Creamy Coconut Cream Pie

Satisfy your sweet tooth with this easy and delightful Creamy Coconut Cream Pie recipe! Made with basic ingredients, this luscious dessert is perfect for impressing family and friends. Discover how to achieve a rich, creamy filling and explore fun variations to personalize your pie. Ready to dive into this tropical treat? Click through for the full recipe and tips, and let the baking adventure begin!

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Ingredients

1 ½ cups sweetened shredded coconut

1 cup heavy cream

1 cup coconut milk

¾ cup granulated sugar

1/3 cup cornstarch

½ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 premade 9-inch pie crust (graham cracker or traditional)

Whipped cream (for topping)

Toasted coconut flakes (for garnish)

Instructions

Toast the Coconut: Preheat oven to 350°F (175°C). Spread 1 cup of shredded coconut in an even layer on a baking sheet. Toast in the oven for about 5-7 minutes, or until golden brown, stirring halfway through. Remove from the oven and set aside.

Mix the Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add in the coconut milk while whisking to create a smooth mixture.

Heat the Mixture: Place the saucepan over medium heat and cook, stirring constantly until the mixture begins to thicken and bubble, about 5-7 minutes.

Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the hot coconut mixture into the egg yolks while whisking continuously to temper the eggs. Then, pour the egg yolk mixture back into the saucepan.

Thicken the Filling: Continue cooking on medium heat for about 2-3 minutes, stirring constantly, until the filling thickens. Remove from heat and add the butter and vanilla extract, stirring until well combined.

Incorporate Coconut: Fold in the toasted coconut (reserve a small amount for garnish) into the thick filling mixture.

Fill the Pie Crust: Pour the coconut filling into the premade pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Serve: Once chilled, top with a generous layer of whipped cream and sprinkle with the reserved toasted coconut flakes.

Prep Time: 25 minutes | Total Time: 4 hours 30 minutes | Servings: 8

- Presentation Tips: Slice and serve each piece on a dessert plate, adding an extra dollop of whipped cream on top with a sprinkle of toasted coconut for visual appeal. Garnish with a small mint leaf for a fresh touch. Enjoy!