## Killer Creamy Coconut Pie – A Dessert to Die for!
Indulge in the tropical sweetness of Killer Creamy Coconut Pie that promises a creamy, dreamy and perfectly sweet dessert that you can hardly resist. Built to stun your taste buds, each bite will transport you to an island paradise. Let’s sail away on this exotic voyage.
Preparation Time: 20 minutes
Baking Time: 25 minutes
Total Time: 45 minutes
Yield: 8 slices
## Why You Should Make This Recipe
The Killer Creamy Coconut Pie is not just your everyday dessert. It takes you on a vacation to the tropics with its flavorful delight that’s packed with layers of yummy graham crust, sumptuous coconut filling, and a magnificent whipped cream topping. The pie is so creamy and rich, each slice can literally make you feel love at first bite!
## How to Make Killer Creamy Coconut Pie
Dive into the recipe and you’ll realize – this is a super easy dessert to whip up!
## Ingredients
– For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/3 cup sugar
– 1/2 cup unsalted butter, melted
– For the Filling:
– 1 can (14 oz) sweetened condensed milk
– 1 cup unsweetened coconut milk
– 3 egg yolks
– 1/4 cup cornstarch
– 1 tsp vanilla extract
– 1 1/2 cups shredded coconut, toasted
– For the Topping:
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1/2 tsp vanilla extract
– Toasted coconut flakes for garnish
## Directions
1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press this mixture into a 9-inch pie dish, bake for 10 minutes and let it cool.
3. In a saucepan on medium heat, whisk together sweetened condensed milk, coconut milk, egg yolks, and cornstarch until the mixture thickens for about 8-10 minutes. Remove from the heat and stir in the vanilla extract and toasted coconut.
4. Pour this coconut filling into the prepared crust, smoothen the top with a spatula and bake for another 15 minutes until set. Allow it to cool completely on a wire rack.
5. Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until they form stiff peaks.
6. Spread this whipped cream over the cooled pie and garnish with toasted coconut flakes. For best results, refrigerate for at least an hour before serving.
## How to Serve Killer Creamy Coconut Pie
Dust a little more toasted coconut on top just before serving. A delightful idea is to pair a slice of this creamy pie with a cup of hot coffee or a tropical beverage for a wonderful dessert experience.
## How to Store Killer Creamy Coconut Pie
Cover the pie with cling wrap and refrigerate it. This homemade coconut cream pie stays fresh for up to 3 days.
## Tips to Make Killer Creamy Coconut Pie
Making the Killer Creamy Coconut Pie is straightforward, but a few tips will help take it to the next level:
– Toast the shredded coconut before adding it to the filling. It intensifies the coconut flavor.
– For a denser, creamier texture, allow the pie to refrigerate for a few hours before you slice it.
– To avoid a runny filling, make sure to cook it until it’s thickened.
## Variations
You can add sliced almonds to the crust for an added crunch. A drizzle of chocolate sauce can elevate the experience.
## Minimum Three FAQs
**Q: Can this pie be made ahead of time?**
A: Yes! You can make it up to two days in advance.
**Q: Can I use sweetened coconut flakes instead of unsweetened?**
A: Of course! But remember, sweetened coconut is sweeter and may alter the taste.
**Q: Can I freeze the pie?**
A: This pie can be frozen, but it’s best served fresh. If you want to freeze it, wrap it tightly with cling film, then aluminium foil.
Enjoy the toothsome, island-like freshness in every bite of the Killer Creamy Coconut Pie!