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
Scale
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
