Description
This Old-Fashioned Coconut Cream Pie features a flaky homemade pie crust filled with a rich and creamy coconut custard, topped with whipped cream and toasted coconut. A classic dessert perfect for any occasion, blending traditional techniques with tropical flavors for a luscious finish.
Ingredients
Scale
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
Coconut Cream Filling
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg yolks, lightly beaten
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded sweetened coconut (plus extra for topping)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Pie Crust: Preheat the oven to 375°F (190°C). In a large bowl, combine the flour and salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough forms a cohesive ball. Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Bake the Crust: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim excess edges, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove parchment and weights and bake for an additional 5-7 minutes until the crust is golden brown. Allow to cool completely before filling.
- Make the Coconut Cream Filling: In a medium saucepan, combine whole milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until hot but not boiling. In a separate bowl, whisk together egg yolks and cornstarch until smooth. Slowly temper the egg yolk mixture by whisking in some of the hot milk mixture. Return the tempered egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 5-7 minutes.
- Finish the Filling: Remove the saucepan from heat and stir in the butter, shredded coconut, vanilla extract, and optional coconut extract until smooth and fully combined. Allow the filling to cool slightly before pouring it into the cooled pie crust. Smooth the top evenly with a spatula.
- Prepare the Whipped Cream: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, ensuring the whipped cream is fluffy and airy.
- Assemble the Pie: Evenly spread the whipped cream over the coconut filling layer. Garnish the top with additional shredded coconut. Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to set properly.
- Serve: Slice the pie and enjoy this luscious, creamy coconut dessert that balances a crisp crust with a smooth coconut custard and fluffy whipped cream topping.
Notes
- For best results, use cold butter and ice-cold water when making the pie crust to ensure flakiness.
- Tempering the egg yolks is crucial to avoid curdling when adding hot milk.
- Coconut extract is optional but enhances the coconut flavor.
- Allow the pie plenty of time to chill and set for the best texture.
- Extra toasted coconut can be sprinkled on top for added texture and flavor.
