Indulge in the classic flavors of a creamy and dreamy Old-Fashioned Coconut Cream Pie. This beloved dessert features a velvety coconut custard filling nestled in a buttery pie crust, topped with fluffy whipped cream and a sprinkle of toasted coconut. Perfect for any occasion, this pie is sure to bring a smile to everyone’s face!
Ingredients
- 1 ½ cups sweetened flaked coconut
- ½ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 pre-baked pie crust (9 inches)
- Whipped cream, for topping
- Additional coconut for garnish (toasted if desired)
Directions
- In a medium saucepan, combine the coconut, sugar, cornstarch, and salt, stirring well to distribute the dry ingredients evenly.
- Gradually whisk in the milk until smooth, then place over medium heat.
- Stir continuously until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove from heat and use a ladle to take a small amount of the hot mixture and gradually whisk it into the beaten egg yolks to temper them.
- Once tempered, pour the egg yolk mixture back into the saucepan, whisking continuously for another 2 minutes, ensuring it doesn’t curdle.
- Stir in the butter and vanilla extract until fully melted and incorporated.
- Pour the filling into the pre-baked pie crust, spreading it evenly.
- Allow to cool at room temperature, then refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream and sprinkle additional coconut on top for a delightful finish.
Servings and Timing
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Servings: 8 servings
Variations
- Toasted Coconut: For added flavor and texture, toast the coconut before adding it to the pie.
- Chocolate Coconut Cream Pie: Add a layer of chocolate ganache between the pie crust and coconut custard for a rich twist.
- Lighter Version: Use light coconut milk and reduced-fat whipped cream to make a lighter version of this pie.
Storage/Reheating
- Storage: Store the pie in the refrigerator for up to 4 days. Ensure it’s covered to prevent it from absorbing any odors.
- Reheating: This pie is best served chilled. If the whipped cream has been added, it’s best enjoyed fresh.
10 FAQs
- Can I use unsweetened coconut instead?
Yes, but you may need to adjust the sugar to taste. - What if I don’t have a pre-baked pie crust?
You can bake a pie crust according to the recipe instructions or use a store-bought one. - How can I make this pie in advance?
You can make the pie up to 2 days ahead of time. Keep it covered in the refrigerator. - Can I use coconut milk instead of whole milk?
Yes, coconut milk can add extra coconut flavor, but it may alter the texture slightly. - What should I do if the filling is too runny?
If the filling hasn’t thickened properly, return it to the heat and cook it a bit longer, stirring constantly. - Can I freeze this pie?
Freezing is not recommended as it may affect the texture of the filling. It’s best enjoyed fresh or refrigerated. - How do I toast coconut at home?
Spread coconut on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown. - Can I make the filling ahead of time?
Yes, you can make the coconut filling in advance and store it in the refrigerator until you’re ready to assemble the pie. - Can I use egg substitutes?
Yes, you can use egg substitutes like cornstarch or a commercial egg replacer, but the texture may vary. - How can I make sure the pie filling is smooth?
Ensure to whisk continuously while cooking and be cautious not to overheat, which can cause curdling.
Conclusion
The Old-Fashioned Coconut Cream Pie is a delightful dessert that brings comfort and nostalgia in every bite. With its rich coconut flavor and creamy texture, topped with whipped cream and toasted coconut, this pie is sure to be a hit at any gathering. Enjoy the creamy goodness of this classic pie that’s both simple to make and incredibly delicious!