Classic Coconut Cream Pie -

In the world of desserts, few can compete with the creamy, tropical allure of a Coconut Cream Pie. This Tropical Delight Coconut Cream Pie recipe brings together the rich flavors of coconut, the crunch of a buttery graham cracker crust, and a light, airy whipped topping for a delightful treat that perfectly encapsulates the essence of summer. Whether you're hosting a summer gathering or simply looking to indulge your sweet tooth, this pie is sure to impress.

Classic Coconut Cream Pie

Indulge in the tropical flavors of summer with this delightful Tropical Delight Coconut Cream Pie. Featuring a buttery graham cracker crust, rich coconut filling, and airy whipped topping, this dessert is perfect for any occasion. Enjoy the creamy texture and the sweet, nutty essence of coconut while learning tips for the perfect crust and filling. Elevate your dessert experience with simple garnishing ideas that will impress your guests and make each bite a taste of paradise!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the coconut cream filling:

2 cups whole milk

1 cup coconut milk

¾ cup granulated sugar

⅓ cup cornstarch

½ teaspoon salt

4 large egg yolks, lightly beaten

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon vanilla extract

1 ½ cups sweetened shredded coconut

For the whipped topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted coconut flakes, for garnish

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Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until all crumbs are thoroughly coated in butter.

- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan, creating an even layer.

- Bake the crust for 8-10 minutes, or until it turns golden brown. Remove from the oven and allow to cool completely.

Make the Coconut Cream Filling:

- In a medium saucepan, whisk together the whole milk, coconut milk, granulated sugar, cornstarch, and salt until smooth and combined.

- Place the saucepan over medium heat, stirring constantly. Cook until the mixture thickens and bubbles gently, approximately 5-7 minutes.

- In a separate bowl, whisk the egg yolks until well blended. Gradually add a small amount of the hot milk mixture to the yolks while whisking continuously to temper them. Once incorporated, pour the yolk mixture back into the saucepan.

- Continue to cook for an additional 2-3 minutes, stirring steadily, until the filling thickens further. Remove the saucepan from heat, then stir in the butter, vanilla extract, and shredded coconut until well mixed.

- Pour the coconut cream filling into the cooled crust and smooth the top with a spatula. Cover the filling with a piece of plastic wrap, pressing it lightly against the surface to prevent a film from forming. Refrigerate for at least 4 hours, or until the filling is fully set.

Prepare the Whipped Topping:

- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

- Using an electric mixer on medium-high speed, beat the mixture until stiff peaks form, which will take about 4-5 minutes.

Assemble and Serve:

- Once the coconut cream filling has set, carefully remove it from the refrigerator. Spread the whipped cream topping evenly over the coconut filling.

- Generously sprinkle toasted coconut flakes over the top for garnish. Slice the pie and serve chilled for a refreshing dessert experience.

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Prep Time, Total Time, Servings: 20 minutes | 4 hours (including cooling) | 8 servings