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Old-Fashioned Coconut Cream Pie

Old-Fashioned Coconut Cream Pie

This classic old-fashioned coconut cream pie features a rich coconut custard filling, topped with whipped cream and toasted coconut flakes. Perfect for dessert lovers, this pie is sure to evoke nostalgia with every creamy, sweet bite.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch pie pan
  • 1 medium saucepan
  • 1 whisk
  • 2 mixing bowls
  • 1 plastic wrap
  • 1 electric mixer or hand whisk
  • 1 wooden spoon

Ingredients
  

  • 1 pre-baked pie crust 9-inch pie crust
  • 1 cup granulated sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 cups whole milk
  • 1 cup unsweetened coconut milk For best flavor, use fresh coconut milk if possible.
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups shredded sweetened coconut
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract for whipping cream
  • to taste serving toasted coconut flakes for garnish Optional garnish.

Instructions
 

  • In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk them together until well blended.
  • In a separate bowl, whisk together the egg yolks and then gradually add the whole milk and coconut milk to the egg yolks, stirring until smooth.
  • Slowly pour the egg mixture into the saucepan with the sugar and cornstarch. Whisk continuously over medium heat until the mixture thickens and begins to bubble, about 7-10 minutes.
  • Once thick, remove the saucepan from heat and stir in the butter, vanilla extract, and shredded coconut until fully combined.
  • Pour the coconut custard filling into the pre-baked pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
  • Once the pie is set, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
  • Spread the whipped cream over the cooled coconut filling, then garnish with toasted coconut flakes if desired.
  • Slice and serve your old-fashioned coconut cream pie chilled.

Notes

For the best flavor, use fresh coconut milk if possible.
Feel free to adjust the sweetness by reducing or increasing the sugar according to your taste.
The pie can be prepared a day in advance, making it a great choice for gatherings.