Coconut Cream Pie from The Food Charlatan

Welcome to the vibrant world of tropical desserts, where flavors are as bright and inviting as the sun-soaked beaches that inspire them. Today, we invite you to indulge in a slice of paradise with our ultimate Coconut Cream Pie recipe. This delightful dessert combines a buttery graham cracker crust, a rich and creamy coconut filling, and a luscious whipped cream topping, creating a perfect blend of textures and flavors that will transport you straight to a tropical oasis.

Coconut Cream Pie from The Food Charlatan

Treat yourself to a slice of paradise with our ultimate Coconut Cream Pie recipe! This tropical delight features a buttery graham cracker crust filled with a rich coconut cream and crowned with fluffy whipped cream. Perfect for gatherings or simply satisfying your sweet tooth, this dessert transports you straight to summer bliss. Follow our step-by-step guide and impress your friends and family with your baking skills! #CoconutCreamPie #TropicalDesserts #BakingRecipes #SweetTreats #HomemadeDelight

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

⅓ cup granulated sugar

A pinch of salt

For the filling:

1 cup canned coconut milk

1 cup whole milk

¾ cup granulated sugar

½ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

For the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted coconut flakes (for garnish)

Instructions

Prepare the crust:

- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, sugar, and a pinch of salt. Mix until well combined.

- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10-12 minutes until golden and fragrant. Set aside to cool.

Make the filling:

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

- As the mixture heats, whisk in the egg yolks one at a time, making sure to incorporate each yolk fully. Continue cooking and whisking until the mixture thickens and starts to bubble (about 5-7 minutes).

- Remove from heat and stir in the butter, vanilla extract, and sweetened shredded coconut. Mix until fully combined and smooth.

Combine and cool:

- Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Allow the pie to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours, or overnight if possible, to set the filling.

Prepare the topping:

- In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

- Spread the whipped cream topping over the chilled pie and garnish with toasted coconut flakes for an extra touch of flavor and texture.

Serve:

- Slice and enjoy your tropical delight! This pie pairs wonderfully with a fresh fruit garnish, like mango or pineapple, for an extra burst of flavor.

Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 8 slices