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Tropical Bliss Coconut Cream Pie is more than just a dessert; it’s a delectable escape to sun-kissed beaches and swaying palm trees. This delightful treat encapsulates the essence of tropical flavors, making it a cherished favorite among dessert lovers. With its creamy coconut filling, flaky crust, and light whipped topping, each slice of this pie is a celebration of taste and texture that transports you to a tropical paradise with every bite.

Classic Coconut Cream Pie

Escape to paradise with our Tropical Bliss Coconut Cream Pie! This delicious dessert features a flaky crust, a creamy coconut filling, and a light whipped topping for a perfect balance of texture and flavor. Ideal for bakers of all skill levels, this recipe is straightforward and rewarding. Whether for a festive gathering or a cozy family dinner, each slice is sure to impress and create delightful memories at your table. Embrace the taste of tropics today!
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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, stirring well to distribute.

      - Add the chilled, cubed butter to the flour mixture and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

        - Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together. You may need 4 to 5 tablespoons.

          - Shape the dough into a disk, tightly wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.

            - Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it into a 9-inch pie pan. Trim any excess dough and crimp the edges for decorative flair.

              - Using a fork, prick the bottom of the crust to prevent bubbling during baking. Place in the preheated oven and bake for about 20 minutes, or until the crust is golden brown. Remove and let it cool completely.

                Make the Coconut Cream Filling:

                  - In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.

                    - Gradually whisk in the whole milk and coconut milk until smooth. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and bubbles gently, about 5-7 minutes.

                      - Remove the saucepan from the heat and slowly whisk in the beaten egg yolks, incorporating them fully. Return to the heat, cooking for an additional 2 minutes while stirring.

                        - Take the saucepan off the heat once more and stir in the butter, vanilla extract, and toasted coconut until the filling is fully combined and creamy.

                          - Carefully pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. To avoid a skin forming, press a piece of plastic wrap directly against the surface of the filling. Chill in the refrigerator for at least 4 hours, preferably overnight.

                            Prepare the Whipped Topping:

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

                                - Once the coconut filling is fully chilled, use a spatula to evenly spread the whipped cream topping over the filling for a smooth and fluffy finish.

                                  Garnish and Serve:

                                    - Sprinkle additional toasted coconut flakes generously on top of the whipped cream for added crunch and flavor.

                                      - Slice your stunning Coconut Cream Pie into serving pieces and enjoy chilled.

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                                          Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8-10

                                            Presentation Tips: Serve slices on individual dessert plates garnished with a sprig of mint for a pop of color and freshness. A drizzle of chocolate sauce can also enhance the visual appeal. Enjoy!