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To make a perfect creamy coconut cream pie, you need these main ingredients:

Creamy Coconut Cream Pie

Indulge your sweet tooth with this creamy coconut cream pie that’s as delightful as it is simple! Perfect for any occasion, this recipe walks you through creating a buttery graham cracker crust and a rich coconut filling. Plus, discover delicious variations and toppings to customize your dessert. Click through to explore the full recipe and elevate your baking game with this crowd-pleasing treat!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

1/3 cup granulated sugar

½ cup unsalted butter, melted

1 can (13.5 oz) coconut milk

1 cup heavy cream

1/2 cup granulated sugar (for the filling)

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

1 teaspoon vanilla extract

1 cup whipped cream (for topping)

Extra shredded coconut for garnish

Instructions
 

Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, shredded coconut, 1/3 cup sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, or until golden brown. Let cool completely.

    Make the Coconut Filling: In a medium saucepan, whisk together coconut milk, heavy cream, 1/2 cup sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly until the mixture thickens and bubbles—about 8-10 minutes.

      Incorporate Egg Yolks: In a separate bowl, beat the egg yolks. Once the coconut mixture is thickened, temper the yolks by gradually adding a small amount of the hot coconut mixture into the eggs while whisking rapidly. Once combined, pour the egg mixture back into the saucepan.

        Final Cooking: Continue to cook on low heat for another 2-3 minutes, stirring constantly until very thick. Remove from heat and stir in the vanilla extract.

          Assemble the Pie: Pour the coconut filling into the cooled graham cracker crust. Smooth out the top with a spatula, then cover with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully chilled and set.

            Add Toppings: Once set, top the pie with whipped cream, and sprinkle extra shredded coconut over the top for garnish.

              Serve: Slice and serve chilled.

                Prep Time, Total Time, Servings: 20 min | 4 hours | 8 servings

                  - Presentation Tips: Serve slices on dessert plates, garnished with a sprinkle of toasted coconut and fresh mint leaves for a touch of color.