Old-Fashioned Coconut Cream Pie
This Old-Fashioned Coconut Cream Pie is a delightful dessert filled with rich coconut flavor and a creamy texture. It features a flaky pie crust, a smooth coconut custard filling, and is topped with freshly whipped cream and toasted coconut. Perfect for special occasions or an everyday treat.
Equipment
- 1 9-inch pie pan
- 1 medium saucepan
- 1 whisk
- 1 mixing bowl
- 1 rubber spatula
- 1 electric mixer optional for whipping cream
- 1 measuring cups and spoons
- 1 grater or food processor for toasted coconut
Ingredients
- 1 pre-made pie crust pie crust
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- ⅓ cup unsweetened shredded coconut
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract Use high-quality for best flavor.
- ½ teaspoon coconut extract (optional)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ cup toasted shredded coconut (for topping) Toast until golden brown for best flavor.
Instructions
- Preheat the oven to 350°F (175°C). If using a pre-baked pie crust, ensure it is ready for the filling.
- In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth and combined.
- Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to boil. Once boiling, continue to whisk for an additional 1-2 minutes.
- In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks to temper them, whisking continuously. Then, pour the yolk mixture back into the saucepan.
- Stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using). Cook for another 2-3 minutes until the custard is thick and creamy.
- Pour the coconut custard filling into the prepared pie crust. Smooth the top with a spatula and let it cool to room temperature before refrigerating for at least 4 hours or until set.
- Once the pie has chilled, prepare the whipped cream. In a mixing bowl, combine the heavy whipping cream and powdered sugar. Using an electric mixer, beat until stiff peaks form.
- Spread the whipped cream evenly over the chilled pie. Finally, sprinkle the toasted shredded coconut on top of the whipped cream.
- Slice and serve chilled. Enjoy your Old-Fashioned Coconut Cream Pie!
Notes
For the best flavor, use high-quality coconut and real vanilla extract.
You can toast the shredded coconut by spreading it on a baking sheet and baking at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden brown.
To make the pie even more indulgent, consider adding chocolate shavings or small chocolate curls on top of the whipped cream.