COCONUT CARAMEL CREAM PIE

COCONUT CARAMEL CREAM PIE

Here’s a rich, tropical, and irresistibly smooth dessert: Coconut Caramel Cream Pie! 🥥🥧✨
This pie combines the deep sweetness of caramel with the creamy texture of coconut custard — all in a flaky crust. It’s a show-stopper for any gathering or Sunday treat.

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🥥 Coconut Caramel Cream Pie

🍮 Ingredients

For the crust:

• 1 (9-inch) prebaked pie crust (homemade or store-bought)
  (Graham cracker or pastry crust both work great)

For the caramel layer:

• ½ cup caramel sauce (homemade or store-bought)

• ½ teaspoon sea salt (optional, for salted caramel lovers)

For the coconut cream filling:

• 1 can (13.5 oz) coconut milk

• 1 cup whole milk

• ½ cup granulated sugar

• ¼ cup cornstarch

• ¼ teaspoon salt

• 4 egg yolks

• 2 tablespoons butter

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut

For the topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• ¼ cup toasted coconut flakes (for garnish)

• Drizzle of caramel sauce (optional)

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👩‍🍳 Instructions

Step 1: Prepare the crust

1. Bake your crust (if needed) and let it cool completely.

2. Spread a thin layer of caramel sauce evenly on the bottom.

3. Sprinkle lightly with sea salt (optional) and chill while making the filling.

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Step 2: Make the coconut cream filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.

2. Gradually whisk in coconut milk and whole milk until smooth.

3. In a separate bowl, lightly beat the egg yolks.

4. Slowly pour about ½ cup of the warm milk mixture into the yolks, whisking constantly (to temper).

5. Return the tempered yolk mixture to the saucepan and cook over medium heat, stirring constantly until thick and bubbling (about 5–7 minutes).

6. Remove from heat; stir in butter, vanilla, and shredded coconut.

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Step 3: Assemble the pie

1. Pour the coconut filling over the caramel-coated crust.

2. Smooth the top, cover with plastic wrap (press it directly onto the surface), and refrigerate for at least 4 hours, or until set.

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Step 4: Make the whipped cream topping

1. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Spread or pipe over the chilled pie.

3. Garnish with toasted coconut flakes and a drizzle of caramel sauce.

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🍰 Serving Tip

• Chill before slicing for clean cuts.

• Serve with an extra drizzle of caramel or a sprinkle of sea salt for contrast.

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💡 Variations

• Add chopped macadamia nuts or pecans between the caramel and filling for crunch.

• Use dulce de leche instead of caramel for a richer, milkier sweetness.

• For a lighter version, use coconut whipped cream on top.

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🧾 Quick Recipe Card

Coconut Caramel Cream Pie
🥥 Flaky crust + caramel layer
🍮 Creamy coconut custard filling
🍦 Whipped cream, toasted coconut, caramel drizzle
Chill 4 hrs → slice → serve cold and enjoy!