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🥥 Heavenly Coconut Cream Pie 🥧

🥥 Heavenly Coconut Cream Pie 🥧

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Absolutely! Here’s a warm and inviting article for your 🥥 Heavenly Coconut Cream Pie 🥧 recipe:

🥥 Heavenly Coconut Cream Pie 🥧 – A Dreamy Slice of Tropical Bliss

If you’re looking for a dessert that’s creamy, dreamy, and packed with a touch of tropical magic, this Heavenly Coconut Cream Pie is everything you could want — and more. Light, luscious, and loaded with coconut flavor, it’s a pie that feels both nostalgic and refreshingly new.

Whether you’re making it for a holiday table, Sunday dinner, or just to satisfy a sweet craving, this pie delivers pure joy in every bite.

Why It’s Called “Heavenly”

This isn’t your average pie. One slice and you’ll understand why it earned its name. With a buttery, flaky crust, a smooth and silky coconut custard, and a generous topping of whipped cream and toasted coconut — it’s light, indulgent, and perfectly balanced.

It’s the kind of dessert that makes people pause, close their eyes, and say, “Wow.”

Ingredients You’ll Need:

For the crust:

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

For the coconut filling:

  • 1 cup sweetened shredded coconut
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional, but amazing)

For the topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • Toasted shredded coconut, for garnish

How to Make It:

  1. Toast the coconut: In a dry pan over medium heat, toast 1/2 cup shredded coconut until golden. Set aside to cool.
  2. Make the filling: In a saucepan, whisk together sugar, cornstarch, salt, and milk. Cook over medium heat, stirring constantly, until thickened. Whisk in egg yolks slowly, then continue to cook until smooth and thick.
  3. Add the butter and flavoring: Remove from heat and stir in butter, vanilla, and coconut extract. Fold in the remaining 1/2 cup of untoasted shredded coconut.
  4. Assemble the pie: Pour the custard into the cooled pie shell. Smooth the top and let it cool slightly, then refrigerate for at least 4 hours (or overnight).
  5. Top it off: Whip the cream with powdered sugar and vanilla until soft peaks form. Spread over the chilled filling and sprinkle with toasted coconut.