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Old-Fashioned Coconut Cream Pie

A delightful and nostalgic dessert featuring a creamy coconut custard filling in a baked crust, topped with whipped cream and toasted coconut flakes.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 3 hours
Course Dessert, Pie
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

For the pie crust

  • 1 piece pie crust (store-bought or homemade) Follow package instructions for store-bought or prepare homemade as per your recipe.

For the filling

  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 4 cups whole milk For a Halal-friendly twist, use coconut milk.
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 3 tablespoons unsalted butter Cut into small pieces.

For the topping

  • 1 cup whipped cream For topping.
  • 1/2 cup toasted shredded coconut For garnish.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). If using a store-bought pie crust, follow package instructions. If making a homemade crust, roll it out, fit it into a pie dish, and pierce the bottom with a fork. Bake until golden brown for about 10 minutes and let it cool.

Filling Preparation

  • In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk, ensuring no lumps. Cook over medium heat, stirring continuously until it begins to boil and thickens.
  • In a separate bowl, beat the egg yolks. Once thickened, gradually ladle some of the milk mixture into the egg yolks, whisking constantly to temper them.
  • Pour the egg yolk mixture back into the saucepan while stirring constantly. Cook for an additional 2-3 minutes until thickened. Remove from heat and stir in vanilla extract, shredded coconut, and butter until smooth.

Assembling and Serving

  • Pour the coconut filling into the pre-baked pie crust, smoothing out the top. Cool at room temperature, then refrigerate for at least 2-3 hours until fully set.
  • When ready to serve, top with whipped cream and sprinkle toasted coconut flakes for an added crunch.

Notes

Store in the refrigerator in an airtight container. Best consumed within 3 days. Can be frozen for up to one month; thaw in the refrigerator before serving.
Keyword Baking, Coconut Cream Pie, Comfort Food, Dessert Recipe, Old-Fashioned Pie