Old-Fashioned Coconut Cream Pie
A creamy and nostalgic coconut cream pie with toasted coconut topping, silky custard filling, and a flaky crust. Perfect for holidays or weekend comfort.
Equipment
- Saucepan
- Whisk
- Skillet
- Pie dish
- Spatula
Ingredients
Pie Ingredients
- 1 9-inch pie crust baked and cooled
- 1 cup shredded coconut toasted, divided
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups milk whole milk recommended
- 4 egg yolks beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup whipped cream for topping
Instructions
- Bake your pie crust and let it cool completely before filling.
- Toast the shredded coconut in a dry skillet over medium heat until golden. Stir often and set aside.
- In a saucepan, whisk together sugar, cornstarch, and salt. Slowly add the milk while whisking to prevent lumps.
- Cook over medium heat, stirring constantly, until thickened.
- In a separate bowl, beat egg yolks. Slowly whisk in a bit of the hot mixture to temper. Return yolks to saucepan and cook 2 to 3 minutes more.
- Remove from heat. Stir in butter, vanilla, and most of the toasted coconut. Save some for topping.
- Pour the custard into the cooled crust. Smooth the top and chill for at least 4 hours.
- Top with whipped cream and remaining toasted coconut just before serving.
Notes
For best results, chill overnight. You can use coconut milk for stronger flavor or make it gluten-free with a certified crust.
Nutrition Information (Per Slice)
- Calories: 420
- Carbohydrates: 40g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 180mg
- Potassium: 160mg
- Fiber: 2g
- Sugar: 28g
- Vitamin A: 10% DV
- Vitamin C: 1% DV
- Calcium: 15% DV
- Iron: 6% DV