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Coconut cream pie is a cherished dessert that holds a special place in the hearts of many dessert lovers. Its combination of rich, creamy filling and light, flaky crust creates a perfect balance that is both satisfying and refreshing. Among the myriad variations of this classic treat, the Tropical Bliss Coconut Cream Pie stands out with its vibrant flavors that transport you straight to a sun-soaked beach. Imagine the silky coconut filling complemented by the crunch of a perfectly baked crust, all topped with a cloud of whipped cream and a sprinkle of toasted coconut flakes. This pie is not just a dessert; it’s an experience that brings the essence of tropical islands right to your table.

Coconut Cream Pie with Toasted Flakes

Escape to a tropical paradise with this incredible Tropical Bliss Coconut Cream Pie recipe! Featuring a luscious coconut filling, a buttery graham cracker crust, and a fluffy whipped topping, this dessert promises to delight your taste buds. With fresh, quality ingredients that enhance its rich flavors, each slice is a mini getaway to sunny beaches. Perfect for any occasion, create this indulgent treat and share a sweet slice of bliss with your loved ones!
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Ingredients
  

For the Pie Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated 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 extra sweetness)

Instructions
 

Prepare the Pie Crust:

    - Begin by preheating your oven to 350°F (175°C).

      - In a medium mixing bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until all the crumbs are thoroughly coated and resemble wet sand.

        - Firmly press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust in the preheated oven for about 10 minutes or until it turns golden brown. Once baked, remove from the oven and let it cool completely on a wire rack.

          Make the Coconut Cream Filling:

            - In a medium saucepan, combine coconut milk, whole milk, granulated sugar, cornstarch, and salt. Place the saucepan over medium heat and whisk continuously until the mixture begins to thicken, which should take about 5-7 minutes.

              - Once thickened, remove the saucepan from the heat. To prevent curdling, gradually whisk a small amount of the hot mixture into the beaten egg yolks. After this step, whisk the tempered egg yolks back into the saucepan. Return the pan to low heat and cook for an additional 2-3 minutes while stirring constantly.

                - Remove from heat and stir in the vanilla extract, coconut extract (if using), and shredded coconut. Pour the creamy filling into the cooled pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set properly.

                  Prepare the Whipped Topping:

                    - In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, beat on medium-high speed until stiff peaks form, which will take about 3-5 minutes. Keep the whipped topping refrigerated until you are ready to use it.

                      Toast the Coconut Flakes:

                        - While your pie sets in the refrigerator, take the coconut flakes and spread them evenly on a baking sheet. Toast them in the oven at 350°F (175°C) for about 5-7 minutes, stirring halfway through to ensure even browning. Watch them closely to prevent burning. Once they are golden and fragrant, remove from the oven and let them cool.

                          Assemble the Pie:

                            - After the pie has set, remove it from the refrigerator. Gently spread the whipped topping evenly across the creamy coconut filling. Generously scatter the toasted coconut flakes on top for added texture and flavor.

                              Serve:

                                - Slice the pie into 8 pieces and serve chilled. For a decorative touch, you can garnish with additional toasted coconut flakes if desired. Enjoy the heavenly tropical flavors of your homemade Coconut Cream Pie!

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