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Create a cornstarch slurry – In a separate small bowl, mix 2 tablespoons of cold water with the cornstarch. Stir until the mixture is smooth and lump-free. This slurry will help thicken the filling.
Beat the egg yolks – In a separate bowl, beat the egg yolks until they become pale and smooth. Gradually add the cornstarch slurry to the egg yolks, mixing until well combined.
Incorporate egg mixture – Slowly add the egg yolk and cornstarch mixture to the hot milk mixture in the double boiler. Stir constantly to prevent the eggs from curdling, and cook for about 5 minutes until the mixture thickens.
Add coconut and vanilla – Once the mixture has thickened, remove it from the heat. Stir in the vanilla extract and flaked coconut, blending until evenly distributed.
Step 3: Assemble the Pie
Pour the filling into the crust – Let the filling cool slightly, then pour it into the prepared and cooled pie crust. Smooth the top with a spatula to create an even surface.
Chill the pie – Cover the pie with plastic wrap and place it in the refrigerator for at least 30 minutes or until the filling sets.
Step 4: Add the Whipped Cream Topping
Top with whipped cream – Once the filling has set, remove the plastic wrap. Spread a generous layer of whipped cream over the top of the pie.
Garnish with coconut – Sprinkle the whipped cream with additional flaked coconut. For extra flavor, you can toast the coconut in a skillet until golden brown before adding it to the pie.
Serve and enjoy! Slice, serve, and watch as this classic dessert delights everyone around the table.
See also Strawberry Crunch Cheesecake Cups
Tips for the Perfect Coconut Cream Pie
Choose the Right Pie Crust
Using a premade crust is convenient, but you can also opt for a homemade crust if you prefer. Whether store-bought or homemade, be sure to bake the crust thoroughly to prevent it from becoming soggy once the filling is added.
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