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Old-Fashioned Coconut Cream Pie

A creamy and dreamy dessert with a flaky crust, filled with a rich coconut custard and topped with fluffy whipped cream and toasted coconut flakes.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 crust 1 pre-made pie crust (store-bought or homemade) Follow package instructions or homemade recipe.
For the Coconut Cream Filling
  • 2 cups 2 cups of whole milk Coconut milk can be used for a dairy-free option.
  • 1 cup 1 cup of shredded coconut Unsweetened is preferable for a balanced flavor.
  • 3/4 cup 3/4 cup granulated sugar
  • 1/4 cup 1/4 cup cornstarch
  • 1/4 teaspoon 1/4 teaspoon salt
  • 3 large 3 large egg yolks, slightly beaten
  • 2 tablespoons 2 tablespoons unsalted butter
  • 1 teaspoon 1 teaspoon pure vanilla extract
For Toppings
  • 1 cup 1 cup heavy whipping cream
  • 2 tablespoons 2 tablespoons powdered sugar
  • 1/2 cup 1/2 cup toasted coconut flakes For garnishing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). If using a pre-made crust, follow the package instructions. If making homemade, roll it out and fit it into a 9-inch pie dish. Bake for 10-15 minutes until lightly golden. Allow it to cool completely.
  2. In a medium saucepan, add the whole milk and shredded coconut. Stir over medium heat until it begins to simmer. Remove from heat.
  3. In a separate bowl, whisk together sugar, cornstarch, and salt.
  4. Gradually add a small amount of the hot milk mixture to the egg yolks in a bowl, whisking constantly to temper the eggs.
  5. Slowly whisk the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring continuously until thickened – about 5-7 minutes.
  6. Remove from heat. Stir in butter and vanilla extract until smooth and creamy. Pour the filling into the cooled pie crust and spread evenly.
  7. Cover with plastic wrap and place in the refrigerator for at least 4 hours, or overnight for best results.
  8. Once your pie is set, whip the heavy cream and powdered sugar together until soft peaks form. Top your chilled pie with whipped cream and sprinkle with toasted coconut flakes.
  9. Slice, serve, and enjoy the delightful flavors of your Old-Fashioned Coconut Cream Pie!

Notes

For a dairy-free option, use coconut milk instead of whole milk to enhance the coconut flavor further! Proper timing is essential to ensure the pie cools adequately. Avoid curdling the filling by stirring constantly.