Coconut Cream Pie for Two

A classic coconut pie made with a graham cracker crust and a coconut custard filling. Topped with whipped cream and toasted coconut. Recipe sheets can be found here: https://www.yourhomebasedmom.com/wprm_print/156830 Ingredients: Graham Cracker Crust: 2/3 cup graham cracker crumbs 1 1/2 Tbsp sugar 2 1/2 Tbsp butter, melted Pie Filling: 1/3 cup sugar 2 Tbsp cornstarch 1/8 tsp salt 1/2 cup heavy whipping cream 1 cup whole milk 1 Tbsp butter 1/4 tsp vanilla 1/2 tsp coconut extract 1/4 cup sweetened flaked coconut Pie Topping: 1/3 cup heavy whipping cream 1 tsp powdered sugar 1/4 cup toasted coconut. Directions Pie Crust: In a bowl combine graham cracker crumbs, melted butter and sugar. Stir until it resembles wet sand. Divided mixture in half and press half of it into the bottom and sides of two mini pie tin (5 inch pie tin) Preheat oven to 350 degrees F and bake pie crust for 5-6 minutes or until edges begin to turn golden brown. Allow to cool. Pie Filling: In a medium size saucepan, combine sugar, cornstarch, salt and 1/4 cup of whipping cream. Stir to combine until smooth and sugar is dissolved. Add in remaining 1/4 cup of whipping cream and milk. Whisk until smooth. Put saucepan over medium low heat and stir constantly. Allow bubbles to form around edge and then turn down to low and cook for 1-2 minutes or until it begins to thicken. Do not let it come to a full boil. Remove from heat and add butter and vanilla extract and coconut extract. Stir in coconut flakes. Pour into a bowl and cover with plastic wrap and allow to cool at room temperature. In another bowl, add 1/3 cup whipping cream and 1 tsp powdered sugar and beat until soft peaks form. Fold half of whipped cream mixture into cooled pie filling and pour into pie crust. Top with remaining whipped cream and toasted coconut flakes. To toast Coconut flakes: place coconut in a single layer on a cookie sheet and bake in a 350 degree F oven for about 5 minutes or until golden brown. Watch closely. MY FAVORITE SMALL BATCH COOKING KITCHEN TOOLS: (affiliate) 9 x 5 " glass loaf pan: https://amzn.to/3qScvyv 9 x 7 " sheet pan: https://amzn.to/31c7Ts0 Off Set Spatula: https://amzn.to/2Pw8a2X 8 x 8 glass pan: http://amzn.to/2Fw1lZd 8.5 x 6" ceramic bakeware: https://amzn.to/2TvTg2j Mini Pie Tins: https://amzn.to/3gr4EW9 Check out my THANKSGIVING FOR TWO E Book with all the recipes you need for a delicious Thanksgiving Dinner for 2-3. - https://gumroad.com/l/GcLTS Check out my Easter for Two Ebook! All your favorite Easter recipes in small batch form - perfect for 2-4 people! Find it here: https://leighannewilkes.gumroad.com/l/EasterEbook FACEBOOK: Your Homebased Mom IG: Your Homebased Mom TIKTOK: yourhomebasedmom CONTACT ME: [email protected] Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much! On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video. You can find all my recipes on my website at www.yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking