Coconut Cream Pie

Here’s a classic, bakery-style Coconut Cream Pie recipe — silky, rich, and topped with fluffy whipped cream and toasted coconut:

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Coconut Cream Pie

Ingredients

For the Pie Crust:

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

For the Coconut Cream Filling:

• 1 cup whole milk

• 1 cup canned coconut milk (unsweetened)

• ¾ cup granulated sugar

• ¼ cup cornstarch

• ¼ teaspoon salt

• 4 large egg yolks

• 1 tablespoon butter

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut

For the Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• ¼ cup toasted shredded coconut (for garnish)

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Instructions

1. Bake the Crust

• Preheat oven to 400°F (200°C).

• If using unbaked pie dough, line it with parchment paper and fill with pie weights or dried beans.

• Bake for 12–15 minutes, remove weights, and bake another 5–7 minutes until golden brown.

• Cool completely.

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2. Make the Coconut Cream Filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.

2. Add milk and coconut milk, whisking until smooth.

3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).

4. In a separate bowl, whisk egg yolks. Gradually add a small amount (about ½ cup) of the hot milk mixture to the yolks, whisking constantly to temper them.

5. Pour the yolk mixture back into the saucepan. Cook for another 2 minutes, stirring constantly, until thick and creamy.

6. Remove from heat. Stir in butter, vanilla, and shredded coconut.

7. Pour the filling into the cooled pie crust. Smooth the top.

8. Cover with plastic wrap (pressing it directly on the filling surface to prevent a skin) and refrigerate for at least 4 hours or until set.

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3. Prepare the Whipped Cream

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Spread or pipe the whipped cream over the chilled pie.

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4. Garnish

• Sprinkle toasted shredded coconut evenly over the top.

• To toast coconut: place on a baking sheet and bake at 325°F (165°C) for 5–7 minutes, stirring halfway through, until golden brown.

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Tips

• Use full-fat coconut milk for the richest flavor.

• Make the pie a day ahead — it holds beautifully in the fridge.

• Add a touch of almond extract (¼ teaspoon) for a bakery-style flavor boost.

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Would you like me to include a no-bake version of this Coconut Cream Pie (perfect for summer or when you don’t want to use the oven)?