Description
Indulge in the creamy decadence of this classic Old-Fashioned Coconut Cream Pie. A buttery pie crust filled with a luscious coconut custard topped with billowy whipped cream and toasted coconut.
Ingredients
Scale
Pie Crust:
- 1 9-inch pie crust (baked and cooled)
Coconut Filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 ½ teaspoons vanilla extract
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract (for whipped cream)
- toasted coconut (for topping)
Instructions
- Prepare Coconut Filling: In a saucepan, combine sugar, cornstarch, salt, and milk. Cook until thickened. Temper egg yolks, then add to the mixture and cook until thick. Stir in coconut, butter, and vanilla.
- Fill Pie Crust: Pour the filling into the cooled crust and refrigerate until set.
- Make Whipped Cream: Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pie and top with toasted coconut.
Notes
- To toast coconut, bake at 325°F (163°C) for 5–7 minutes until golden.
- Pie can be made a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 155mg
