Description
This Old-Fashioned Coconut Cream Pie features a creamy, coconut-infused custard filling nestled in a flaky pie crust, topped with light whipped cream and toasted shredded coconut for a delightful crunch and extra flavor. Perfectly balanced and nostalgic, it’s a classic dessert that brings tropical comfort to your table.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust
Custard Filling
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 1/3 cup unsweetened shredded coconut
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup toasted shredded coconut
Instructions
- Prepare Pie Crust: Preheat your oven to 350°F (175°C). If you are using a pre-baked pie crust, have it ready for the filling. Otherwise, bake your pie crust according to package instructions until golden and cooled.
- Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly combined.
- Add Milk and Cook: Gradually whisk in the whole milk until the mixture is smooth. Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to boil. Keep whisking for an additional 1–2 minutes to ensure it’s fully cooked and smooth.
- Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot milk mixture into the yolks, whisking constantly to prevent curdling. Then, pour this tempered yolk mixture back into the saucepan.
- Finish Custard: Stir in the shredded coconut, unsalted butter, vanilla extract, and optional coconut extract. Continue cooking for another 2–3 minutes, stirring frequently, until the custard is thick and creamy.
- Fill Pie Crust and Chill: Pour the warm coconut custard into the prepared pie crust. Use a spatula to smooth the top. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until the filling is fully set.
- Prepare Whipped Cream: Once the pie is chilled, combine the heavy whipping cream and powdered sugar in a mixing bowl. Using an electric mixer, beat until stiff peaks form for a light and fluffy topping.
- Top Pie: Spread the whipped cream evenly over the chilled custard filling. Sprinkle toasted shredded coconut generously on top for added texture and flavor.
- Serve: Slice the pie and serve chilled. Enjoy the rich, creamy, and tropical delights of this Old-Fashioned Coconut Cream Pie!
Notes
- Use high-quality vanilla extract for the best flavor impact.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden, stirring occasionally.
- Allow the custard to cool before refrigerating to avoid condensation on the pie.
- The optional coconut extract enhances the coconut flavor but can be omitted if unavailable.
- For a crispier crust, pre-bake the pie crust according to package instructions before filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg
Keywords: coconut cream pie, coconut pie, old-fashioned dessert, creamy pie, tropical pie, homemade pie, coconut custard pie
