There's something undeniably nostalgic about an Old Fashioned Coconut Cream Pie. This delightful dessert, often found gracing the tables of family gatherings and special occasions, evokes memories of sunlit kitchens and the warm embrace of loved ones. With its luscious coconut custard filling, fluffy whipped topping, and flaky pie crust, this pie is not just a treat for the taste buds but a celebration of classic dessert recipes that have stood the test of time.
Ingredients
Scale:
For the Flaky Pie Crust:
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
1 tablespoon granulated sugar
¼ teaspoon salt
4-5 tablespoons ice water
For the Coconut Cream Filling:
1 cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
2 ¾ cups coconut milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup shredded coconut, toasted
For the Topping:
1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Additional toasted coconut for garnish
Instructions
Prepare the Flaky Pie Crust: In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup of chilled and cubed unsalted butter, 1 tablespoon of granulated sugar, and ¼ teaspoon of salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Add 4-5 tablespoons of ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan and trim any excess. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans.
Bake the crust for 10-12 minutes or until lightly golden. Remove the weights and parchment, and bake for an additional 5 minutes. Let it cool completely.
Make the Coconut Cream Filling: In a medium saucepan, whisk together 1 cup of granulated sugar, ⅓ cup of cornstarch, and ¼ teaspoon of salt. Gradually whisk in 2 ¾ cups of coconut milk until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble (about 5-7 minutes).
In a separate bowl, beat 4 large egg yolks. Slowly add a cup of the hot coconut mixture to the yolks, whisking constantly to temper them. Pour the egg mixture back into the saucepan.
Continue cooking for another 2-3 minutes, then remove from heat. Stir in 2 tablespoons of butter, 1 teaspoon of vanilla extract, and 1 cup of toasted shredded coconut.
Assemble the Pie: Pour the coconut cream filling into the cooled pie crust, smoothing the top. Refrigerate for at least 4 hours or until set.
Prepare the Topping: In a mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form.
Spread the whipped cream over the set coconut filling and sprinkle additional toasted coconut on top for garnish.
