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When you think of summer desserts, nothing quite captures the essence of the tropics like a Tropical Bliss Coconut Cream Pie. This delightful treat is a harmonious blend of rich, creamy textures and vibrant flavors that transport your taste buds straight to a sun-kissed beach. With its luscious coconut filling nestled inside a perfectly crafted crust, this pie is not just a dessert; it’s a celebration of summer in every bite.

Classic Coconut Cream Pie

Dive into a slice of paradise with Tropical Bliss Coconut Cream Pie, the ultimate summer dessert that captures the essence of the tropics. This delightful pie features a creamy coconut filling nestled in a sweet graham cracker crust, topped with airy whipped cream and toasted coconut for texture. Perfect for gatherings or casual evenings, it’s a treat that will impress guests and brighten any occasion. Indulge in this tropical journey that’s as flavorful as it is fun to make!
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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:

2 cups whole milk

1 cup coconut milk (full-fat for creaminess)

¾ cup granulated sugar

⅓ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 ½ cups shredded sweetened coconut

For the Whipped Topping:

1 ½ cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

Garnish:

Toasted coconut flakes

Fresh mint leaves (optional)

Instructions
 

Prepare the Pie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes until set and lightly golden. Allow to cool completely on a wire rack.

    Make the Coconut Cream Filling: In a medium saucepan, whisk together the milk, coconut milk, sugar, cornstarch, and salt over medium heat. Cook, stirring constantly, until the mixture thickens and starts bubbling (about 8-10 minutes).

      Combine with Egg Yolks: In a separate bowl, whisk the egg yolks gently. Slowly add about a cup of the hot milk mixture to temper the yolks. Then whisk the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook for another 2-3 minutes until thick, stirring continuously.

        Finish the Filling: Remove from heat and stir in the butter, vanilla extract, and shredded coconut. Mix well to combine. Pour the filling into the cooled pie crust. Smooth the top with a spatula and let it cool to room temperature. Once cool, cover and refrigerate for at least 4 hours or until set.

          Make the Whipped Topping: In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form (about 3-4 minutes).

            Assemble the Pie: Once the filling is fully set, spread the whipped topping evenly over the cream filling.

              Garnish and Serve: Sprinkle toasted coconut flakes on top and optionally add fresh mint leaves for a pop of color. Slice and serve chilled!

                Prep Time, Total Time, Servings: 30 mins | 4 hrs (including cooling) | 8 servings