Ah, an old-fashioned coconut cream pie—rich, creamy, and comforting with that classic coconut flavor. Here’s a detailed, traditional version you can make from scratch:
Old-Fashioned Coconut Cream Pie
Serves 6–8
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3–4 tbsp ice water
For the filling:
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 4 large egg yolks, lightly beaten
- 3 tbsp unsalted butter
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Toasted coconut for garnish
Instructions:
1. Make the crust:
- In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough holds together.
- Shape into a disk, wrap in plastic, and chill 30 minutes.
- Roll out and fit into a 9-inch pie pan. Prick bottom with a fork.
- Pre-bake at 375°F (190°C) for 20–25 minutes or until golden. Let cool.
2. Make the filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Slowly whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.
- Temper the egg yolks: slowly whisk 1/2 cup of hot milk mixture into yolks, then return yolk mixture to the saucepan.
- Cook 2 more minutes, stirring constantly. Remove from heat.
- Stir in butter, vanilla, and shredded coconut.
- Pour into cooled pie crust. Smooth top. Let cool slightly, then refrigerate at least 3 hours until set.
3. Make the topping:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over chilled pie.
- Sprinkle with toasted coconut.
💡 Tips for a perfect coconut cream pie:
- Toast the shredded coconut lightly in a 350°F oven for 5–7 minutes for extra flavor.
- For an extra creamy filling, you can fold 1/4 cup of sweetened condensed milk into the mixture.
- Pie can be made a day ahead; the flavors actually improve after resting in the fridge.
If you want, I can also give a “shortcut version” using a pre-made pie crust and microwave or stovetop filling that cuts the prep time in half but still tastes authentic.
Do you want the shortcut version too?
