Irresistible Easy Coconut Cream Pie

In the realm of desserts, few treats evoke the same sense of nostalgia and comfort as a classic coconut cream pie. This Irresistible Easy Coconut Cream Pie recipe combines creamy textures with the delightful sweetness of coconut, creating a dessert that is both satisfying and indulgent. Whether you're looking to impress your guests at a gathering or simply treat yourself to a homemade delight, this recipe is designed to be approachable and enjoyable for bakers of all levels. In this article, we will walk through the ingredients and steps needed to create this exquisite dessert, as well as explore the history of coconut cream pie and its variations.

Indulge in the nostalgia of a classic with this Irresistible Easy Coconut Cream Pie recipe. Combining a creamy coconut filling with a flaky crust and topped with whipped cream, this dessert is a delight for bakers of any level. Discover the history and variations of this beloved American treat while learning how to create the perfect balance of flavors and textures. A must-try for any coconut lover! #CoconutCreamPie #DessertRecipes #Baking #HomemadeGoodness #SweetTreats #PieLovers

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Ingredients

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

1 cup sweetened shredded coconut

1 cup heavy cream

1 cup whole milk

½ cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Whipped cream, for topping

Additional shredded coconut, toasted, for garnish (optional)

Instructions

Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.

Prepare the Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the heavy cream and whole milk until smooth.

Cook the Filling: Place the saucepan over medium heat and cook while whisking constantly until the mixture thickens and comes to a gentle boil (about 5-7 minutes).

Incorporate Egg Yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them, then pour the egg yolk mixture back into the saucepan.

Finish the Filling: Continue to cook for an additional 2-3 minutes, stirring constantly. Remove from heat and stir in the butter, vanilla extract, and half of the toasted coconut until well combined.

Assemble the Pie: Pour the coconut cream filling into the pre-baked pie crust, spreading it evenly. Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.

Serve: Once set, remove the pie from the refrigerator. Top generously with whipped cream and sprinkle with the remaining toasted coconut for garnish. Slice and serve chilled.

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