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To make a creamy coconut cream pie, gather these ingredients: - 1 pre-baked 9-inch pie crust (store-bought or homemade) - 1 cup coconut milk - 1 cup whole milk - 1 cup shredded sweetened coconut (divided) - 3/4 cup granulated sugar - 1/3 cup cornstarch - 1/4 teaspoon salt - 3 large egg yolks - 2 tablespoons unsalted butter - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Toasted coconut flakes for garnish Each part of this recipe plays a key role. The pie crust gives a nice crunch. The milks and egg yolks create a rich filling. The sugar adds sweetness, while the cornstarch thickens the mix. Coconut brings a tropical flavor, and the whipped cream on top adds a light touch. This pie serves eight. Each serving has about: - Calories: 400 - Total Fat: 28g - Saturated Fat: 18g - Cholesterol: 100mg - Sodium: 150mg - Total Carbohydrates: 37g - Dietary Fiber: 2g - Sugars: 23g - Protein: 4g These values can change based on the specific brands of ingredients you use. You can swap some ingredients if needed: - Use almond milk or oat milk for a dairy-free option. - For a gluten-free crust, use a gluten-free pie crust mix. - Replace sugar with your favorite sweetener, like honey or agave. - If you want a vegan version, use cornstarch and coconut cream instead of egg yolks and whole milk. These swaps keep the pie tasty while meeting your dietary needs. Be creative and enjoy making it your own! To make the filling, start by mixing coconut milk, whole milk, and half of the shredded coconut in a medium saucepan. Heat this mixture over medium heat. Stir it often until it's warm, but don’t let it boil. In a separate bowl, combine sugar, cornstarch, and salt. This mix helps thicken the filling. Next, whisk the egg yolks in another bowl until smooth. Slowly add the warm milk mixture to the yolks while whisking. This step is important to avoid cooking the eggs too fast. After mixing, pour everything back into the saucepan. Cook it over medium heat, stirring all the time, until it thickens. It should take about 5 to 7 minutes. You will know it's ready when it coats the back of a spoon. Once thick, remove the pan from the heat. Stir in butter and vanilla extract until they melt and blend well. Add the remaining shredded coconut to the filling and mix it in. Now, pour this creamy mixture into your pre-baked pie crust. Smooth it out evenly. Cover the pie with plastic wrap to keep it fresh. Place it in the fridge for at least 4 hours. This wait helps the pie set up properly. It needs to chill until firm. When you're ready to serve, grab a bowl and add heavy cream and powdered sugar. Beat these together until you see stiff peaks form. This means the cream is ready. You can either spread or pipe this whipped cream over the chilled pie. Finally, sprinkle toasted coconut flakes on top for a nice crunch and added flavor. This simple topping makes your pie look and taste even better. For the complete recipe, refer to the Full Recipe section. To get the best pie, you want a smooth filling. Cook the mixture slowly. Stir it often to avoid lumps. The filling thickens as it cooks. It should coat the back of a spoon well. If it seems too runny, let it cook a bit longer. Patience is key here! Whipping cream adds great texture. Start with cold cream for best results. Use a chilled bowl and beaters. This helps the cream whip faster. Beat on medium speed until it starts to thicken. Then, add powdered sugar for sweetness. Continue until you see stiff peaks. This means it is ready to top your pie! A soggy crust can ruin your pie. To avoid this, bake your crust first. Use pie weights to keep it flat while baking. This prevents it from puffing up. Let the crust cool completely before filling it. You can also brush the crust with egg wash. This helps seal it and keep it crispy. Follow these tricks for a perfect pie every time! {{image_2}} You can make a vegan coconut cream pie that tastes great! Replace the dairy milk with coconut milk or almond milk. Use cornstarch to help thicken the filling. Instead of eggs, use a mix of ground flaxseed and water. This mix binds well and gives a nice texture. For cream, use coconut cream or whipped coconut topping. This will keep the pie rich and creamy. If you need a gluten-free pie, choose a gluten-free pie crust. You can find these at stores or make one at home using gluten-free flour. The filling is naturally gluten-free with cornstarch. Just make sure all your ingredients are labeled gluten-free. This way, everyone can enjoy the pie! Want to make your coconut cream pie more fun? Add tropical flavors! Pineapple and mango go great with coconut. You can mix in some crushed pineapple with the filling. For mango, blend it into a puree and swirl it into the filling. This adds a bright taste and color. You can also top the pie with fresh fruit for a pop of color and flavor. For the full recipe, check out the Tropical Paradise Coconut Cream Pie! It’s simple and delicious, perfect for any occasion. To keep your coconut cream pie fresh, store it in the fridge. Place it in an airtight container or cover it with plastic wrap. This helps prevent the pie from drying out. Make sure the pie is fully chilled before storing. It’s best to eat it within a few days for the best taste. Coconut cream pie lasts about 3 to 4 days in the fridge. After that, the filling may lose its creamy texture. Always check for any signs of spoilage before eating. If it looks or smells strange, it's best to toss it. You can freeze coconut cream pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. This extra layer helps prevent freezer burn. When ready to eat, thaw the pie in the fridge overnight. Avoid refreezing once it’s thawed. For best results, enjoy it soon after thawing. For a full recipe, check out the Tropical Paradise Coconut Cream Pie. Yes, you can use canned coconut milk. It adds rich coconut flavor. Choose full-fat coconut milk for best results. This swap makes your pie creamy and delicious. Canned coconut milk is easy to find. Just ensure you shake the can well before using. You can make this pie without eggs by using cornstarch. Cornstarch acts as a thickener. Mix 1/3 cup of cornstarch with 1 cup of coconut milk instead of the egg yolks. Heat it gently to thicken, stirring often. This method keeps your pie creamy and smooth. Coconut cream is thicker and richer than coconut milk. It has less water and more fat. Coconut cream is great for desserts, while coconut milk is lighter. Use coconut cream for a creamier pie filling. They both come from the same coconut but differ in texture and use. This blog post covers how to make a delicious coconut cream pie from start to finish. You learned about each ingredient, how to whip up a rich filling, and tips for perfect results. You can also explore fun variations like vegan options and tropical twists. Remember to store your pie well for the best taste. This recipe is simple and allows for creativity. Enjoy making this tasty treat for yourself or loved ones!

