Coconut Cream Pie with Toasted Flakes

If you're yearning for a dessert that captures the essence of sun-kissed beaches and balmy breezes, look no further than the Tropical Delight Coconut Cream Pie. This delectable treat is not only a feast for the eyes but also a symphony of tropical flavors, featuring the rich and creamy texture of coconut that has made it a beloved choice for dessert lovers. Whether you're hosting a summer gathering, celebrating a holiday, or simply seeking a refreshing end to your meal, this pie is sure to impress.

Coconut Cream Pie with Toasted Flakes

If you're dreaming of a dessert that embodies the tropical essence of sun-soaked beaches, the Tropical Delight Coconut Cream Pie is a must-try. With a creamy coconut filling nestled in a crunchy graham cracker crust, each bite is a taste of paradise. Perfect for summer gatherings, holidays, or simply to treat yourself, this pie's combination of rich flavors and delightful textures is sure to impress everyone. Dive into this easy recipe and transport yourself to the tropics!

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Ingredients

For the Pie Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Coconut Cream Filling:

1 can (13.5 oz) coconut milk

1 cup whole milk

¾ cup granulated sugar

⅓ cup cornstarch

¼ teaspoon salt

4 large egg yolks

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

2 tablespoons unsalted butter

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 cup shredded sweetened coconut

½ cup toasted coconut flakes (for garnish)

Instructions

Prepare the Pie Crust:

- Preheat the oven to 350°F (175°C).

- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

- Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly.

- Bake in the preheated oven for 8-10 minutes until golden brown. Remove from the oven and let it cool completely.

Make the Coconut Cream Filling:

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

- Continue to whisk occasionally until the mixture begins to thicken, about 5-7 minutes.

- Once thick, take a cup of the hot mixture and gradually whisk it into the egg yolks to temper them (this prevents the yolks from curdling).

- Pour the tempered egg yolk mixture back into the saucepan, stirring constantly until it thickens further, about 2-3 minutes.

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

- Pour the filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap directly on the filling to prevent a skin from forming, and refrigerate for at least 4 hours or until set.

Prepare the Topping:

- In a large mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

- Spread the whipped cream over the chilled coconut cream filling evenly.

Toast the Coconut Flakes:

- In a small skillet over medium heat, add the shredded sweetened coconut. Stir frequently until golden brown and toasted, about 5-7 minutes. Watch closely to prevent burning.

- Remove from heat and let cool.

Assemble the Pie:

- Just before serving, sprinkle the toasted coconut flakes on top of the whipped cream for added texture and flavor.

- Slice, serve, and enjoy your tropical delight!

Prep Time: 25 minutes | Total Time: 4 hours 35 minutes | Servings: 8