Old-Fashioned Coconut Cream Pie is a classic dessert that brings the perfect balance of creamy coconut filling, a flaky pie crust, and a sweet, whipped topping. It’s a comforting and indulgent treat that’s been loved for generations. Here’s how you can make this delicious pie from scratch!
Old-Fashioned Coconut Cream Pie is a classic dessert that brings the perfect balance of creamy coconut filling, a flaky pie crust, and a sweet, whipped topping. It’s a comforting and indulgent treat that’s been loved for generations. Here’s how you can make this delicious pie from scratch!
Old-Fashioned Coconut Cream Pie Recipe
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 2-4 tablespoons ice water (more or less, as needed)
For the Coconut Cream Filling:
- 1 1/2 cups whole milk (or half-and-half for a richer filling)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg yolks (save the whites for another recipe)
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut (plus extra for garnish)
- 1/2 cup toasted coconut (for garnish, optional)
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Make the Pie Crust:
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine the flour and salt. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. You may not need all the water.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trimming the excess dough and crimping the edges.
- Blind bake the crust: Line the crust with parchment paper, fill it with pie weights (or dried beans), and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until golden brown. Let the crust cool completely before filling.
2. Make the Coconut Cream Filling:
- In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer (do not let it boil).
- In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Then, gradually pour the egg mixture back into the saucepan with the rest of the milk.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2-3 minutes. Once thickened, remove the saucepan from the heat.
- Stir in the butter, vanilla extract, and 1 1/2 cups shredded coconut. Continue to stir until the butter is melted and everything is well combined.
- Pour the coconut filling into the cooled pie crust and spread it out evenly. Cover the pie with plastic wrap, making sure the wrap touches the surface of the filling to prevent a skin from forming.
- Chill the pie in the refrigerator for at least 4 hours, or overnight, to allow the filling to set.
3. Make the Whipped Cream Topping:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overwhip.
- Spread the whipped cream over the chilled coconut filling, or pipe it decoratively on top.
4. Garnish and Serve:
- Sprinkle the top of the pie with toasted coconut and any additional shredded coconut for a garnish.
- Slice and serve chilled. Enjoy this creamy, coconutty delight!
Tips:
- To Toast Coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown. Watch it closely as it can burn quickly.
- Make Ahead: The pie can be made a day ahead and stored in the refrigerator, which allows the flavors to meld beautifully.
- Egg Substitutes: If you’re looking for an egg-free version, try substituting the egg yolks with a mixture of cornstarch and coconut milk, though the texture may be slightly different.
- Crust Alternatives: You can use a store-bought graham cracker crust or a cookie crust (made with crushed vanilla wafers or shortbread cookies) if you’re short on time.
This Old-Fashioned Coconut Cream Pie is everything you want in a classic dessert: creamy, coconut-filled, and topped with fluffy whipped cream. The homemade crust adds a touch of love and warmth to this dessert, making it even more special! 🍰🥥
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 2-4 tablespoons ice water (more or less, as needed)
For the Coconut Cream Filling:
- 1 1/2 cups whole milk (or half-and-half for a richer filling)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg yolks (save the whites for another recipe)
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut (plus extra for garnish)
- 1/2 cup toasted coconut (for garnish, optional)
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Make the Pie Crust:
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine the flour and salt. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. You may not need all the water.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trimming the excess dough and crimping the edges.
- Blind bake the crust: Line the crust with parchment paper, fill it with pie weights (or dried beans), and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until golden brown. Let the crust cool completely before filling.
2. Make the Coconut Cream Filling:
- In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer (do not let it boil).
- In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Then, gradually pour the egg mixture back into the saucepan with the rest of the milk.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2-3 minutes. Once thickened, remove the saucepan from the heat.
- Stir in the butter, vanilla extract, and 1 1/2 cups shredded coconut. Continue to stir until the butter is melted and everything is well combined.
- Pour the coconut filling into the cooled pie crust and spread it out evenly. Cover the pie with plastic wrap, making sure the wrap touches the surface of the filling to prevent a skin from forming.
- Chill the pie in the refrigerator for at least 4 hours, or overnight, to allow the filling to set.
3. Make the Whipped Cream Topping:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overwhip.
- Spread the whipped cream over the chilled coconut filling, or pipe it decoratively on top.
4. Garnish and Serve:
- Sprinkle the top of the pie with toasted coconut and any additional shredded coconut for a garnish.
- Slice and serve chilled. Enjoy this creamy, coconutty delight!
Tips:
- To Toast Coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown. Watch it closely as it can burn quickly.
- Make Ahead: The pie can be made a day ahead and stored in the refrigerator, which allows the flavors to meld beautifully.
- Egg Substitutes: If you’re looking for an egg-free version, try substituting the egg yolks with a mixture of cornstarch and coconut milk, though the texture may be slightly different.
- Crust Alternatives: You can use a store-bought graham cracker crust or a cookie crust (made with crushed vanilla wafers or shortbread cookies) if you’re short on time.
This Old-Fashioned Coconut Cream Pie is everything you want in a classic dessert: creamy, coconut-filled, and topped with fluffy whipped cream. The homemade crust adds a touch of love and warmth to this dessert, making it even more special! 🍰🥥