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Imagine a dessert that embodies the essence of a tropical getaway in every bite—Coconut Dream Cream Pie is precisely that. This delightful dessert is a sumptuous blend of creamy coconut custard, fluffy whipped cream, and a crisp pie crust, all harmoniously layered together to create an unforgettable treat. Its luscious texture and rich coconut flavor make it an irresistible choice for any gathering, from summer barbecues to holiday feasts.

Coconut Cream Pie from The Food Charlatan

Dive into a tropical paradise with Coconut Dream Cream Pie! This luscious dessert features creamy coconut custard, fluffy whipped cream, and a crisp pie crust, making it perfect for any occasion. Learn how to toast coconut, create a rich custard, and master the art of whipped cream for a show-stopping treat that’s sure to impress. Discover the joy of baking and elevate your dessert game with this irresistible pie! #CoconutDreamPie #Dessert #Baking #Recipe #PieLovers #TropicalFlavors
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Ingredients
  

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

1 cup sweetened shredded coconut

1 cup heavy whipping cream

3/4 cup granulated sugar

1/4 cup cornstarch

1/8 teaspoon salt

2 cups whole milk

4 large egg yolks

1 teaspoon vanilla extract

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

1/2 cup toasted coconut (for garnish)

Whipped cream (for topping)

Instructions
 

Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast for about 5-7 minutes, or until golden brown. Stir halfway through to prevent burning. Set aside to cool.

    Make the Coconut Custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the whole milk, stirring constantly until well combined.

      Heat the Mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly until it thickens and begins to bubble (about 6-8 minutes).

        Add Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the egg yolks while continually whisking. This tempers the eggs to prevent them from scrambling.

          Combine and Cook: Pour the egg mixture back into the saucepan with the remaining milk mixture and continue to cook for another 2-3 minutes until thickened. Remove from heat and stir in the vanilla and (if using) coconut extract.

            Add Coconut: Fold in 1 cup of the toasted coconut into the custard mixture, reserving the other 1/2 cup for garnish.

              Cool the Mixture: Pour the coconut custard into the pre-baked pie crust, smoothing the top with a spatula. Place a piece of plastic wrap directly on top of the custard (to prevent a skin from forming) and refrigerate for at least 4 hours or until set.

                Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream until soft peaks form. Sweeten with a bit of sugar, if desired.

                  Assemble the Pie: Once the pie is set and chilled, remove it from the refrigerator. Top with whipped cream and sprinkle the remaining toasted coconut over the whipped cream.

                    Serve: Slice and serve this delightful Coconut Cream Pie chilled, savoring each creamy, coconut-filled bite!

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