Ingredients
The following ingredients have 8 Servings
- 1 1/2 cups unsweetened coconut, toasted
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted and cooled
- 3/4 teaspoon salt
- 1 (14 oz) can unsweetened coconut milk (do not shake or stir)
- 1 (8 oz) package cream cheese, at room temperature
- 3/4 cup plus 2 tablespoons sugar
- 1 1/2 tablespoons flour
- 1 teaspoon vanilla extract
- 2 eggs plus 1 egg yolk
- 1/3 cup sour cream
- shaved coconut, for topping
Instruction
- Preheat the oven to 350ºF.
- Place 1/2 cup of the coconut in a food processor and process until it is finely ground. Add the graham cracker crumbs, butter, and 1/4 teaspoon of the salt. Pulse until the mixture is fully combined.
- Press the mixture evenly into a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then remove and let cool.
- Open the coconut milk can and reserve 1/3 cup of the coconut cream that is at the top of the coconut milk. Whisk the remaining coconut milk and cream until smooth and blended.
- Wipe out the food processor, then add the cream cheese, 3/4 cup of the sugar, the flour, vanilla and remaining 1/2 teaspoon of salt. Pulse until smooth. Add 1/2 cup of the mixed coconut milk, the eggs and the egg yolk. Pulse again until blended. Stir in the remaining 1 cup of coconut. Pour the mixture into the crust, and return to the oven. Bake until the pie is just set in the center, 35-40 minutes. Let the pie cool to room temperature.
- In a bowl, combine the reserved 1/3 cup coconut cream with the sour cream and remaining 2 tablespoons of sugar. Carefully spread the mixture on the top of the pie, then refrigerate until the pie is set, about 3 hours. Top with shaved coconut, if desired.
