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Old Fashioned Coconut Cream Pie

A generous slice of creamy Coconut cream pie topped with whipped cream and toasted coconut flakes.
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Make this traditional dessert pie featuring a rich, homemade custard filling, a flaky crust, and a generous topping of whipped cream and toasted coconut flakes for an indulgent experience.

Ingredients

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  • 1 pre-made 9-inch pie crust
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut, divided
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Bake the pie crust according to package directions until lightly golden. Let it cool completely.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk and heavy cream until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and just begins to boil. This takes about 8 to 10 minutes. Remove from heat.
  4. Temper the egg yolks: Slowly pour about 1 cup of the hot milk mixture into the beaten egg yolks while whisking constantly.
  5. Pour the tempered egg mixture back into the saucepan with the remaining hot mixture. Return to medium heat and cook for 1 minute more, stirring constantly. Do not boil.
  6. Remove the custard from the heat. Stir in the butter, 1 teaspoon vanilla extract, and 1/2 cup of the sweetened flaked coconut.
  7. Pour the hot custard filling into the cooled pie crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely firm.
  8. While the pie chills, toast the remaining 1/2 cup of coconut: Spread the coconut on a dry baking sheet. Bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely, until golden brown. Cool completely.
  9. When ready to serve, prepare the topping: In a large bowl, beat the 1 1/2 cups heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  10. Spread the whipped cream over the chilled coconut custard filling. Sprinkle the top evenly with the toasted coconut flakes. Slice and serve this best cream pie recipe immediately.

Notes

  • For a more intense coconut flavor, you can steep 1/2 cup of coconut milk with the whole milk and heavy cream before starting step 2. Strain before use.
  • If you prefer a homemade crust, use your favorite recipe for a flaky pastry shell.
  • Chill the bowl and whisk attachment before making the whipped cream for better volume.

Nutrition

Find it online: https://dishicious.com/coconut-cream-pie-old-fashioned-custard-recipe/