My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes!
Pre-heat your oven to 350°F (180°C) then scatter the shredded coconut onto a baking tray. Place in the oven to toast for 5-7 minutes. When golden brown, remove from the oven.
Remove the coconut from the oven and set aside to cool while making the crust.
Butter and line a 9-inch pie tin with 2 layers of cling wrap allowing some extra cling to hang off the sides. This will ensure you can easily lift out the pie once set. Set aside.
Prepare the Graham cracker crust by mixing the melted butter with the graham crumbs in a large bowl. Mix until you've reached the texture of wet sand.
Transfer the crust mixture into the prepared tin and press down using your fingertips. Once the Graham mixture has been pressed into the tin, place in the fridge to set. While the crust is setting prepare the filling.
In a medium saucepan over medium heat, whisk the milk, cream, eggs, sugar, and flour until smooth. You want to make sure your flour doesn't get lumpy once added.
Bring to a simmer over low heat, whisking constantly for 5-7 minutes until thickened. Remove the pan from the heat and stir in the salt, vanilla extract and the toasted coconut (reserving 2 tablespoons to coconut to garnish the pie)
Pour the filling into the pie shell and chill until firm, about 4 hours. It can be stored in the fridge at this stage for up to 3 days.
Top the pie with whipped cream and the reserved coconut. Enjoy!
Gluten-free? If you are gluten free you can substitute the flour for 2 tablespoons of corn starch.