Here it is — 🥥🥧 The Absolute BEST Coconut Cream Pie!
Creamy, dreamy, coconutty… everything a perfect coconut pie should be. ✨😋

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🥥 THE ABSOLUTE BEST COCONUT CREAM PIE ✨

⭐ Ingredients

Crust

• 1 ½ cups graham cracker crumbs (or Marie biscuits)
• ⅓ cup melted butter
• ¼ cup sugar

Coconut Cream Filling

• 2 ½ cups whole milk
• 1 cup coconut milk
• ½ cup sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 4 large egg yolks
• 2 tbsp butter
• 1 ½ cups sweetened shredded coconut
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional but amazing)

Whipped Topping

• 1 ½ cups heavy cream
• 3 tbsp powdered sugar
• ½ tsp vanilla
• Toasted coconut (for topping)

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👩‍🍳 Instructions

1. Make the Crust

1. Mix graham crumbs, melted butter, and sugar.
2. Press firmly into a pie dish.
3. Bake at 175°C (350°F) for 10 minutes, then cool.

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2. Make the Coconut Cream Filling

1. In a saucepan: whisk milk, coconut milk, sugar, cornstarch, salt, and egg yolks.
2. Cook on medium heat, whisking constantly until thick and creamy.
3. Remove from heat → add butter, vanilla, coconut extract, and shredded coconut.
4. Pour into cooled crust.
5. Cover with plastic wrap touching the surface to prevent skin.
6. Chill at least 4 hours (overnight = best).

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3. Make the Whipped Topping

1. Beat cold heavy cream + powdered sugar + vanilla until stiff peaks.
2. Spread over the chilled pie.
3. Sprinkle toasted coconut on top.

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🌺 Serving

Chill before slicing for PERFECT creamy slices.
Pairs beautifully with Moroccan mint tea or a cold glass of milk. 🥰

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If you want, I can also make a colorful recipe card style like the ones you love!