2 graham cracker cups

°1/2 cup unsalted butter, melted


1 quart thick cream

half a cup granulated sugar

1 tablespoon cornstarch

1 tablespoon salt

1 coconut milk can (13.5 ounces)

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded coconut


In a mixing dish, combine the crunchy graham crackers and melted butter to make the crust. Mix until the crumbs are evenly coated in butter.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate with the back of a spoon. Refrigerate while you prepare the filling.

In a medium saucepan over medium heat, combine heavy cream, sugar, cornstarch, and salt to make the filling. Whisk the mixture until the sugar melts and it becomes smooth.

Continue to whisk in the coconut milk and vanilla essence until the liquid thickens, about 5-7 minutes.

Take the pot off the heat and add the grated coconut.

Pour the batter into the prepared crust and level the top with a spatula.

Refrigerate the pie for at least 4 hours.

Serve cold and enjoy!