At summer barbecues, you come for traditional dishes such as ribs and potato salad, however, you stay for the dessert. From berry cobbler to banana pudding, there are numerous sweet treats to enjoy after a barbecue. There is one dessert that will satisfy your sweet tooth the most – coconut cream pie. Here is how to make it in the easiest way possible.
An Easy-to-Make Coconut Cream Pie
Numerous coconut cream pie recipes call for blind-baking the crust, particularly if it contains butter or flour. Blind baking prevents the crust from becoming soggy after the filling has been added, but it is not always necessary. Using a homemade graham cracker crust that hardens in the refrigerator enables you to prepare the filling without worrying about the crust burning. In addition, the crust does not need to chill before the coconut custard is poured in and allowed to set. Follow this recipe to create a delicious and simple no-bake coconut cream pie.
Ingredients for the Recipe
For the crust, you need 2 cups of graham cracker crumbs and 1/4 cup melted unsalted butter. For the filling, you need 1 cup of shredded and unsweetened coconut, 2 cups of milk, 1 cup of heavy whipped cream, 2 beaten eggs, 1/4 cup of all-purpose flour, 1/2 cup of sugar, 1/4 teaspoon salt, and 1 teaspoon of vanilla extract. For the whipped cream, you need 1 1/4 cups of heavy whipping cream.
How to Make It
Spread grated coconut on a baking sheet and preheat the oven to 350 degrees Fahrenheit. Toast in the oven for five to seven minutes. When golden, remove from oven. Take the coconut out of the oven and set it aside to cool.
For the crust, butter, and line a nine-inch pie tin with two layers of plastic wrap, allowing some of the plastic to dangle over the sides. This ensures that the pie is easy to remove once it has been set. Set aside. In a large mixing bowl, combine the melted butter and graham crumbs. Mix until it has the consistency of damp sand. Using your fingertips, press the crust mixture into the prepared tin. After pressing the graham cracker mixture into the tin, place it in the refrigerator to harden. Prepare filling while the crust is hardening.
In a medium saucepan, whisk milk, eggs, sugar, cream, and flour until smooth over medium heat. Ensure that the flour does not become lumpy once added. Bring to a simmer over low heat while whisking continuously for five to seven minutes, or until the mixture has thickened. Remove the pan from the heat and stir in the vanilla extract, salt, and toasted coconut, reserving two tablespoons of coconut for garnish. Pour the filling into the pie crust and refrigerate until firm, approximately four hours. At this point, it can be refrigerated for up to three days.