Old Fashioned Coconut Cream Pie

For the Coconut Custard Filling

• 2½ cups whole milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1½ teaspoons vanilla extract
• 1½ cups sweetened shredded coconut

For the Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup toasted coconut (for garnish)

Step-by-Step Method

Step 1: Prepare and Bake the Pie Crust

Preheat your oven to 375°F (190°C). Roll out the pie dough and fit it into a 9-inch pie plate. Crimp the edges neatly. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and add pie weights or dried beans.

Bake for 15 minutes, remove the weights and parchment, then bake for another 10–12 minutes until golden brown. Let the crust cool completely before filling.

Step 2: Heat the Milk

In a medium saucepan, gently warm the milk over medium heat until it’s hot but not boiling. Stir occasionally to prevent scorching. Remove from heat once steam appears.

Step 3: Mix the Custard Base

In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth and pale. Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly—this tempers the eggs and prevents curdling.

Step 4: Cook the Custard

Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble. This usually takes 5–7 minutes.

Once thick, remove from heat and stir in the butter and vanilla extract until fully melted and smooth.

Step 5: Add the Coconut

Fold the shredded coconut into the hot custard, making sure it’s evenly distributed. This step gives the pie its signature texture and flavor.

Step 6: Fill the Pie Crust

Pour the warm coconut custard into the cooled pie crust. Smooth the top with a spatula. Press a piece of plastic wrap gently against the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.

Step 7: Prepare the Whipped Cream Topping

In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft, fluffy peaks form. Be careful not to overbeat.

Step 8: Finish and Garnish

Spread or pipe the whipped cream over the chilled pie. Sprinkle toasted coconut on top for a beautiful, classic finish.

Tips for Perfect Results

• Whisk constantly while cooking the custard to ensure a smooth, lump-free filling.
• Use whole milk for the richest flavor and creamiest texture.
• Toast coconut in a dry skillet or oven until lightly golden to enhance its nutty flavor.

A Slice of Sweet Tradition

Old-Fashioned Coconut Cream Pie is more than just a dessert—it’s a celebration of simple ingredients transformed through patience and care. Creamy, fragrant, and perfectly balanced, this pie is ideal for holidays, Sunday dinners, or anytime you want to bring a little vintage charm to the table. One slice is never enough, and that’s exactly how it should be. 🥥🥧