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To make a great coconut cream pie, you need a few key items. Here are the main ingredients: - 1 pre-baked pie crust (store-bought or homemade) - 1 cup unsweetened coconut flakes - 1 cup whole milk - 1 cup heavy cream - ¾ cup granulated sugar - 3 large egg yolks - ¼ cup cornstarch - 2 teaspoons vanilla extract - ½ teaspoon salt - 1 tablespoon unsalted butter - 1 cup whipped cream (for topping) - Additional toasted coconut flakes for garnish

Coconut Cream Pie

Indulge in the delightful world of homemade Coconut Cream Pie with our easy recipe guide! Perfect for bakers of all skill levels, this step-by-step tutorial teaches you how to create a creamy, coconut-filled treat that will impress everyone. Discover essential tips, delicious variations, and smart storage ideas to keep your pie fresh.
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Ingredients
  

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

1 cup unsweetened coconut flakes

1 cup whole milk

1 cup heavy cream

¾ cup granulated sugar

3 large egg yolks

¼ cup cornstarch

2 teaspoons vanilla extract

½ teaspoon salt

1 tablespoon unsalted butter

1 cup whipped cream (for topping)

Additional toasted coconut flakes for garnish

Instructions
 

Prepare the Filling: In a medium saucepan, combine the milk, cream, sugar, and salt. Heat over medium heat until just simmering, stirring occasionally.

    Mix Egg Yolk and Cornstarch: In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

      Temper the Eggs: Once the milk mixture is simmering, slowly pour about half of it into the egg mixture, whisking constantly to temper the eggs.

        Combine and Thicken: Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes.

          Add Coconut and Flavor: Remove the saucepan from heat. Stir in the butter, vanilla extract, and 1 cup of the coconut flakes until everything is well combined.

            Chill the Filling: Pour the coconut cream filling into the pre-baked pie crust, smoothing the top. Cover the pie with plastic wrap, and refrigerate for at least 4 hours or until fully set.

              Serve: Before serving, top the pie with whipped cream and sprinkle toasted coconut flakes on top for an extra crunch and flavor.

                Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 8

                  - Presentation Tips: Slice the pie into wedges and serve on individual dessert plates. Garnish each slice with additional whipped cream and a sprinkle of toasted coconut for an elegant finish.