Old Fashioned Coconut Cream Pie

This Old Fashioned Coconut Cream Pie is a timeless dessert that combines a creamy custard filling with the tropical flavor of coconut. Topped with fluffy whipped cream and toasted coconut, it’s a delightful treat that’s perfect for any occasion.

Ingredients

For the Pie Crust

• 1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Coconut Cream Filling

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 1½ cups sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional, for extra flavor)

For the Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup toasted coconut (for garnish)

Instructions

Step 1: Prepare the Pie Crust

If using a store-bought crust, bake it according to package instructions and let it cool completely. For a homemade crust, blind-bake and allow it to cool before filling.

Step 2: Make the Coconut Cream Filling

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually add the milk, whisking constantly to avoid lumps.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. In a small bowl, beat the egg yolks. Slowly add about ½ cup of the hot milk mixture to the yolks, whisking quickly to temper them.
5. Return the yolk mixture to the saucepan, whisking constantly. Cook for an additional 2 minutes.
6. Remove the pan from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract.
7. Pour the filling into the cooled pie crust and spread evenly.

Step 3: Chill the Pie

Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

Step 4: Prepare the Whipped Cream

1. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Beat with a hand mixer or stand mixer until stiff peaks form.

Step 5: Assemble the Pie

1. Spread the whipped cream evenly over the chilled pie filling.
2. Sprinkle the toasted coconut on top for garnish.

Tips for Success

1. Toasting Coconut: Spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
2. Blind Baking the Crust: Use pie weights or dried beans to prevent the crust from puffing up during baking.
3. Avoid Lumps: Whisk constantly while cooking the filling to ensure a smooth texture.
4. Temper the Egg Yolks: This step is crucial to prevent the yolks from curdling when added to the hot mixture.

Variations

• Chocolate Coconut Cream Pie: Add 2 tablespoons of cocoa powder to the sugar mixture and top with chocolate shavings.
• Dairy-Free Option: Use coconut milk or almond milk in place of whole milk and a dairy-free whipped topping.
• Mini Pies: Make individual servings by dividing the filling into mini pie shells or ramekins.

Serving Suggestions

• Serve chilled for the best flavor and texture.
• Pair with a cup of coffee or tea for a delightful treat.

FAQs

1. Can I make this pie ahead of time?
Yes, this pie can be prepared up to 2 days in advance. Keep it refrigerated and add the whipped cream topping just before serving.

2. How do I store leftovers?
Cover the pie with plastic wrap or aluminum foil and refrigerate for up to 4 days.

3. Can I freeze coconut cream pie?
It’s not recommended to freeze the pie as the custard filling may become watery upon thawing.

This Old Fashioned Coconut Cream Pie is the perfect combination of creamy, sweet, and tropical flavors. Whether you’re serving it for a holiday, a special gathering, or just because, it’s sure to impress. Make this pie once, and it’ll quickly become a family favorite