Old-fashioned coconut cream pie is a classic dessert that’s rich, creamy, and full of coconut flavor. The filling is smooth and custardy, with a golden, flaky pie crust that adds the perfect texture. If you’re craving a nostalgic dessert, this one’s for you! Here’s a simple, homemade coconut cream pie recipe:
Old-Fashioned Coconut Cream Pie
Ingredients:
For the Pie Crust:
- 1 pre-made pie crust (or homemade if preferred; store-bought is super convenient!)
- For Homemade Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 3-4 tbsp ice water
- For Homemade Crust:
For the Coconut Cream Filling:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks (save the whites for a meringue if you want to top it!)
- 1 1/2 cups sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional, but adds extra coconut flavor!)
For the Topping:
- 1 cup heavy cream (whipped to stiff peaks)
- 2 tbsp powdered sugar
- 1/4 cup toasted coconut flakes (for garnish)
Instructions:
1. Prepare the pie crust:
- If using store-bought crust: Follow the package instructions to bake it. Usually, you’ll need to bake it at 375°F (190°C) for about 10-12 minutes until golden and crisp.
- For homemade crust:
- In a food processor, pulse the flour and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic, and chill for about 30 minutes.
- After chilling, roll out the dough and fit it into a 9-inch pie dish. Trim and crimp the edges.
- Bake at 375°F (190°C) for 15 minutes with pie weights or beans, then remove the weights and bake for another 5-7 minutes until golden brown. Let it cool completely.
2. Make the coconut cream filling:
- In a medium saucepan, combine the whole milk, heavy cream, sugar, cornstarch, and salt. Whisk to combine, and cook over medium heat, stirring constantly until the mixture starts to thicken (about 5-7 minutes).
- In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs (this prevents them from scrambling).
- Slowly pour the egg mixture back into the saucepan, whisking continuously.
- Cook the filling over medium heat for 2-3 more minutes until it’s thickened to a pudding-like consistency.
- Remove from heat and stir in the butter, vanilla extract, coconut extract (if using), and shredded coconut.
- Let the filling cool slightly before pouring it into the cooled pie crust.
3. Chill the pie:
- Once the filling is in the pie crust, cover the pie with plastic wrap and refrigerate for at least 4 hours or until fully set. Overnight is best if you have time!
4. Prepare the topping:
- In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. You can use a hand mixer or stand mixer for this.
- Once the pie is set, spread the whipped cream evenly over the coconut filling.
5. Garnish and serve:
- Sprinkle the top with toasted coconut flakes for a beautiful and crunchy garnish.
- Slice and enjoy!
To Toast Coconut:
- Method 1: Spread shredded coconut on a baking sheet and toast it at 350°F (175°C) for about 5-7 minutes, stirring every 2 minutes to ensure it doesn’t burn.
- Method 2: You can also toast coconut in a skillet over medium-low heat, stirring constantly until it turns golden brown (about 4-5 minutes).
Tips:
- Texture: If you prefer a smoother filling, you can strain the mixture before adding the coconut for a more refined texture.
- Make it ahead: Coconut cream pie is the perfect dessert to make ahead of time since it needs a few hours to chill. You can also prepare the filling and crust the day before and assemble the pie when you’re ready to serve.
- Meringue top: If you like a meringue topping, you can make one by whipping the egg whites (from the yolks used in the filling) with sugar until stiff peaks form and spreading it on top of the pie. Bake it at 350°F (175°C) for 5-7 minutes until golden brown.
This coconut cream pie is a dream for anyone who loves coconut desserts! It’s perfectly creamy, sweet, and has just the right balance of richness and lightness. How does this sound—are you planning to try it out for a special occasion or just because you’re craving it?
