Description
This Old Fashioned Coconut Cream Pie is a delightful blend of toasted coconut, creamy coconut custard, and a fluffy whipped topping nestled in a flaky baked pie shell. Perfect for coconut lovers, it combines a rich coconut milk-based filling with a touch of vanilla and a crunchy toasted coconut garnish for an indulgent yet classic dessert.
Ingredients
Scale
Toasted Coconut
- 1¼ cups sweetened flaked coconut, divided
Custard Filling
- ¾ cup sugar
- â…“ cup cornstarch
- 1 (13.5-oz) can unsweetened coconut milk
- 1½ cups half-and-half
- 2 eggs
- ¼ tsp salt
- 1 tbsp vanilla extract, divided
Pie Base
- 1 (9-inch) deep dish pie shell, baked
Whipped Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat and Toast Coconut: Preheat oven to 350ºF. Spread 1¼ cups sweetened flaked coconut evenly on a baking sheet and bake for 5 to 10 minutes, or until golden brown, stirring occasionally to ensure even toasting. Remove from oven and set aside.
- Mix Custard Ingredients: In a large saucepan, whisk together ¾ cup sugar and ⅓ cup cornstarch until combined. Gradually whisk in 1 can of unsweetened coconut milk, 1½ cups half-and-half, 2 eggs, and ¼ tsp salt until smooth.
- Cook Custard: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent lumps and sticking. Once boiling, continue to cook and stir for an additional 2 minutes to fully thicken the custard. Remove from heat.
- Add Coconut and Vanilla: Stir in 1 cup of the toasted coconut flakes and 1 tsp vanilla extract into the hot custard until evenly combined.
- Chill the Filling: Transfer the custard to a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for about 4 hours or until firm.
- Fill Pie Shell: Once chilled and firm, spread the coconut custard filling evenly into the baked 9-inch deep dish pie shell.
- Prepare Whipped Cream Topping: In a mixing bowl, combine 1 cup heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla extract. Using an electric mixer, whip until stiff peaks form, indicating the cream holds its shape well.
- Assemble and Garnish: Spread the whipped cream topping evenly over the chilled custard filling. Sprinkle the remaining ¼ cup toasted coconut flakes on top for a decorative and flavorful finish. Keep refrigerated until ready to serve.
Notes
- Pressing plastic wrap directly onto the custard prevents a skin from forming, ensuring a smooth pie filling.
- Use sweetened flaked coconut for the best flavor and texture contrast in the pie.
- You can prepare the pie a day ahead and refrigerate it for best results.
- The baked pie shell should be fully cooled before filling to avoid melting the custard.
- For a dairy-free version, substitute half-and-half and heavy cream with coconut cream or other non-dairy alternatives.
