Description
This Old-Fashioned Coconut Cream Pie features a flaky homemade pie crust filled with a rich and creamy coconut custard, topped with fluffy whipped cream and toasted shredded coconut. Perfectly balanced with the sweetness of coconut and a touch of vanilla, this classic dessert is an irresistible treat for any occasion.
Ingredients
Scale
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Coconut Cream Filling
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg yolks, lightly beaten
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded sweetened coconut (plus extra for topping)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
For the Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Pie Crust: Preheat the oven to 375°F (190°C). In a large bowl, combine the all-purpose flour and salt. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Bake the Crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully place the dough into the pie dish and trim the edges. Prick the bottom of the crust several times with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10-12 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until the crust is golden brown. Remove from oven and allow the crust to cool completely before filling.
- Make the Coconut Cream Filling: In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a few tablespoons of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the egg mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
- Finish the Filling: Remove the thickened custard from heat. Stir in the unsalted butter, shredded sweetened coconut, vanilla extract, and coconut extract if using. Stir until the butter melts and the filling is smooth and fully combined. Let the filling cool slightly before pouring it into the cooled pie crust. Use a spatula to smooth the top evenly.
- Prepare the Whipped Cream: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and airy whipped cream topping.
- Assemble the Pie: Spread the whipped cream evenly over the coconut cream filling. Garnish the top with additional shredded sweetened coconut for added texture and flavor. Refrigerate the assembled pie for at least 4 hours, preferably overnight, to allow the filling to set completely.
- Serve: Slice and serve this creamy, coconut-filled pie chilled. Enjoy the classic old-fashioned flavor and luscious texture in every bite!
Notes
- Use cold butter and ice water for the pie crust to ensure a flaky crust.
- To prevent lumps, whisk the egg yolks and cornstarch before tempering with hot milk.
- Adding coconut extract is optional but enhances the coconut flavor.
- The pie must be refrigerated for several hours to set properly before serving.
- Use sweetened shredded coconut for the filling and topping for the best flavor.
