Killer Creamy Coconut Pie

Introduction:
Indulge your sweet tooth with this heavenly Killer Creamy Coconut Pie, a dessert that’s sure to leave you craving for more. With its rich and velvety coconut filling, flaky crust, and luscious whipped cream topping, this pie is an irresistible treat that will delight coconut lovers and dessert enthusiasts alike. Perfect for any occasion, from family gatherings to special celebrations, this pie is bound to become a favorite in your dessert repertoire.

Ingredients for the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Ingredients for the Coconut Filling:

• 1 cup sweetened shredded coconut, plus extra for garnish
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

Ingredients for the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom and up the sides of the prepared pie dish to form the crust.
4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
5. In a medium saucepan, combine the whole milk, heavy cream, sugar, cornstarch, egg yolks, and salt. Whisk until smooth.
6. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 8-10 minutes.
7. Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and butter until the butter is melted and the coconut is evenly distributed.
8. Pour the coconut filling into the cooled graham cracker crust, spreading it out evenly with a spatula.
9. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until set.
10. Before serving, prepare the whipped cream topping. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
11. Spread the whipped cream over the chilled coconut pie, swirling it decoratively with a spatula.
12. Sprinkle additional shredded coconut over the top of the whipped cream for garnish.
13. Slice and serve the Killer Creamy Coconut Pie chilled, and enjoy every heavenly bite!

Tips for Success:

• Make sure to cool the crust completely before adding the coconut filling to prevent the filling from becoming soggy.
• For an extra coconut flavor boost, toast the shredded coconut before adding it to the filling.
• Be patient when cooking the coconut filling on the stovetop, as it needs to thicken properly to set the pie.
• To achieve perfectly whipped cream, make sure that the heavy cream, mixing bowl, and beaters are well chilled before whipping.
• Store any leftovers covered in the refrigerator for up to 3 days.

Conclusion:
Killer Creamy Coconut Pie is the ultimate dessert indulgence, combining the tropical flavor of coconut with the richness of a creamy filling and a buttery graham cracker crust. Whether served as the grand finale to a dinner party or as a sweet treat for yourself, this pie is guaranteed to impress with its irresistible taste and creamy texture. Dive into a slice and experience pure coconut bliss!

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