Coconut Cream Pie

Coconut Cream Pie

Coconut Cream Pie is a timeless classic that brings warmth and nostalgia to any table. With its flaky, buttery crust, silky coconut custard filling, and a snowy topping of toasted coconut, it’s a dessert that speaks of comfort and tropical delight all at once. Whether you’re making it for a family holiday, a weekend treat, or just because you love coconut, this pie is guaranteed to leave a lasting impression. Creamy, dreamy, and incredibly satisfying — every slice is a little escape.

Ingredients:

For the Crust:

• 1 9-inch pie crust (homemade or store-bought)

• Pie weights or dry beans for blind baking

For the Coconut Cream Filling:

• 2/3 cup granulated sugar

• 1/4 cup cornstarch

• 1/2 teaspoon salt

• 2 1/2 cups whole milk

• 4 large egg yolks

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• 1 1/2 cups sweetened shredded coconut

• 1 tablespoon unsalted butter

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon coconut extract (optional, for extra flavor)

For the Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• 1/2 cup sweetened shredded coconut, toasted

Instructions:

1. Bake the Crust:
   Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove weights and bake another 10 minutes until golden. Cool completely.

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2. Make the Filling:
   In a saucepan over medium heat, whisk together sugar, cornstarch, and salt. Slowly add milk, whisking constantly. Cook until the mixture thickens and starts to bubble.

3. Temper the Egg Yolks:
   In a separate bowl, lightly beat the egg yolks. Slowly whisk in a small amount of the hot milk mixture to temper the yolks. Then pour the yolks back into the saucepan, stirring constantly.

4. Finish the Custard:
   Continue cooking for 2–3 more minutes until thickened. Remove from heat. Stir in butter, vanilla extract, coconut extract (if using), and shredded coconut. Mix until smooth.

5. Fill the Crust:
   Pour the hot coconut filling into the cooled pie crust. Smooth the top with a spatula and let cool slightly before refrigerating.

6. Chill:
   Cover with plastic wrap (pressing gently onto the surface to prevent skin formation) and refrigerate for at least 4 hours or until fully set.

7. Toast the Coconut:
   In a dry skillet over medium-low heat, toast shredded coconut until golden and fragrant, stirring constantly. Let cool.

8. Whip the Cream:
   In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.

9. Assemble:
   Top the chilled pie with whipped cream and sprinkle with toasted coconut just before serving.

This Coconut Cream Pie is more than just dessert — it’s a moment of pure indulgence. The rich, velvety filling and crisp crust pair perfectly with the light whipped topping and the crunch of toasted coconut. Every forkful is a celebration of flavor and texture.

Whether you serve it chilled at a summer gathering or during the holidays as a crowd-pleasing centerpiece, this pie will become one of your most requested recipes.

Enjoy every creamy, coconut-kissed bite! 🥥💛

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