Coconut Cream Pie from The Food Charlatan

Welcome to the world of indulgent desserts, where flavor meets creativity, and every bite is a celebration. Today, we're diving into the delightful realm of the Tropical Bliss Coconut Cream Pie—a luscious dessert that captures the essence of a sun-kissed tropical paradise. This pie is more than just a sweet treat; it's a sensory experience that marries rich creaminess with the vibrant flavors of coconut, making it an ideal centerpiece for both special occasions and everyday indulgences.

Coconut Cream Pie from The Food Charlatan

Indulge in the sun-kissed flavors of the Tropical Bliss Coconut Cream Pie! This delectable dessert features a crunchy graham cracker crust, a rich coconut cream filling, and a fluffy whipped topping adorned with toasted coconut flakes. Perfect for any occasion, from summer barbecues to holiday celebrations, this recipe is a must-try. Dive into a delicious tropical experience today! #CoconutCreamPie #TropicalDessert #BakingBliss #SweetTreats #DessertRecipe

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Ingredients

For the Pie Crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup sugar

½ cup unsalted butter, melted

For the Coconut Cream Filling:

1 cup canned coconut milk

1 cup whole milk

¾ cup sugar

⅓ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 teaspoon coconut extract

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted coconut flakes for garnish (optional)

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Instructions

Make the Pie Crust:

- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter until evenly mixed. Press this mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Allow it to cool completely.

Prepare the Coconut Cream Filling:

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

- Bring the mixture to a simmer, whisking constantly until it thickens, about 5-7 minutes.

- In a separate bowl, whisk the egg yolks. Once the milk mixture is thick, take a ladle-full of the hot mixture and slowly whisk it into the egg yolks to temper them.

- Then whisk the tempered egg yolks back into the saucepan. Continue to cook for another 2-3 minutes until the mixture thickens further.

- Remove from heat and stir in butter, vanilla extract, and coconut extract until smooth.

Assemble the Pie:

- Pour the coconut cream filling into the cooled pie crust, smoothing it into an even layer. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set, preferably overnight.

Make the Whipped Topping:

- In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on high until medium peaks form.

Serve:

- Once the pie is set, spread or dollop the whipped cream over the top of the pie. Sprinkle toasted coconut flakes on top for garnish if desired. Slice and enjoy this creamy, tropical delight!

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