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Delve into a sweet escape with our Tropical Bliss Coconut Cream Pie, a dessert that embodies the essence of sun-kissed beaches and tropical vibes. This creamy, luscious pie combines the rich flavors of coconut milk and shredded coconut with a buttery graham cracker crust, topped off with a light and fluffy whipped cream. Imagine sitting on a warm, sandy beach, the gentle sounds of waves lapping at the shore, and a slice of this delightful pie in hand, transporting you to paradise with each bite.

Coconut Cream Pie with Toasted Flakes

Escape to a tropical paradise with our Tropical Bliss Coconut Cream Pie! This luscious dessert features a creamy coconut filling made with coconut and whole milk, resting on a buttery graham cracker crust. Topped with fluffy whipped cream and toasted coconut flakes, every slice delivers a delightful crunch and smooth taste that transports you to sun-kissed beaches. Perfect for gatherings or a personal treat, follow our step-by-step guide to create this unforgettable dessert. Enjoy the flavors of the tropics today!
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Ingredients
  

For the Pie Crust:

1 ½ cups graham cracker crumbs

⅓ cup sugar

½ cup unsalted butter, melted

For the Coconut Cream Filling:

1 (14 oz) can coconut milk

1 cup whole milk

¾ cup granulated sugar

¼ cup cornstarch

½ teaspoon salt

3 large egg yolks, lightly beaten

1 teaspoon pure vanilla extract

1 teaspoon coconut extract (optional)

1 cup sweetened shredded coconut

For the Whipped Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For Toasted Coconut Flakes:

1 cup sweetened or unsweetened coconut flakes

1 tablespoon sugar (optional, for sweetness)

Instructions
 

Prepare the Pie Crust:

    - Preheat the oven to 350°F (175°C).

      - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated.

        - Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until the crust is golden. 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. Cook until the mixture thickens, stirring constantly (about 5-7 minutes).

              - Remove from heat. Gradually whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Then, whisk the egg yolks back into the saucepan. Return to low heat and cook for an additional 2-3 minutes, stirring constantly.

                - Stir in vanilla extract, coconut extract (if using), and shredded coconut. Pour the filling into the cooled pie crust. Smooth the top with a spatula, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.

                  Prepare the Whipped Topping:

                    - In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer on medium-high speed until stiff peaks form (about 3-5 minutes). Keep refrigerated until ready to use.

                      Toast the Coconut Flakes:

                        - While the pie sets, spread coconut flakes on a baking sheet. Bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden and fragrant. Keep a close eye to prevent burning. Allow to cool.

                          Assemble the Pie:

                            - Once the pie is set, remove from the fridge. Spread the whipped topping evenly over the filling. Top generously with toasted coconut flakes.

                              Serve:

                                - Slice and serve chilled, garnished with additional toasted coconut if desired. Enjoy the tropical taste of your homemade Coconut Cream Pie!

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