Coconut Cream Cheese Pie

Coconut Cream Cheese Pie

crust:

  • 1 sleeve graham crackers, finely crushed
  • 1 tablespoon granulated sugar
  • 1 teaspoon coarse salt
  • 6 tablespoons unsalted butter, melted

filling:

  • 16 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 1 can (14 ounces) unsweetened, full fat coconut milk, divided
  • 1 envelope unflavored gelatin
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut

garnish:

  • fresh fruit, berries, toasted coconut, whipped cream, etc...


Preheat the oven to 325.  In a bowl, combine the crushed graham crackers, sugar and salt.  Drizzle with the melted butter and toss with a fork until moistened.  Press firmly against the bottom and up the sides of a deep-dish pie pan.  Bake for 10 minutes, then set on a wire rack to cool completely.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and butter for 3-4 minutes at medium speed, until smooth.  Beat in the powdered sugar.  Beat in the coconut milk, reserving 1/4 cup.

In a microwaveable bowl, combine 1/4 cup coconut milk with the gelatin.  Microwave for 30-45 seconds, watching carefully to be sure it doesn't boil over, to dissolve the gelatin.  Beat the gelatin mixture and the coconut extract into the filling.  Stir in the shredded coconut.

Spread filling into the cooled crust, and refrigerate until set and firm enough to cut into slices, about 3-4 hours, or overnight.

Garnish as desired with fruit, berries, sweet whipped cream or toasted coconut.


Yields 8-10 slices.


Recipe from Curly Girl Kitchen

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