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Old Fashioned Coconut Cream Pie

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Old Fashioned Coconut Cream Pie is a nostalgic and velvety dessert featuring a flaky, tender pie crust filled with luscious coconut custard, topped with fluffy whipped cream and toasted coconut flakes. This classic tropical treat perfectly balances creamy texture and sweet coconut flavor, making it ideal for family gatherings and special occasions alike.

Ingredients

Scale

Pie Crust

  • 1 homemade or store-bought flaky pie crust

Coconut Custard Filling

  • 1 can (13.5 oz) full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1/4 cup unsweetened shredded coconut
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Garnish

  • 1/4 cup toasted coconut flakes

Instructions

  1. Prepare the Pie Crust: Begin by baking your pie crust according to your recipe or package instructions until golden and fully set. Let it cool completely before filling to prevent sogginess.
  2. Make the Coconut Custard Filling: In a saucepan, combine coconut milk, sugar, and cornstarch. Whisk until smooth, then cook over medium heat, stirring constantly until the mixture thickens. Temper in the egg yolks to avoid curdling, then continue to cook until custard reaches a pudding-like consistency.
  3. Add Butter and Coconut: Remove the custard from heat and stir in butter, vanilla extract, and shredded coconut to infuse rich flavor and create a lush texture. Pour the filling into the cooled pie crust and smooth out the surface.
  4. Chill the Pie: Cover and refrigerate the pie for at least 4 hours, or until fully set. This step allows the custard to firm up and develop that silky consistency everyone loves.
  5. Whip the Cream and Garnish: Before serving, whip heavy cream to soft peaks with sugar and vanilla extract. Spread or pipe the whipped topping over the chilled custard. Finish with a generous sprinkle of toasted coconut flakes for that classic crunch and inviting look.

Notes

  • Patience is key: chill the pie long enough for the custard to fully set for clean, perfect slices.
  • Temper the eggs by slowly incorporating some hot mixture into the yolks to avoid scrambling.
  • Use full-fat coconut milk for a creamy, rich filling.
  • Watch toasted coconut flakes closely as they can burn quickly.
  • Add whipped cream topping just before serving to keep it fresh and light.

Nutrition

Keywords: coconut cream pie, old fashioned dessert, coconut custard pie, flaky crust pie, tropical dessert

Find it online: https://cherrycooks.com/old-fashioned-coconut-cream-pie/