Old-Fashioned Coconut Cream Pie
A classic dessert featuring a creamy coconut custard filling topped with whipped cream and toasted coconut, all nestled in a flaky pie crust.
Ingredients
For the custard filling
- 1 ½ cups sweetened shredded coconut Reserve a small amount for garnish.
- 1 ½ cups whole milk Use full-fat for best texture.
- 1 cup heavy cream Full-fat for creaminess.
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks Whisk until smooth.
- 2 tablespoons unsalted butter Add for richness.
- 1 teaspoon vanilla extract
For the pie crust
- 1 9-inch pre-baked pie crust
For topping
- Whipped cream Optional, for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast for 5–7 minutes, stirring occasionally, until lightly golden and fragrant.
- In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk until completely smooth.
- Place the saucepan over medium heat, stirring constantly. The mixture will thicken and bubble after about 5–7 minutes.
- Whisk the egg yolks until smooth in a separate bowl. Slowly add a small ladle of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
Cooking
- Pour the tempered egg mixture back into the saucepan, whisking continuously. Cook for 2–3 more minutes until thick and glossy.
- Remove from heat and stir in the butter, vanilla extract, and most of the toasted coconut.
Assembly
- Pour the coconut cream filling into the pre-baked pie crust, smoothing the top with a spatula.
- Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
Serving
- Once chilled and set, remove the plastic wrap, top with whipped cream and sprinkle with the reserved toasted coconut. Slice and serve chilled.
Notes
Stir constantly while cooking to avoid lumps or scorching. Use full-fat dairy for the creamiest texture.