Unflavored gelatin

  10. 6 tablespoons 90ml Sugar

  11. 3 tablespoons 45ml Cornstarch

  12. 1 tablespoon 15ml Egg (large)

  13. 2 tablespoons 30ml Egg yolks (large)

  14. 1 1/2 tablespoons 22ml Unsalted butter

  15. 1 teaspoon 5ml Vanilla extract

  16. 1 Salt

  17. 1/2 cup 118ml Chilled whipping cream

  18. Topping

  19. 1 1/2 cups 355ml Chilled whipping cream

  20. 2 tablespoons 30ml Powdered sugar

Instructions Jump to Ingredients ↑

  1. For Crust: Preheat oven to 350 degrees. Blend graham crackers and sugar in processor until finely ground. Add butter and blend until moist clumps form. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter glass pie dish. Bake until golden, about 10 minutes. Cool completely. Maintain oven temperature.

  2. For Filling: Spread coconut on rimmed baking sheet. Bake until golden, stirring occasionally, about 8 minutes. Place 1/4 cup milk in small bowl. Sprinkle gelatin over and let stand 15 minutes.

  3. Meanwhile, whisk sugar and cornstarch in medium saucepan to blend. Gradually add 1/4 cup milk, whisking until smooth. Add remaining 1 3/4 cups milk, egg and egg yolks, whisking to blend.

  4. Reserve 2 tablespoons toasted coconut for topping; add remaining toasted coconut, butter, vanilla and salt to egg mixture. Cook over medium heat until filling thickens and boils, stirring constantly, about 12 minutes.

  5. Remove from heat. Immediately add gelatin mixture and stir until gelatin dissolves. Transfer to large bowl. Place plastic wrap directly on surface of filling and refrigerate until cool, about 30 minutes.

  6. Beat 1/2 cup cream in medium bowl to soft peaks; fold into cooled filling. Refrigerate until filling is cold and begins to set, about 30 minutes. Transfer filling to prepared crust. Refrigerate while preparing topping.

  7. For Topping: Beat cream and sugar in medium bowl to firm peaks. Pipe or spoon evenly over top of filling. Sprinkle with reserved 2 tablespoons toasted coconut. Refrigerate pie at least 3 hours and up to 1 day. Serve chilled.

  8. This recipe yields 8 to 10 servings.


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