SPOILER ALERT: This pie is award winning! It might sound complicated, but as Ty says, “If you take your time and do it in steps it‘s easier than it sounds.” Here’s what you’ll need:
GRAHAM CRACKER CRUST
1 packet GRAHAM CRACKERS
or 1 1/4 cup GRAHAM CRACKER CRUMBS
1/3 cup WHITE SUGAR
1/2 tsp CINNAMON
7 tbsp BUTTER, melted
Preheat the oven to 350.
Put the graham crackers in a ziplock bag and crush them. (Skip this step if you are using pre-made crumbs)
In a large mixing bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until there are no large lumps. Press the mixture into a 9″ pie tin.
Bake for 10 minutes, and let cool.
While the crust is cooling, you can move on to the LEMON CHEESECAKE layer:
1 8-oz package CREAM CHEESE
1 8-oz can CONDENSED MILK
1/3 cup FRESH-SQUEEZED LEMON JUICE
In a large mixing bowl combine the cream cheese and condensed milk until smooth. Mix in the lemon juice.
Pour the mixture into the pie tin and refrigerate until it is set, about 3 hours.
While you are waiting for that layer to set, you can start making the BLUEBERRY COMPOTE:
1 pint BLUEBERRIES
1 cup SUGAR
a splash of water
Heat a pan on medium-high heat. Add blueberries, sugar, and a splash of water and sautée until the blueberries breakdown and form a sauce. Set aside and let cool.
When the lemon layer is set and the blueberries are cool, spread the blueberry mixture over the top and set aside.
Then add the TOASTED COCONUT WHIPPED CREAM.
2 14-oz cans COCONUT CREAM, chilled*
1 1/2 cups POWDERED SUGAR
1/2 tsp VANILLA EXTRACT
TOASTED COCONUT to taste
In a cold mixing bowl* combing coconut cream, powdered sugar, and vanilla extract with a hand mixer. Blend until fluffy.
Top the pie with whipped cream and sprinkle with toasted coconut.
*The whipped cream will stiffen up more easily if the coconut cream is chilled in the refrigerator for 1 day prior. Refrigerating the mixing bowl in advance will also make a difference.