Coconut Bliss Cream Pie

Description

Experience the delectable taste of the tropics with this Coconut Bliss Cream Pie. A harmony of rich coconut and smooth cream enveloped in a flaky, baked pie shell, this dessert is not only a feast for the palate but also a visually appealing treat perfect for any occasion. Featuring a luscious filling of coconut and vanilla topped with airy whipped cream and toasted coconut flakes, each bite transports you to a coconut paradise.

Ingredients

– 1 cup sweetened flaked coconut
– 3 cups half-and-half
– 2 eggs, beaten
– 3/4 cup white sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 (9 inch) pie shell, baked
– 1 cup frozen whipped topping, thawed

Step-by-Step Directions

Step 1: Toast the Coconut

Preheat your oven to 350 degrees F (175 degrees C). Spread the flaked coconut on a baking sheet and toast in the oven, stirring occasionally, until golden brown, about 5 minutes.

Step 2: Prepare the Filling

In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well and bring the mixture to a boil over low heat, stirring constantly to prevent scorching.

Step 3: Add Coconut and Vanilla

Once the filling has thickened, remove the saucepan from heat. Stir in 3/4 cup of the toasted coconut along with the vanilla extract, mixing well.

Step 4: Fill the Pie Shell

Pour the coconut filling into the baked pie shell. Ensure it spreads evenly and smooth the top with a spatula.

Step 5: Chill the Pie

Refrigerate the pie until the filling is firm, about 4 hours, to allow the flavors to meld beautifully.

Step 6: Garnish and Serve

Just before serving, spread the thawed whipped topping over the pie. Sprinkle the reserved toasted coconut on top for a delightful crunch.

Servings & Preparation Time

– Servings: 8-10 slices
– Preparation Time: Approximately 15 minutes
– Cooking Time: 5 minutes
– Chilling Time: 4 hours

Tips for Storage & Reheating

– Storage: Keep the pie refrigerated, covered with plastic wrap or in an airtight container, to maintain freshness. It will stay good for up to 3 days.
– Reheating: This pie is best enjoyed cold and does not require reheating. However, if the pie has been frozen, allow it to thaw in the refrigerator before serving.

Conclusion

The Coconut Bliss Cream Pie is a splendid dessert that combines simplicity with exotic flavors. Whether you’re celebrating a special occasion or just enjoying a quiet evening at home, this pie promises to be a crowd-pleaser. With its creamy texture and tropical flair, it stands out as a modern twist on traditional coconut pies. So, whip up this delightful treat and let your taste buds revel in the joy of coconut bliss!

Coconut Bliss Cream Pie

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• Author: Dulcia
• Total Time: 18 minute
• Yield: 8-10 slices 1x

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Description

Experience the delectable taste of the tropics with this Coconut Bliss Cream Pie. A harmony of rich coconut and smooth cream enveloped in a flaky, baked pie shell, this dessert is not only a feast for the palate but also a visually appealing treat perfect for any occasion. Featuring a luscious filling of coconut and vanilla topped with airy whipped cream and toasted coconut flakes, each bite transports you to a coconut paradise.

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Ingredients

Scale 1x2x3x

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

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Instructions

1. Toast the Coconut: Preheat your oven to 350 degrees F (175 degrees C). Spread the flaked coconut on a baking sheet and toast in the oven, stirring occasionally, until golden brown, about 5 minutes.
2. Prepare the Filling: In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well and bring the mixture to a boil over low heat, stirring constantly to prevent scorching.
3. Add Coconut and Vanilla: Once the filling has thickened, remove the saucepan from heat. Stir in 3/4 cup of the toasted coconut along with the vanilla extract, mixing well.
4. Fill the Pie Shell: Pour the coconut filling into the baked pie shell. Ensure it spreads evenly and smooth the top with a spatula.
5. Chill the Pie: Refrigerate the pie until the filling is firm, about 4 hours, to allow the flavors to meld beautifully.
6. Garnish and Serve: Just before serving, spread the thawed whipped topping over the pie. Sprinkle the reserved toasted coconut on top for a delightful crunch.

• Prep Time: Approximately 15 minutes
• Cook Time: 5 minutes