Old-Fashioned Coconut Cream Pie Recipe

Introduction

This old-fashioned coconut cream pie recipe delivers a classic dessert that is both simple and delicious. With its rich, creamy coconut filling and fluffy whipped topping, it’s the perfect treat for any occasion. For more sweet side ideas, try Honey Glazed Carrots or Maple Roasted Carrots to round out your meal.

Ingredients

This Coconut Cream Pie recipe creates a dessert with a flaky crust, velvety coconut custard filling, and a cloud of whipped cream topped with toasted coconut for the perfect crunch.

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 large egg yolks
• 1 cup sweetened condensed milk
• 1 cup heavy cream, whipped
• 1 cup toasted unsweetened shredded coconut

Timing

Prep Time	30 minutes
Cook Time	15 minutes
Total Time	45 minutes

Context: This Coconut Cream Pie recipe is about 20% faster than similar recipes, making it a great choice for a quick and delicious dessert.

Step-by-Step Instructions

Step 1 — Prepare the Pie Crust

Pre-bake your pie crust according to package directions or your favorite recipe. For best results, use pie weights or dried beans to prevent the crust from puffing up during baking.

Bake at 375°F (190°C) for about 15-20 minutes, or until the edges are lightly golden. Let the crust cool completely on a wire rack before filling.

Step 2 — Make the Coconut Custard Filling

In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt. Gradually whisk in whole milk and heavy cream until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked.

Step 3 — Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking vigorously. This tempers the eggs and prevents them from scrambling.

Pour the tempered yolk mixture back into the saucepan and return to medium heat. Cook for 2 more minutes, stirring constantly, until very thick.

Step 4 — Add Coconut and Flavorings

Remove the custard from heat and stir in shredded coconut, butter, and vanilla extract. For maximum coconut flavor, use toasted coconut and a splash of coconut extract.

The custard is ready when it coats the back of a spoon and a finger drawn through it leaves a clean path.

Step 5 — Fill and Chill the Pie

Pour the warm coconut custard into the cooled pie crust. Press plastic wrap directly onto the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or until completely set. The Coconut Cream Pie should be firm to the touch before adding topping.

Step 6 — Prepare the Whipped Cream Topping

Just before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Chill your bowl and beaters for best results.

The whipped cream is ready when peaks hold their shape when the beaters are lifted.

Step 7 — Assemble and Garnish

Spread or pipe the whipped cream over the chilled Coconut Cream Pie filling. Create decorative peaks using the back of a spoon or a piping bag.

Sprinkle generously with toasted coconut for texture and visual appeal. Serve immediately or refrigerate until ready to serve.

Nutritional Information

Calories	450
Protein	6g
Carbohydrates	52g
Fat	25g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Heavy Cream — Adds protein and tanginess while reducing fat content.
• Coconut Sugar for White Sugar — Provides a lower glycemic index and subtle caramel notes.
• Almond Flour Crust — Creates a gluten-free, lower-carb base with a nutty flavor.
• Silken Tofu Filling — Offers a dairy-free, protein-rich alternative with a smooth texture.
• Unsweetened Coconut Flakes — Enhances coconut flavor without added sugar.
• Lite Coconut Milk — Reduces fat while maintaining the essential coconut cream pie taste.
• Vanilla Protein Powder — Boosts protein content and adds natural sweetness.
• Reduced-Sodium Coconut Extract — Lowers sodium without compromising the signature coconut aroma.

Serving Suggestions

• Pair this Coconut Cream Pie with a cup of strong black coffee or a glass of cold milk to balance the sweetness.
• Serve chilled for a refreshing summer dessert at picnics and barbecues.
• Garnish with toasted coconut flakes and fresh mint leaves for an elegant presentation.
• Perfect for holiday gatherings like Easter and Christmas, where its creamy texture shines.
• Accompany with a scoop of vanilla ice cream for an indulgent twist on this classic Coconut Cream Pie.
• Slice and serve on individual plates drizzled with a thin caramel or chocolate sauce for a restaurant-style finish.

For a beautiful presentation, use a piping bag to add whipped cream rosettes around the edge of the pie before serving.

Common Mistakes to Avoid

• Mistake: Using sweetened shredded coconut in the filling. Fix: Opt for unsweetened coconut to control sugar levels and prevent excessive sweetness.
• Mistake: Overcooking the custard, causing it to become rubbery. Fix: Remove from heat immediately when thickened and stir constantly for a silky texture.
• Mistake: Skipping the blind bake for the pie crust. Fix: Always pre-bake your crust to avoid a soggy bottom from the wet filling.
• Mistake: Adding coconut to the filling too early. Fix: Fold in toasted coconut after cooking to maintain its texture and nutty flavor.
• Mistake: Not chilling the pie long enough before serving. Fix: Refrigerate for at least 4 hours to allow the custard to set properly.
• Mistake: Using low-fat coconut milk for the filling. Fix: Choose full-fat coconut milk for a richer, creamier consistency.
• Mistake: Whipping cream with sugar too soon. Fix: Chill your bowl and beaters first, then whip cream just before serving for stable peaks.
• Mistake: Neglecting to toast the coconut for garnish. Fix: Lightly toast coconut flakes to enhance flavor and add a delightful crunch.
• Mistake: Rushing the tempering of eggs in the custard. Fix: Slowly add hot milk to eggs while whisking vigorously to prevent scrambling.

Storing Tips

• Fridge: Cover your Coconut Cream Pie tightly and refrigerate for up to 4 days.
• Freezer: Wrap the pie well and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm slice, reheat in a 300°F oven for 10-15 minutes until it reaches an internal temperature of 165°F.

Always store your Coconut Cream Pie in an airtight container to maintain freshness and prevent it from absorbing other odors.

Conclusion

This classic Coconut Cream Pie is the perfect dessert for any occasion. If you love old-fashioned treats, you might also enjoy our Mom’s Old Fashioned Swedish Apple Cake Recipe. Give this pie a try and let us know how it turned out in the comments below!

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FAQs

Can I make this Coconut Cream Pie ahead of time?

Yes, you can prepare this Coconut Cream Pie a day in advance. Keep it refrigerated until ready to serve. The flavors meld beautifully, making it even more delicious.

What is the best way to toast coconut for the topping?

Spread sweetened shredded coconut in a single layer on a baking sheet. Bake at 325°F for 5-10 minutes, stirring occasionally, until golden brown. This adds a wonderful crunch to your Coconut Cream Pie.

Can I use light coconut milk instead of full-fat?

We recommend full-fat coconut milk for the richest, creamiest filling in your Coconut Cream Pie. Light coconut milk will result in a thinner, less creamy consistency.