Description
This Old-Fashioned Coconut Cream Pie features a buttery, flaky crust filled with a rich and creamy coconut custard topped with fluffy whipped cream and toasted coconut. Perfectly balanced sweetness and smooth textures make this classic dessert a crowd-pleaser 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 the 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. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Bake the Crust: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Fit the dough into the dish and trim the edges. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment and weights. Continue baking for another 5-7 minutes until golden brown. Allow the crust to cool completely before filling.
- Make the Coconut Cream Filling: In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour some of the hot milk mixture into the egg yolks while whisking constantly to temper them, then return the egg mixture to the saucepan.
- Cook the Filling: Cook the combined mixture over medium heat, whisking constantly until thickened and pudding-like, about 5-7 minutes. Remove from heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract if using. Continue stirring until smooth and fully combined. Let the filling cool slightly before pouring it into the cooled pie crust. Smooth the surface with a spatula.
- Prepare the Whipped Cream: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will create a light and creamy topping.
- Assemble the Pie: Spread the whipped cream evenly over the coconut filling. Garnish the top with additional shredded coconut for decorative appeal. Refrigerate the pie for at least 4 hours or overnight to allow it to set properly.
- Serve: Once chilled and set, slice the pie and enjoy this luscious, creamy coconut dessert.
Notes
- Chilling the dough before baking helps prevent shrinkage and results in a flakier crust.
- Tempering the egg yolks prevents them from curdling when added to the hot milk mixture.
- Using sweetened shredded coconut in the filling and for topping enhances the coconut flavor and texture.
- The optional coconut extract intensifies the coconut aroma but can be omitted if unavailable.
- Make sure the filling is slightly cooled before assembling to avoid melting the whipped cream topping.
- For a decorative touch, you can toast the shredded coconut before garnishing.
