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### **Step-by-Step Instructions**
#### **1. Prepare the Pie Crust**
– Preheat your oven to 375°F (190°C).
– Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
– Line the crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling.
– Bake for 15 minutes, then remove the weights and parchment. Bake for another 10 minutes, or until golden brown. Let the crust cool completely.
#### **2. Make the Coconut Filling**
– In a medium saucepan, combine milk, sugar, and shredded coconut. Heat over medium heat until warm but not boiling.
– In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
– Gradually temper the egg mixture by adding a small amount of the warm milk mixture while whisking constantly.
– Pour the tempered egg mixture back into the saucepan, whisking continuously. Cook over medium heat until the mixture thickens and bubbles, about 5–7 minutes.
– Remove from heat and stir in butter, vanilla extract, and coconut extract (if using).
– Pour the filling into the prepared pie crust, spreading it evenly. Allow it to cool to room temperature, then chill in the refrigerator for at least 3 hours or until set.
#### **3. Prepare the Whipped Topping**
– In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
– Spread or pipe the whipped cream over the chilled pie.
#### **4. Garnish and Serve**
– Sprinkle the toasted shredded coconut over the whipped topping for a beautiful finish.
– Slice and serve chilled for the best flavor.
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### **Why You’ll Love This Recipe**
1. **Classic and Nostalgic**: Brings back the flavors of grandma’s kitchen.
2. **Creamy and Decadent**: The coconut filling is rich and velvety, perfectly complemented by the light whipped topping.
3. **Simple Ingredients**: Easy-to-find pantry staples come together for a show-stopping dessert.
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### **Tips for Success**
– **Toasting the Coconut**: Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. This step enhances the coconut flavor.
– **Blind Baking**: Be sure to blind bake the crust fully to avoid a soggy bottom.
– **Whipped Topping**: For extra stability, you can add a teaspoon of unflavored gelatin dissolved in water to the whipped cream.
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### **Serving Suggestions**
Old-fashioned coconut cream pie is best served chilled, making it an ideal dessert for warm-weather gatherings. Pair it with a cup of coffee or a glass of cold milk for a truly satisfying treat.
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### **Storage**
– **Refrigeration**: Store leftover pie in the refrigerator, covered, for up to 3 days.
– **Freezing**: The pie can be frozen without the whipped topping for up to 1 month. Thaw in the refrigerator and add the whipped cream before serving.
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### **Conclusion**
Old-fashioned coconut cream pie is a dessert that stands the test of time. With its luscious filling and irresistible flavor, it’s a recipe that brings smiles to every table. Whether it’s for a holiday celebration, a potluck, or a simple family dinner, this pie is sure to be a hit. Give it a try and enjoy a slice of nostalgia!
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