Classic Coconut Cream Pie -

Creating a luscious Tropical Bliss Coconut Cream Pie starts with crafting a smooth, creamy filling that embodies the essence of coconut. The cooking process involves a few key steps that ensure a rich texture and delightful flavor.

Classic Coconut Cream Pie

Transport yourself to a tropical paradise with the Tropical Bliss Coconut Cream Pie! This luscious dessert features a creamy coconut filling nestled in a flaky crust and topped with airy whipped cream. Perfect for summer gatherings, beach parties, or simply satisfying your sweet tooth, each slice offers a delightful mix of flavors and textures. Discover how to create this unforgettable treat that captures the essence of summer and brings joy to every occasion. Embrace your inner baker and indulge in this delicious experience!

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Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

4-5 tablespoons ice water

For the Coconut Cream Filling:

1 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

2 3/4 cups whole milk

1 cup unsweetened coconut milk

4 large egg yolks, lightly beaten

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

1 1/2 cups sweetened shredded coconut (toasted)

For the Whipped Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

Toasted coconut flakes, for garnish

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Instructions

Prepare the Pie Crust:

- In a mixing bowl, combine flour and salt. Add chilled butter and mix until the texture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

- Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

- Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface into a 12-inch circle and fit it into a 9-inch pie pan. Trim and crimp the edges.

- Prick the bottom with a fork and bake for about 20 minutes, or until golden. Let it cool completely.

Make the Coconut Cream Filling:

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

- Gradually whisk in whole milk and coconut milk. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (around 5-7 minutes).

- Remove from heat and slowly whisk in the beaten egg yolks. Return to heat and cook for an additional 2 minutes.

- Remove from heat and stir in butter, vanilla extract, and toasted coconut until well combined.

- Pour the filling into the cooled pie crust, smoothing the top. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight if possible.

Prepare the Whipped Topping:

- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.

- Spread the whipped cream over the chilled coconut filling, using a spatula for a smooth finish.