Coconut Cream Pie

 

Decadent Coconut Cream Pie: A Slice of Tropical Heaven

If you’re dreaming of a dessert that’s creamy, dreamy, and packed with tropical flavor, look no further than the classic Coconut Cream Pie. This luscious pie has been a favorite for generations—its silky coconut custard nestled in a flaky crust, topped with a cloud of whipped cream and toasted coconut flakes.

Whether you’re celebrating a special occasion or simply want to treat yourself to a slice of paradise, this pie delivers every time.

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Why You’ll Love This Coconut Cream Pie

• Rich and creamy custard infused with real coconut flavor

• Buttery, flaky crust that perfectly balances the smooth filling

• Light, fluffy whipped cream topping for a heavenly finish

• Toasted coconut garnish adds texture and enhances the tropical vibe

• Perfectly sweet—not overpowering, just indulgent enough

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Ingredients

For the crust:

• 1 1/4 cups all-purpose flour

• 1/2 cup cold unsalted butter, cubed

• 1/4 cup sugar

• 1/4 tsp salt

• 3-4 tbsp cold water

For the coconut filling:

• 1 cup whole milk

• 1 cup coconut milk

• 3/4 cup sugar

• 1/4 cup cornstarch

• 4 large egg yolks

• 1 1/2 cups sweetened shredded coconut

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

For the topping:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• Toasted shredded coconut (for garnish)

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Directions

1. Prepare the crust:
Combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until dough forms. Chill for 30 minutes, then roll out and bake blind at 375°F (190°C) for 20 minutes or until golden. Cool completely.

2. Make the coconut filling:
In a saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually add milk and coconut milk, whisking constantly. Cook over medium heat, stirring until thickened and bubbling. Remove from heat, stir in butter, vanilla, and shredded coconut. Pour into the cooled crust.

3. Chill:
Cover with plastic wrap (pressing it directly on the surface to prevent a skin) and refrigerate for at least 4 hours, preferably overnight.

4. Whip the topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled pie.

5. Garnish and serve:
Sprinkle toasted coconut on top for a beautiful, crunchy finish.

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Tips for the Perfect Coconut Cream Pie

• Use fresh coconut milk for the best flavor.

• Toast the shredded coconut on a baking sheet at 350°F (175°C) for 5-7 minutes, stirring often to prevent burning.

• For a twist, add a layer of chocolate ganache or sliced bananas before adding the custard.

• Make sure the pie is fully chilled before topping with whipped cream for the cleanest slices.

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Final Thoughts

Coconut Cream Pie is more than just a dessert—it’s a celebration of creamy textures and tropical flavors that transport you to a sunny beach with every bite. It’s elegant enough for special occasions yet comforting enough for any day you want to feel a little indulgent.

Give this recipe a try, and prepare to impress your family and friends with a slice of pure coconut bliss.