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Old Fashioned Coconut Cream Pie With Graham Cracker Crust

Coconut Cream Pie

Introduction

If you're looking for a classic dessert that will take you back in time, then an old fashioned coconut cream pie with graham cracker crust is just what you need. With its creamy coconut filling, buttery graham cracker crust, and fluffy whipped cream topping, this pie is sure to become a favorite in your household.

Ingredients

To make an old fashioned coconut cream pie with graham cracker crust, you will need the following ingredients:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 2 1/2 cups whole milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut, toasted
Graham Cracker Crumbs

Instructions

For the crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until everything is well combined.
  3. Press the mixture into a 9-inch pie dish, making sure to press it up the sides as well.
  4. Bake the crust for 10-12 minutes, or until it is lightly golden brown. Remove from the oven and let it cool completely.
Sweetened Shredded Coconut

For the filling:

  1. In a medium saucepan, combine the shredded coconut and whole milk. Heat the mixture over medium heat until it comes to a simmer.
  2. In a separate mixing bowl, whisk together the sugar, cornstarch, salt, and egg yolks. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
  3. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
  4. Remove the pan from the heat and stir in the vanilla extract. Pour the filling into the cooled graham cracker crust and smooth out the top. Chill the pie in the refrigerator for at least 2 hours.
Heavy Cream

For the topping:

  1. In a large mixing bowl, whip the heavy cream until it starts to thicken. Add in the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
  2. Spoon the whipped cream over the chilled pie, making sure to spread it out evenly.
  3. Sprinkle the toasted coconut over the top of the whipped cream.
  4. Chill the pie in the refrigerator for an additional 30 minutes before serving.

Conclusion

Now that you know how to make an old fashioned coconut cream pie with graham cracker crust, it's time to get started in the kitchen. This pie is perfect for any occasion, whether it's a family dinner or a holiday gathering. With its classic flavors and creamy texture, you can't go wrong with this delicious dessert. Enjoy!

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