Old-Fashioned Coconut Cream Pie
This delightful old-fashioned coconut cream pie features a rich, creamy filling made with coconut milk and shredded coconut, topped with whipped cream and toasted coconut flakes. It's a nostalgic dessert that will remind you of childhood summers.
Equipment
- 1 9-inch pie dish
- multiple mixing bowls
- 1 whisk
- 1 saucepan
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 electric mixer or whisk
- 1 wooden spoon
- 1 oven
Ingredients
- 1 pre-baked 9-inch pie crust pie crust
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 2 ¾ cups coconut milk (canned)
- ½ cup shredded sweetened coconut
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract (optional)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ cup toasted shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C) if you are baking a pie crust from scratch.
- In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually whisk in the coconut milk until smooth.
- Over medium heat, cook, stirring constantly, until the mixture thickens and begins to bubble (about 10-15 minutes).
- In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by adding a small amount of the hot coconut mixture to them while whisking continuously to prevent scrambling.
- Once tempered, add the egg yolk mixture back to the saucepan, and continue to cook for another 2-3 minutes, stirring constantly until thickened.
- Remove from heat and stir in the butter, vanilla extract, and coconut extract (if using). Fold in the shredded coconut.
- Pour the filling into the pre-baked pie crust, spreading it evenly. Allow it to cool to room temperature, then refrigerate for at least 4 hours until set.
- Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
- Sprinkle the toasted coconut on top of the whipped cream as a finishing touch.
Notes
For a deeper coconut flavor, you can use unsweetened shredded coconut. You can toast the coconut by spreading it on a baking sheet and baking at 350°F (175°C) for about 5-7 minutes, or until golden brown, stirring halfway through. This pie is best served chilled and can be stored in the refrigerator for up to 3 days.