This coconut cream pie recipe is really easy to make and is so creamy and delicious. You can make the filling with coconut milk or regular milk.
Graham Cracker Crust
Preheat oven to 350 degrees F.
Have ready a 9-inch pie plate.
Mix together the graham crumbs, sugar and melted butter and press into the pie plate, going up the sides.
Bake for 12-15 minutes.
Set aside to let cool then put into the refrigerator to cool more before adding the filling.
Scrape of about a tablespoon of crumbs to garnish the top with and set aside.
Coconut Cream Filling
Stir the flour, sugar milk and egg yolks together in a medium size pot. Heat over medium heat and bring the mixture to a boil.
Stir with a whisk to avoid getting lumps and once it comes to a boil, boil for one minute.
Turn off the heat and stir in the butter, once the butter is melted, stir in the vanilla and the shredded coconut.
Pour the pie filling into the prepared cooled crust.
Cover the pie with plastic wrap and refrigerate for 3 hours before you do the topping.
Whipping Cream Topping
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Put the whipping cream into a piping bag and pipe the topping decoratively onto the chilled coconut cream pie.
Sprinkle the reserves graham crumbs on top.