Welcome to my kitchen! I'm excited to share my recipe for Capital Grille Coconut Cream Pie with you. This recipe is a delicious combination of a coconut-flavored custard filling, whipped cream, and a crunchy graham cracker crust. It's sure to be a hit with your friends and family. So let's get started! ## Ingredients * 1 (14.1-ounce) package graham crackers * 1/2 cup (1 stick) unsalted butter, melted * 1/3 cup granulated sugar ## Filling * 2 (14-ounce) cans coconut milk * 1/3 cup cornstarch * 1/2 cup granulated sugar * 1/2 cup light brown sugar, packed * 1 teaspoon salt * 1 teaspoon vanilla extract * 1 cup sweetened shredded coconut ## Whipped Cream * 2 cups heavy cream * 2 tablespoons granulated sugar * 1 teaspoon vanilla extract ## Directions ### Step 1: Prepare the Graham Cracker Crust #### h2 Preheat the oven to 350 degrees F. #### h2 In a food processor, pulse the graham crackers until they are finely ground. #### h2 In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the mixture is fully combined. #### h2 Press the mixture into 9-inch pie pan and bake for 10 minutes. Allow to cool completely before filling. ### Step 2: Prepare the Filling #### h2 In a medium saucepan, combine the coconut milk, cornstarch, granulated sugar, brown sugar, and salt. #### h2 Heat the mixture over medium heat, stirring constantly, until it starts to thicken. #### h2 Remove the mixture from the heat and stir in the vanilla extract and shredded coconut. #### h2 Pour the filling into the prepared crust and allow to cool for 1 hour. ### Step 3: Prepare the Whipped Cream #### h2 In a large bowl, combine the heavy cream, sugar, and vanilla extract. #### h2 Beat the mixture with a hand mixer on medium speed until the cream is thick and forms soft peaks. #### h2 Spread the whipped cream over the cooled pie and refrigerate for at least 2 hours before serving. Enjoy!
