If you have a soft spot for nostalgic desserts that warm your heart and delight your taste buds, this Old-Fashioned Coconut Cream Pie Recipe is about to become your new favorite. Imagine a flaky, buttery crust cradling a luscious, creamy coconut filling accented with a hint of vanilla and topped with a cloud of whipped cream sprinkled with sweet shredded coconut. This pie captures the very essence of comfort food, combining simple ingredients into a dessert that feels both timeless and utterly irresistible. Perfect for family gatherings or whenever you want to treat yourself, this Old-Fashioned Coconut Cream Pie Recipe is a slice of homemade heaven you’ll want to share again and again.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step toward creating this classic dessert. Each item plays a vital role, whether it’s the flour creating the perfect crust texture, the rich dairy adding creaminess to the filling, or the toasted coconut contributing the signature flavor and crunch. The simplicity of these ingredients makes it easy to whip up something truly special.
- 1 1/4 cups all-purpose flour: This is the foundation for your tender, flaky pie crust.
- 1/4 teaspoon salt: Enhances flavor in both the crust and filling without overpowering.
- 1/2 cup unsalted butter, cold and cubed: Provides flakiness and rich mouthfeel to the crust.
- 3-4 tablespoons ice water: Helps bring the dough together without melting the butter.
- 2 cups whole milk: Adds creaminess to the luscious coconut filling.
- 1/2 cup heavy cream: Used in the filling and whipped topping for a creamy texture.
- 3/4 cup granulated sugar: Balances the coconut’s natural sweetness in the custard.
- 1/4 teaspoon salt: A small pinch that brightens the custard’s flavors.
- 3 large egg yolks, lightly beaten: The key to that silky, thickened pudding consistency.
- 1/4 cup cornstarch: Thickens the filling perfectly without grit.
- 2 tablespoons unsalted butter: Added at the end for richness and silkiness in the filling.
- 1 1/2 cups shredded sweetened coconut (plus extra for topping): Infuses the custard with classic coconut flavor and texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the filling and whipped cream.
- 1/2 teaspoon coconut extract (optional): For an extra coconut boost that will impress every fan.
- 1 cup heavy cream: Whipped to soft peaks to make the perfect topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream gently and smoothly.
- 1 teaspoon vanilla extract: Elevates the whipped cream with a lovely, aromatic finish.
How to Make Old-Fashioned Coconut Cream Pie Recipe
Step 1: Create the Perfect Pie Crust
Start by preheating your oven to 375°F (190°C) and mixing the flour with a pinch of salt. Cutting cold butter into the flour until it resembles coarse crumbs is essential for that flaky texture we all love. Adding ice water slowly brings everything together without the butter melting. Chilling the dough lets the gluten relax, making it easier to roll out and bake into a crisp, tender crust that supports the creamy filling beautifully.
Step 2: Bake the Crust Until Golden
Roll your chilled dough out to fit a 9-inch pie dish, then gently press it in and trim any excess. Pricking the crust’s base prevents bubbles, and lining it with parchment filled with pie weights ensures it keeps its shape while baking. A quick bake, removing the weights halfway through, achieves a delightful golden color and crisp finish. Allow this to cool completely so it’s ready to hold the luscious coconut custard without sogginess.
Step 3: Prepare the Silky Coconut Cream Filling
In a saucepan, combine milk, heavy cream, sugar, and salt, heating gently until warm and aromatic. Whisking egg yolks with cornstarch separately creates a smooth base that prevents lumps. Temper the egg mixture by slowly adding hot milk, then cook it back on the stove until it thickens into a luxurious pudding that clings to the spoon. This step is where patience rewards you with creamy, mouthwatering custard.
Step 4: Fold in Butter, Coconut, and Flavors
Remove the thickened filling from heat, then stir in butter for extra silkiness. Mixing in shredded coconut and vanilla brings that iconic coconut profile to life. Adding coconut extract is optional but highly recommended if you love a more intense tropical taste. Pour this heavenly filling into your cooled crust and smooth it out evenly, setting the stage for whipped cream magic.
Step 5: Whip the Cream to Heavenly Peaks
Whip heavy cream with powdered sugar and vanilla until soft peaks form. This whipped topping adds lightness and a touch of sweet elegance that balances the dense filling. It’s crucial to watch the cream closely so it doesn’t overwhip; soft peaks give you that melt-in-your-mouth, billowy texture every pie deserves.
Step 6: Assemble and Chill to Perfection
Spread the whipped cream generously over the coconut filling and sprinkle extra shredded coconut on top for texture and visual appeal. Refrigerate your masterpiece for at least 4 hours, or preferably overnight, to let the flavors meld and the filling set firm enough for perfect slices. This chilling process is key to enjoying the full depth of flavor and creamy texture that makes this Old-Fashioned Coconut Cream Pie Recipe so memorable.
