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Coconut cream pie is a dessert that evokes images of sun-soaked beaches, tropical getaways, and warm family gatherings. Its creamy filling, combined with the crunch of a crisp pie crust and the delicate sweetness of toasted coconut, makes it a treat that is both comforting and indulgent. This Irresistible Easy Coconut Cream Pie recipe captures the essence of those tropical flavors, transforming them into a deliciously satisfying dessert that is simple to prepare and sure to delight your guests. Whether you’re celebrating a special occasion or simply looking for a sweet treat to enjoy at home, this coconut cream pie is the perfect addition to any dessert table.

Irresistible Easy Coconut Cream Pie

Indulge in the tropical delight of our Irresistible Easy Coconut Cream Pie! This creamy, dreamy dessert combines a flaky crust with a luscious coconut filling, topped with airy whipped cream and toasted coconut for the perfect finishing touch. Perfect for any occasion, this easy recipe captures the essence of warm family gatherings and sun-soaked beaches. Enjoy a taste of paradise with every slice! #CoconutCreamPie #DessertRecipe #BakingJoy #TropicalTreat #PieLovers
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Ingredients
  

1 pre-baked 9-inch pie crust

1 cup sweetened shredded coconut, toasted

1 cup heavy whipping cream

1 cup coconut milk

¾ cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

¼ teaspoon salt

3 large egg yolks

2 tablespoons unsalted butter

Whipped cream (for topping)

Additional toasted coconut (for garnish)

Instructions
 

Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut in an even layer on a baking sheet. Bake for about 5-7 minutes, stirring occasionally, until the coconut is golden brown. Remove from the oven and set aside to cool.

    Make the Cream Filling: In a medium saucepan over medium heat, whisk together the coconut milk, sugar, cornstarch, salt, and 1/2 cup of the heavy cream until well combined. Cook, stirring constantly, until the mixture begins to thicken and simmer, about 5-7 minutes.

      Whisk in Egg Yolks: In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks, stirring constantly (this tempers the eggs). Then pour the egg yolk mixture back into the saucepan. Continue to cook, stirring constantly, for another 2-3 minutes until thickened.

        Add Vanilla and Butter: Remove the pan from the heat. Stir in the vanilla extract, butter, and toasted coconut until fully combined. Let the mixture cool slightly.

          Whip the Cream: In a mixing bowl, beat the remaining heavy cream until stiff peaks form. Gently fold half of the whipped cream into the coconut mixture until combined. Then, fold in the rest of the whipped cream carefully to keep it light and airy.

            Assemble the Pie: Pour the coconut filling into the pre-baked pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until fully chilled and set.

              Serve: Once chilled, remove from the refrigerator. Top with additional whipped cream and a sprinkle of toasted coconut for garnish. Slice, serve, and enjoy the creamy, coconut goodness!

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