Old Fashioned Coconut Cream Pie Recipe
Learn to make authentic old fashioned coconut cream pie with rich custard filling and toasted coconut. This classic diner dessert recipe is perfect for coconut lovers seeking nostalgic flavors.
Ingredients
- 1 9-inch Pie Crust, blind-baked and cooled
The Filling:
- 2 cups Whole Milk
- 1/2 cup Coconut Milk replaces part of the milk for a richer fat content
- 2/3 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1/4 tsp Salt
- 4 Large Egg Yolks
- 1 ½ cups Shredded Sweetened Coconut toasted
- 2 Tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Coconut Extract amplifies the tropical profile
The Topping:
- 1 ½ cups Heavy Whipping Cream chilled
- 3 Tbsp Confectioners' Sugar
- 1/2 cup Toasted Coconut Flakes for garnish
Instructions
- Before starting the custard, spread all your shredded coconut on a baking sheet. Bake at 325°F for 5–8 minutes, tossing frequently, until golden brown. This removes the "chewy" moisture and adds a macaroon-like crunch.
- In a medium saucepan, whisk the sugar, cornstarch, salt, milk, and coconut milk. Cook over medium heat until bubbling. Whisk a half-cup of the hot liquid into the egg yolks in a separate bowl to "temper" them, then pour the yolk mixture back into the pan. This prevents the eggs from scrambling.
- Continue cooking for 2 more minutes until the whisk leaves distinct trails in the custard. Remove from heat and stir in the butter, vanilla, coconut extract, and 1 cup of the toasted coconut.
- Pour the filling into the pre-baked pie shell. Immediately press a piece of plastic wrap directly onto the surface of the custard. This is essential to prevent a rubbery "skin" from forming as it cools.
- Refrigerate for at least 4 hours. A cold custard is a stable custard.
- Beat the heavy cream and confectioners' sugar until stiff peaks form. Spread over the chilled pie and top with the remaining toasted coconut and a few extra flakes for visual texture.
Tried this recipe?Let us know how it was!