Coconut Cream Pie with Graham Crust and Toasted Coconut

11 ingredients

11 steps

What you need

200 g (7 oz) graham cracker crumbs
125 g (1 stick plus 1 tbsp) unsalted butter, 100 g melted for the crust, 25 g for the custard
180 g (scant 1 cup) granulated sugar, 50 g for the crust, 100 g for the custard, 30 g for the cream
350 ml (1 1/2 cups) whole milk
250 ml (1 cup) canned coconut milk, full-fat, stirred
4 egg yolks
35 g (1/4 cup) cornstarch
1/4 tsp salt
2 tsp vanilla extract, 1 tsp for the custard, 1 tsp for the cream
125 g (1 1/3 cups) sweetened shredded coconut, 100 g for the custard, 25 g for the top
300 ml (1 1/4 cups) heavy cream, cold

Restated from the original video

1
Heat the oven to 175 °C (350 °F).
2
Mix the crumbs with 50 g of the sugar and 100 g of the melted butter until the texture is like wet sand.
3
Press the mixture firmly into a 23 cm (9 in) pie dish, up the sides and across the base.
4
Bake the crust for 10 min, until set and fragrant. Let it cool completely.
5
Whisk 100 g of the sugar, the cornstarch and the salt in a saucepan. Whisk in the yolks, then gradually whisk in the milk and coconut milk.
6
Cook over medium heat, whisking constantly, until the custard thickens and bubbles, 6-8 min. Keep whisking for 1 more min, then take the pan off the heat.
7
Stir in the remaining 25 g butter, 1 tsp of the vanilla and 100 g of the coconut.
8
Pour the custard into the cooled crust and smooth the top. Press plastic wrap directly onto the surface and chill for at least 3 hours, until fully set.
9
Toast the remaining 25 g coconut in a dry frying pan over medium heat, stirring, until golden, 3-4 min. Tip it onto a plate to cool.
10
Whip the cream with the remaining 30 g sugar and 1 tsp vanilla to medium-stiff peaks.
11
Spread the whipped cream over the pie and scatter the toasted coconut on top. Chill until ready to slice.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.