Ingredients and Weight:
- 1 (9-inch) graham cracker crust
- 2 (13.5 ounce) cans coconut milk
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a medium saucepan, combine the coconut milk, granulated sugar, cornstarch, and salt.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 1 minute, or until thickened.
- Remove from heat and stir in the shredded coconut and vanilla extract.
- Pour the filling into the graham cracker crust and refrigerate for at least 4 hours before serving.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 50 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and sweet
- Coconutty flavor
- No-bake dessert
- Perfect for summer gatherings
User Comments:
- "This pie was so easy to make and it turned out delicious! The coconut flavor was perfect and the crust was crispy." - Sarah
- "I made this pie for a party and it was a huge hit! Everyone loved it." - Jessica
- "This is my new favorite pie! It's so creamy and satisfying." - Jennifer
Special Precautions and Tips:
- If the filling is too thick, whisk in a splash of coconut milk until it reaches the desired consistency.
- To make the pie ahead of time, cover it with plastic wrap and refrigerate for up to 3 days.
- Serve the pie chilled for the best flavor.
