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Coconut cream pie is not just a dessert; it's a slice of paradise that transports you to sun-soaked beaches with every bite. This classic treat evokes feelings of nostalgia and indulgence, making it a cherished favorite among dessert lovers. The combination of a rich, creamy coconut filling nestled in a perfectly baked crust creates a harmonious blend of flavors and textures that is hard to resist. Whether you’re hosting a special occasion, celebrating a family gathering, or simply indulging a sweet craving, this easy coconut cream pie recipe is sure to impress.

Irresistible Easy Coconut Cream Pie

Indulge in a slice of paradise with this irresistible coconut cream pie recipe! This classic dessert boasts a rich, creamy filling and a perfectly baked crust, making it a must-try for any occasion. With simple ingredients and straightforward steps, anyone can create a delectable treat that will impress family and friends. Ready to elevate your dessert game? Discover the secrets to mastering this delightful pie and enjoy the bliss of homemade goodness! #CoconutCreamPie #DessertRecipe #BakingJoy #SweetTreats #PieLovers #HomemadeDesserts #CoconutFlavors
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Ingredients
  

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

1 cup sweetened shredded coconut

1 cup whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

1 teaspoon vanilla extract

1 tablespoon unsalted butter

Whipped cream (for topping)

Toasted coconut flakes (for garnish, optional)

Instructions
 

Prepare the Coconut Base: In a medium saucepan, combine the whole milk, heavy cream, sugar, cornstarch, and salt. Whisk the mixture until smooth and there are no lumps.

    Heat the Mixture: Place the saucepan over medium heat. Continuously whisk the mixture while it heats to prevent lumps, and cook it until it starts to thicken and just begins to boil (about 5-7 minutes).

      Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Gradually add about 1 cup of the hot cream mixture to the egg yolks while continuously whisking to temper them. This prevents curdling. Once mixed, pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.

        Cook Until Thick: Continue to cook over medium heat, whisking constantly, until the mixture is thick and glossy (approximately 2-3 more minutes). Remove it from the heat.

          Add Flavorings: Stir in the vanilla extract, butter, and shredded coconut. Mix well to combine, ensuring the butter is melted and everything is evenly incorporated.

            Fill the Crust: Pour the coconut mixture into the pre-baked pie crust, smooth the top with a spatula. Cover the pie with plastic wrap and press it against the surface of the filling to prevent a skin from forming.

              Chill: Refrigerate the pie for at least 4 hours, or until set. This allows the flavors to meld and the pie to firm up.

                Serve: Once set, slice the pie and top each slice with a generous dollop of whipped cream. For an extra touch, sprinkle toasted coconut flakes on top.

                  Enjoy: Dig in and relish the rich, creamy flavor of your irresistible coconut cream pie!

                    Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 8