- Coconut Cream Pie

Indulge in the tropical delight of a creamy coconut cream pie that's easy to whip up and full of flavor! This delectable recipe walks you through simple steps to achieve the perfect filling, tips for a flaky crust, and creative variations to suit every palate. Whether you're baking for family or a special occasion, this pie is sure to impress. Click through to explore this easy and delicious recipe and bring tropical bliss to your dessert table!
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Ingredients
  

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

1 cup coconut milk

1 cup whole milk

1 cup shredded sweetened coconut (divided)

3/4 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

Toasted coconut flakes for garnish

Instructions
 

In a medium saucepan over medium heat, combine the coconut milk, whole milk, and 1/2 cup of shredded coconut. Stir occasionally until warmed through, but do not let it boil.

    In a separate bowl, whisk together the sugar, cornstarch, and salt to combine.

      In another bowl, whisk the egg yolks until smooth. Gradually add the warm milk mixture to the egg yolks, whisking continuously to temper the eggs.

        Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes) and it coats the back of a spoon.

          Remove the saucepan from the heat and stir in the butter and vanilla extract until melted and smooth.

            Add the remaining 1/2 cup of shredded coconut to the filling and mix well. Pour the coconut cream mixture into the pre-baked pie crust, smoothing it out evenly.

              Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.

                When ready to serve, beat the heavy cream and powdered sugar in a bowl until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.

                  Garnish with toasted coconut flakes on top for added crunch and flavor.

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