How to Serve Old-Fashioned Coconut Cream Pie Recipe
Garnishes
Simple garnishes like toasted coconut flakes, a light dusting of powdered sugar, or even a few chocolate shavings elevate the pie’s appearance without complicating the taste. These touches add texture and a hint of extra flavor while maintaining the nostalgic charm of the Old-Fashioned Coconut Cream Pie Recipe.
Side Dishes
Pair your coconut cream pie with a fresh fruit salad or a cup of rich coffee or tea for a balanced treat. Light sides keep the focus on the pie’s creamy richness and make for a well-rounded dessert experience perfect for any occasion or get-together.
Creative Ways to Present
For a fun twist, serve individual portions in mini tart shells topped with a mint sprig. You can also layer the filling and whipped cream in clear glasses for an elegant parfait-style presentation, giving guests a delightful visual and tasting experience that’s just as comforting as the pie itself.
Make Ahead and Storage
Storing Leftovers
This pie keeps well covered in the refrigerator for up to 3 days. Be sure to wrap it tightly to preserve moisture and prevent it from absorbing any fridge odors. Leftovers are just as delicious and often better after the flavors have had more time to meld together.
Freezing
While freezing coconut cream pie is possible, it’s best to freeze the crust and filling separately if you want to preserve texture. The assembled pie may become slightly watery upon thawing. To freeze, wrap components tightly, and thaw in the refrigerator overnight before assembling or serving.
Reheating
This pie is best enjoyed chilled and does not require reheating. Bringing it to room temperature for a few minutes before serving can help amplify the coconut flavors and soften the whipped cream slightly for an ideal eating experience.
FAQs
Can I use refrigerated pie crust instead of making my own?
Absolutely! Using a store-bought refrigerated crust can save time and still yield a tasty base, though homemade crust really elevates the overall flavor and texture of this Old-Fashioned Coconut Cream Pie Recipe.
Is shredded coconut necessary in both the filling and topping?
Yes, shredded coconut is essential in the filling to infuse that beloved coconut flavor and texture, and adding some on top gives a lovely crunch and decorative finish that ties the dessert together beautifully.
Can I make this recipe dairy-free?
With some substitutions like coconut milk and dairy-free butter alternatives, you can enjoy a dairy-free version. However, the texture and flavor might vary from the classic richness that makes this Old-Fashioned Coconut Cream Pie Recipe so special.
How do I know when the custard is thick enough?
The filling should coat the back of a spoon and leave a clear line when you run your finger through it. It thickens more as it cools, so removing it from heat at this stage ensures perfect consistency.
Can I prepare the pie in advance for a party?
Yes! This pie actually benefits from resting in the refrigerator overnight. Making it a day ahead allows flavors to meld and the filling to set perfectly, making hosting a breeze and impressing your guests effortlessly.
Final Thoughts
There is something truly magical about making and sharing an Old-Fashioned Coconut Cream Pie Recipe. It’s more than just a dessert; it’s a comforting tradition wrapped in creamy coconut goodness and flaky crust. Whether you’re baking for a holiday, special occasion, or simply for yourself, this recipe invites you to experience joy in every bite. So roll up your sleeves and treat yourself to the warmth and sweetness of this timeless pie—you won’t regret it!
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Old-Fashioned Coconut Cream Pie Recipe
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8 servings 1x
Description
This Old-Fashioned Coconut Cream Pie features a flaky homemade pie crust filled with a rich, creamy coconut custard and topped with fluffy whipped cream and toasted coconut. Perfectly balanced with sweet coconut flavor and a smooth texture, this classic dessert is a nostalgic treat for any occasion.
Ingredients
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
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)
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 flour and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Bake the Crust: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Fit the dough into the dish and trim edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 10-12 minutes. Remove weights and parchment, then bake another 5-7 minutes until golden brown. Cool completely.
- Make the Coconut Cream Filling: In a medium saucepan, combine milk, heavy cream, sugar, and salt. Heat over medium, stirring occasionally, until hot but not boiling. In a separate bowl, whisk egg yolks and cornstarch until smooth. Gradually whisk some hot milk mixture into the yolks, then return the yolk mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened, about 5-7 minutes.
- Finish the Filling: Remove from heat and stir in butter, shredded coconut, vanilla extract, and coconut extract if using. Stir until smooth and combined. Let cool slightly, then pour into the cooled pie crust and smooth the surface.
- Prepare the Whipped Cream: Whip the heavy cream with powdered sugar and vanilla extract in a medium bowl until soft peaks form.
- Assemble the Pie: Spread the whipped cream evenly over the coconut filling. Garnish with additional shredded coconut. Refrigerate for at least 4 hours or overnight to set before serving.
Notes
- Use cold butter and ice water to ensure a flaky pie crust.
- Line the crust with parchment and weights during blind baking to prevent shrinking.
- Constant whisking during custard cooking prevents lumps and curdling.
- Coconut extract is optional but enhances the coconut flavor.
- Refrigerate the pie long enough to fully set the filling for clean slices.
- For extra texture, lightly toast some shredded coconut for topping.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
