Ingredients
Equipment
Method
- Spread shredded coconut in a single layer on a dry baking sheet. Toast in a preheated oven at 350°F (175°C) for 3-5 minutes, or in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant. Watch closely as it can burn quickly. Set aside to cool.1/2 cup unsweetened shredded coconut
- Have your 9-inch graham cracker crust ready. If making your own, prepare and press it into the pie plate. No pre-baking is typically required for this type of cream pie.graham cracker crust
- In a medium saucepan (off the heat), whisk together 1 cup of the granulated sugar, the cornstarch, and the salt. Ensure there are no lumps.1 1/2 cups granulated sugar, 1/2 cup cornstarch, 1/4 teaspoon salt
- In a separate medium bowl, whisk the 4 egg yolks until they are smooth and slightly lightened.4 large egg yolks
- Gradually whisk the milk into the dry ingredients in the saucepan until smooth. Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture begins to thicken. This usually takes about 8-10 minutes. Avoid boiling.3 cups milk, 1 1/2 cups granulated sugar, 1/2 cup cornstarch, 1/4 teaspoon salt
- Once the milk mixture has thickened slightly, begin to temper the egg yolks. While continuously whisking the hot milk mixture, slowly drizzle about 1 cup of the hot liquid into the bowl with the egg yolks. This gradually raises the temperature of the yolks without cooking them.4 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, stirring constantly, until the pudding thickens considerably and coats the back of a spoon. This should take another 5-7 minutes. Do not let it boil.4 large egg yolks
- Remove the saucepan from the heat. Stir in the pieces of unsalted butter and the vanilla extract until the butter is completely melted and incorporated, creating a smooth, glossy filling.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Gently fold in most of the toasted shredded coconut, reserving a little for garnish if desired.1/2 cup unsweetened shredded coconut
- Pour the warm coconut cream filling into the prepared graham cracker crust. Spread it evenly.graham cracker crust
- Cover the surface of the pie directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until the pie is completely set and chilled.
- In a medium bowl, gently toss the sliced fresh strawberries with the remaining 1/2 cup of granulated sugar and the ¼ cup of powdered sugar. Let them macerate for about 15-30 minutes to release their juices and create a syrupy topping.2 cups fresh strawberries, 1 1/2 cups granulated sugar, 1/4 cup powdered sugar
- If you’re adding a whipped cream topping, in a chilled bowl, whip the heavy cream until soft peaks form.1/4 cup heavy cream
- Once the pie is set, carefully remove the plastic wrap. Spoon the macerated strawberries and their juices over the chilled pie. If desired, top with dollops of whipped cream and the reserved toasted coconut. Slice and serve immediately.Whipped cream, Extra toasted coconut
Notes
Store leftovers in the refrigerator, loosely covered, for up to 3-4 days. Not recommended for freezing.