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Slice of coconut cream pie topped with whipped cream and toasted coconut flakes on a white plate, accompanied by a blue napkin and silver fork, showcasing a delicious tropical dessert.

Coconut Cream Pie

Discover the secrets to crafting the perfect Coconut Cream Pie with our comprehensive recipe guide. This post covers every step, from preparing a flawless pie crust to achieving the smoothest coconut filling. Learn essential tips to avoid common baking mistakes and explore exciting variations, such as adding a chocolate layer or using a gluten-free crust. Perfect for any occasion, our Coconut Cream Pie will transport your taste buds to a tropical paradise. Dive into our blog at Satisfy Your Cravings and turn your kitchen into the ultimate dessert destination!
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Course Dessert
Servings 10
Calories 332 kcal

Ingredients
  

  • 1 9-inch pie crust, pre-baked and cooled
  • 1 Cup Sweetened shredded coconut
  • 1 Cup Whole milk
  • 1 Cup Coconut milk
  • 2 Eggs, beaten
  • 3/4 Cup Granulated sugar
  • 1/2 Cup All-purpose flour
  • 1/4 Tsp Salt
  • 1 Tsp Vanilla extract
  • Whipped cream, for topping

Instructions
 

  • Prep the Pie Shell:
    Start by pre-baking your pie crust according to the package instructions until golden and set aside to cool.
  • Toast the Coconut:
    In a dry skillet, toast half of the shredded coconut over medium heat until golden brown. Stir frequently to avoid burning. This will be used for garnishing the pie, adding a delightful crunch and toasted flavor.
  • Make the Filling:
    In a medium saucepan, combine the whole milk, coconut milk, and granulated sugar. Cook over medium heat, stirring constantly until the mixture is warm and the sugar has dissolved.
  • Thicken the Filling:
    In a small bowl, mix the flour and salt. Temper the beaten eggs by slowly whisking in a cup of the warm milk mixture, then pour the egg mixture back into the saucepan. Stir constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  • Add Flavor:
    Remove from heat and stir in the vanilla extract and the remaining shredded coconut. Pour the filling into the cooled pie crust and smooth the top with a spatula.
  • Chill:
    Refrigerate the pie for at least 4 hours, or until set.
  • Garnish and Serve:
    Before serving, top the pie with whipped cream and sprinkle with the toasted coconut for a beautiful contrast.
Keyword Best Coconut Cream Pie, Coconut Cream Pie Recipe, Dairy-Free Coconut Cream Pie, Easy Coconut Pie, Gluten-Free Coconut Pie