Pour the creamy filling into the
baked pie crust. Cover and refrigerate for at least 4 hours, preferably overnight.
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Finish with plenty of toasted coconut on top.
Caption:
🥥 Would you eat this Coconut Cream Pie? Creamy coconut filling, buttery crust, fluffy whipped cream, and toasted coconut on top. 😍
