Toasted Coconut Cream Pie is a luscious dessert featuring a creamy coconut filling, topped with whipped cream and toasted coconut flakes. This pie is a delightful treat for coconut lovers and perfect for any occasion!

Ingredients

For the Pie Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsweetened shredded coconut
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Coconut Cream Filling:

• 1 cup unsweetened coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut (toasted)

For the Topping:

• 1 cup heavy cream (for whipping)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes (for garnish)

Timing

Making the Toasted Coconut Cream Pie takes about 30 minutes for preparation and 4 hours for chilling.

Instructions

Step 1: Prepare the Pie Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix until well combined.
3. Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
4. Bake: Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let cool completely.

Step 2: Make the Coconut Cream Filling

1. Combine Ingredients: In a medium saucepan, whisk together the coconut milk, heavy cream, granulated sugar, cornstarch, and salt.
2. Heat Mixture: Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (about 5-7 minutes).
3. Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to temper them.
4. Combine and Cook: Pour the tempered egg yolks back into the saucepan with the coconut mixture. Continue to cook for another 2-3 minutes, stirring constantly until thick.
5. Add Flavorings: Remove from heat and stir in the vanilla extract, coconut extract, and toasted shredded coconut.

Step 3: Assemble the Pie

1. Fill the Crust: Pour the coconut cream filling into the cooled pie crust, smoothing the top with a spatula.
2. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.

Step 4: Prepare the Topping

1. Whip Cream: In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
2. Top the Pie: Spread or pipe the whipped cream over the chilled coconut filling.
3. Garnish: Sprinkle the toasted coconut flakes on top for garnish.

Step 5: Serve

1. Slice and Serve: Slice the pie and serve chilled. Enjoy the creamy, coconut goodness!

Nutritional Information

Here’s a quick overview of the nutritional content of the Toasted Coconut Cream Pie (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	350
Protein	3g
Fat	25g
Carbohydrates	30g
Fiber	2g
Sugar	15g

Tips for Customization

• Coconut Variations: Use different types of coconut, such as coconut cream or coconut milk, for varying flavors and textures.
• Flavor Enhancements: Add a splash of rum extract for a tropical twist.
• Serving Suggestions: Pair with fresh fruit like pineapple or mango for a refreshing contrast.

Conclusion

Toasted Coconut Cream Pie is a rich and creamy dessert that is sure to delight coconut lovers. With its buttery crust, luscious filling, and fluffy whipped topping, this pie is perfect for any celebration or a sweet treat at home. Enjoy this delightful recipe!