This Old-Fashioned Coconut Cream Pie is a rich, creamy dessert that brings back nostalgic flavors of homemade baking. With a buttery, flaky crust and a luscious coconut-infused custard filling, this pie is a true classic. The smooth texture of the filling, combined with the toasted coconut topping, creates a perfect balance of sweetness and crunch. Whether served at family gatherings or enjoyed as a comforting treat, this pie is sure to impress.
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the Coconut Cream Filling:
- 2 cups half-and-half
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes
- 2 tablespoons unsalted butter
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup toasted coconut flakes
Instructions
Step 1: Prepare the Pie Crust
- In a large mixing bowl, combine the flour and salt.
- Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together.
- Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Roll out the dough and fit it into a 9-inch pie pan.
- Prick the bottom with a fork and bake at 375°F (190°C) for 12-15 minutes, or until golden brown.
Step 2: Make the Coconut Cream Filling
- In a medium saucepan, whisk together the half-and-half, sugar, flour, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- In a separate bowl, beat the egg yolks. Gradually add a small amount of the hot mixture to the yolks, whisking continuously.
- Pour the egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, coconut flakes, and butter.
- Pour the filling into the baked pie crust and let cool completely.
Step 3: Prepare the Whipped Topping
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the cooled pie.
- Sprinkle with toasted coconut flakes for a beautiful finish.
Step 4: Chill and Serve
- Refrigerate the pie for at least 4 hours, or overnight, to allow the flavors to meld.
- Slice and serve chilled for the best texture and flavor.
Serving and Storage Tips
Serving Tips:
- Pair with coffee or tea for a delightful experience.
- Drizzle with caramel for extra indulgence.
- Garnish with extra toasted coconut for a decorative touch.
Storage Tips:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Avoid freezing, as the texture may change.
This Old-Fashioned Coconut Cream Pie is a timeless dessert that delivers creamy, coconut-infused goodness in every bite. Would you like variations, such as adding chocolate or swapping the crust for a graham cracker base? 😊
For more inspiration, check out this recipe guide!