Old Fashioned Coconut Cream Pie
Old Fashioned Coconut Cream Pie tastes like it came straight from Grandma’s kitchen with homemade custard, fluffy whipped cream and toasted coconut!
Servings: 8 servings
Calories: 595kcal
Ingredients
Coconut Cream Pie
- 1 premade pie crust (can be refrigerated or made from scratch)
- 1 cup sweetened coconut flakes
- 1 cup sugar
- ⅓ cup cornstarch
- 4 large egg yolks
- ¼ teaspoon salt
- 2 cups heavy cream
- 1 cup coconut milk (full fat, unsweetened, found in a can)
- 1 teaspoon vanilla extract
Homemade Whipped Cream
- 1 cup heavy cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Place the pie crust into a 9-inch pie plate. Poke holes in the bottom of the dough using a fork. Crimp the pie crust edges. Place a sheet of parchment paper on top of the dough and fill the pie crust with dried beans or pie weights. Bake at 375ºF for 15-18 minutes until the crust is golden brown.
- Whisk together the sugar, cornstarch, egg yolks, and salt in a large heat-safe mixing bowl. Set the mixture aside.
- In a medium pot, bring your heavy cream and coconut milk up to a simmer over medium heat. Slowly whisk the warmed milk into the sugar mixture. Once all of the milk is incorporated, transfer the mixture into the pot. Bring it up to a boil, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon, about 5 to 10 minutes. Stir in the vanilla extract and ¾ cup of the toasted coconut.
- Pour the custard into the prepared pie crust. Cover the custard with a sheet of plastic wrap and refrigerate for a minimum of 6 hours.
- In the bowl of a mixer, combine the heavy cream, powdered sugar, and vanilla. Whip the mixture on medium speed until medium peaks are achieved. Place the whipped cream into a piping bag with a large star tip in it. Pipe the whipped cream onto the pie.
- Sprinkle the whipped cream with the remainder of the toasted coconut.
Before making this recipe, preheat the oven to 375ºF and toast the coconut by sprinkling it onto a sheet pan in a single layer. Bake it until the coconut becomes golden brown, about 3-4 minutes. Watch it carefully so it won't scorch.
Notes
- To keep the whipped cream firm, chill your mixing bowl and beaters for 10 minutes before whipping the cream.
- When blind baking the crust, use parchment paper and pie weights or dried beans to keep the pie dough from puffing up.
- Whisk constantly when cooking the custard to prevent lumps and ensure a smooth, creamy texture.
- Cover the surface of the custard with a piece of plastic wrap before chilling to prevent a skin from forming.
- Make sure you purchase canned coconut milk and not the kind you drink. It is thick and usually comes unsweetened.
Nutrition
Serving: 1serving | Calories: 595kcal | Carbohydrates: 51g | Protein: 6g | Fat: 49g | Saturated Fat: 31g | Sodium: 223mg | Potassium: 217mg | Fiber: 2g | Sugar: 34g | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg