No-Bake Coconut Cream Pie

Ingredients

• 1 ½ cups sweetened shredded coconut (for the crust)
• 1 cup graham cracker crumbs (or gluten-free alternative)
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar (for the crust)
• 2 cups coconut milk (full-fat for creaminess)
• ½ cup granulated sugar (for the filling)
• 1/3 cup cornstarch
• ½ teaspoon vanilla extract
• 1 cup heavy whipping cream
• ¼ cup sweetened shredded coconut (for garnish)

Instructions

1. In a medium mixing bowl, combine the sweetened shredded coconut, graham cracker crumbs, melted butter, and sugar. Mix until the ingredients are thoroughly combined and resemble wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup or your fingers to ensure an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
3. In a medium saucepan, combine the coconut milk, sugar, and cornstarch. Whisk until smooth, ensuring there are no lumps.
4. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. As the mixture heats, it will start to thicken. This should take about 5-7 minutes. Once thickened, remove from heat and stir in the vanilla extract.
5. Allow the filling to cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
6. In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cooled coconut mixture, creating a light and airy filling.
7. Pour the coconut cream filling into the chilled crust, spreading it evenly with a spatula. Smooth the top for an attractive finish.
8. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
9. Before serving, sprinkle the top with the reserved sweetened shredded coconut. Slice and enjoy your refreshing No-Bake Coconut Cream Pie!

Nutrition