Cooking Instructions
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Step 1
First, make the crust. Preheat the oven to 350 degrees F (180 degrees C) and spray a 9 inch pie pan really well with cooking spray.
Step 2
Then combine the
Graham Cracker Crumbs (170 g)
,
Butter (180 g)
,
Granulated Sugar (35 g)
,
Spiced Rum (2 mL)
and
Ground Cinnamon (1 g)
together in a bowl and stir them together really well to resemble wet sand.
Step 3
Press the mixture into the pie pan firmly to form a solid, even crust. Bake it for 15-20 minutes to let it completely bake through and set. It will become gorgeously golden.
Step 4
While it bakes, spread the
Unsweetened Shredded Coconut (100 g)
out onto a lined sheet tray and toast it in the oven with the crust on another shelf. It should take 5-7 minutes for it to toast perfectly. Let the crust and coconut cool completely once they are done.
Step 5
While they cool, make the coconut cream. Combine the
Half and Half (720 mL)
,
Eggs (2)
,
Granulated Sugar (150 g)
,
All-Purpose Flour (60 g)
,
Coconut Extract (2 mL)
and
Salt (1 pinch)
together in a medium sauce pan.
Step 6
Whisk it all together thoroughly, then heat it on the stove over low heat. Stir it constantly while it warms up, then slowly increase the heat to medium low after 3-4 minutes.
Step 7
Once it starts to bubble and thicken, keep stirring it constantly to let it cook for a couple of minutes. Then take it off of the heat and stir in 3/4 cup of the toasted shredded coconut. Reserve the rest of the coconut to top the pie.
Step 8
Spread the coconut cream evenly in the cooled graham cracker crust and chill the pie for at least 4 hours. Then top it with a generous layer of
Whipped Cream (to taste)
and sprinkle the remaining toasted coconut on the very top. Serve and enjoy!
