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As the sun shines brighter and the days grow longer, there's nothing quite like indulging in a dessert that captures the essence of summer. Tropical flavors have a unique ability to transport us to sun-soaked beaches and swaying palm trees, evoking feelings of warmth and relaxation with each delicious bite. Among these delightful treats, the Tropical Coconut Cream Pie Delight stands out as a perennial favorite, celebrated for its creamy texture and refreshing taste.

Coconut Cream Pie from The Food Charlatan

Indulge in the sweetness of summer with the Tropical Coconut Cream Pie Delight! This creamy dessert features a buttery graham cracker crust, a luscious coconut filling, and a cloud of whipped cream on top, making it a perfect treat for barbecues and family gatherings. Easy to make and incredibly delicious, this pie captures the essence of tropical flavors. Bring a slice of paradise to your table today! #CoconutCreamPie #SummerDesserts #EasyPieRecipe #TropicalFlavors #BakingJoy
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the coconut filling:

1 cup whole milk

1 cup coconut milk

¾ cup granulated sugar

⅓ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 cup sweetened shredded coconut, toasted

For the whipped cream topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted coconut, for garnish

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.

    Make the coconut filling: In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture starts to thicken and bubbles gently.

      Add egg yolks: In a small bowl, whisk the egg yolks. Gradually pour a small amount of the hot milk mixture into the egg yolks (to temper them), whisking continuously. Then pour the yolk mixture back into the saucepan. Continue cooking for another minute, stirring constantly until the mixture thickens.

        Finish the filling: Remove from heat and stir in the butter, vanilla extract, and toasted shredded coconut. Mix well until smooth. Allow the filling to cool for about 10 minutes before pouring it into the cooled pie crust.

          Chill the pie: Cover the pie with plastic wrap (pressing it directly onto the filling to prevent a skin from forming) and refrigerate for at least 4 hours, or until it’s set.

            Prepare the whipped cream: In a large bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla, then continue beating until soft peaks form.

              Top the pie: Once the pie is set, remove it from the fridge. Spread the whipped cream evenly over the top, and sprinkle with toasted coconut for garnish.

                Serve: Slice and serve chilled. Enjoy your delicious tropical coconut cream pie!

                  Prep Time: 25 minutes | Total Time: 4 hours 35 minutes | Servings: 8