While you can use store bought whipped cream you d need an 8 oz container i really recommend you check out my homemade whipped cream recipe instead.
Coconut cream pie graham cracker crust recipes.
Add half of the toasted coconut 1 3 cup to the food processor.
Coconut extract graham cracker crust low fat milk unsweetened shredded coconut and 3 more mini coconut cream pie obsessive cooking disorder whipped cream graham cracker crust sugar almond extract cornstarch and 10 more.
I love this macadamia nut infused crust but if you re looking for something more classic you can use my standard pie crust recipe or my graham cracker crust instead.
This recipe calls for unsweetened shredded coconut which is different than what you usually find in the baking aisle sweetened shredded coconut.
Preheat the oven to 350 degrees f.
Crust may be tightly wrapped in plastic and frozen up to one month.
Reserve the other 1 3 cup of toasted coconut for garnishing the pie.
Based on my recent instagram poll about 70 of you had never heard of graham cracker cream pie.
Press mixture evenly across 9 inch pie plate.
Bake crust until crisp about 7 minutes.
In a medium bowl combine the graham cracker crumbs brown sugar and melted butter.
Break up the graham crackers and place them in a food processor.
Preheat to 350 degrees.
Combine crumbs butter coconut coconut extract and salt in bowl stirring until crumbs are moistened.
From a graham cracker and toasted coconut crust to a creamy coconut filling and a rum spiked whipped cream topping this pie is classic timeless and sensational.
Let cool completely before filling.
Brush a 9 inch pie plate with butter to grease.