Coconut Cream Pie


400 ml coconut milk (14 ounces)

400 ml 10% coffee cream (14 ounces half and a half) – any 10% liquid cream will do

2 eggs

150 g white sugar (3/4 cup)

65 g cornstarch or cornstarch (1/2 cup)

1 jar of betty crocker like fluffy white or Philadelphia, or sweet meringue-like of your choice

1 pinch of salt

1 teaspoon of vanilla extract

1 pie dough already made graham crackers of 22.5 cm in diameter

100 g grated coconut (1 1/4 to 1 1/2 cups)


Take a pan

Add the coconut milk, cream, cornstarch, sugar, salt, and eggs

Mix well

Heat over medium heat, stirring constantly

When the mixture begins to boil, and it has thickened enough, take it off the heat (we are looking for a hollandaise texture)

Add the vanilla extract and 3/4 of the coconut

Pour over the tart dough

Refrigerate for at least 4 hours

Preheat your oven to 180 ° C (380 ° F)

Spread the rest of the coconut on the baking sheet

Toast the coconut, until it has a golden color

Spread the frosting on the pie

Sprinkle the toasted coconut on the pie

Serve while the appliance is still closed