Short Description
This classic coconut cream pie recipe delivers a rich, creamy, and comforting dessert experience. With a perfectly baked crust, a luscious coconut-infused filling, and a generous topping of whipped cream and toasted coconut, it’s a guaranteed crowd-pleaser.
Ingredients
- 1 (9-inch) refrigerated pie crust
- 1 cup sweetened shredded coconut flakes
- ½ cup all-purpose flour
- ⅔ cup granulated sugar
- 2 large eggs, beaten
- 1 ½ cups whole milk
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 cups whipped topping, defrosted
Preparation
Step 1: Pre-bake the Crust: Preheat the oven to 350°F (175°C). Place the pie crust in a well-greased 9-inch pie pan. Bake for 10-12 minutes, or until the edges are lightly golden brown. Remove from oven and let cool completely. This step prevents a soggy bottom crust.
Step 2: Toast the Coconut: Spread the coconut flakes in a single layer on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until lightly golden, watching carefully to prevent burning. Remove from the oven and let cool.
Step 3: Make the Filling Base: In a medium saucepan, whisk together the flour, sugar, milk, heavy cream, and salt.
Step 4: Cook the Filling: Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens significantly and coats the back of a spoon. This should take about 8-10 minutes. Make sure to stir constantly to prevent scorching.
Step 5: Temper the Eggs: Remove the saucepan from the heat. In a separate small bowl, gradually whisk a small amount of the hot filling mixture into the beaten eggs to temper them (this prevents the eggs from scrambling).
Step 6: Combine and Finish the Filling: Pour the tempered egg mixture back into the saucepan with the remaining filling. Whisk to combine thoroughly.
Step 7: Add Coconut and Vanilla: Stir in ¾ cup of the toasted coconut and the vanilla extract.
Step 8: Pour and Cool: Pour the coconut cream filling into the pre-baked and cooled pie crust. Let it cool slightly at room temperature before transferring to the refrigerator.
Step 9: Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow the filling to set completely.
Step 10: Garnish and Serve: Before serving, spread the defrosted whipped topping evenly over the chilled pie. Sprinkle the remaining toasted coconut over the whipped topping. Slice and serve cold.
Why You’ll Love This Recipe
This Old Fashioned Coconut Cream Pie is a classic for a reason. The creamy, coconutty filling is perfectly balanced with a flaky crust and the delightful crunch of toasted coconut. It’s a comforting and satisfying dessert that’s perfect for holidays, potlucks, or any time you crave a sweet treat. Plus, the make-ahead nature of the recipe makes it ideal for entertaining.
Serving Suggestions
- Serve chilled, straight from the refrigerator.
- Accompany with a cup of coffee or tea.
- Garnish with a sprinkle of extra toasted coconut or a dusting of powdered sugar.
- Add a drizzle of chocolate syrup for an extra decadent touch.
Tips
- Prevent a Soggy Crust: Blind bake the pie crust before adding the filling. This ensures a crisp crust that won’t become soggy.
- Toast Coconut Carefully: Watch the coconut closely while toasting, as it can burn easily.
- Chill Thoroughly: Allow the pie to chill completely before serving for the best texture and flavor.
- Make Ahead: This pie can be made a day or two in advance, making it perfect for entertaining.
- Variations: Add a tablespoon of rum extract to the filling for a boozy twist. Or, use coconut extract to enhance the coconut flavor even further.
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 4 hours (includes chilling time)
Nutrition Information (Per serving, estimated)
- Calories: 450
- Protein: 5g
- Sodium: 200mg
Conclusion
This Old Fashioned Coconut Cream Pie recipe is a timeless classic that’s sure to impress. With its creamy filling, flaky crust, and toasted coconut topping, it’s the perfect dessert for any occasion. So, gather your ingredients, follow the steps, and enjoy a slice of coconutty goodness!
Questions and Answers
Q1: Can I use a store-bought graham cracker crust instead of making a pie crust?
A: Yes, you can definitely use a store-bought graham cracker crust for this recipe. It will change the flavor and texture slightly, but it’s a convenient alternative if you’re short on time.
Q2: Can I use reduced-fat milk or cream to lighten up the recipe?
A: While you can use reduced-fat milk, the pie won’t be as creamy and rich. Using reduced-fat cream is not recommended, as it may not thicken properly. For the best results, stick with whole milk and heavy cream.
Q3: How do I prevent the pie crust from shrinking while baking?
A: To prevent the pie crust from shrinking, you can try “blind baking” it with pie weights or dried beans. Line the crust with parchment paper and fill it with weights before baking. This will help the crust keep its shape. Remove the weights during the last few minutes of baking to allow the crust to brown.
Q4: Can I freeze Coconut Cream Pie?
A: Coconut cream pie doesn’t freeze particularly well because the filling can become watery and the whipped cream topping can lose its texture. It’s best enjoyed fresh.
Q5: What can I do if my filling is too thin?
A: If your filling is too thin, you can try cooking it a bit longer over low heat, stirring constantly, until it thickens. You can also mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the filling and cook for a few more minutes until thickened.
