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Old Fashioned Coconut Cream Pie

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Old Fashioned Coconut Cream Pie is a classic, rich and creamy dessert featuring a flaky buttery crust, luscious coconut custard made with real coconut milk and shredded coconut, and a fluffy whipped cream topping. This nostalgic treat balances texture and flavor perfectly, ideal for family gatherings, special occasions, or any time you crave a comforting, timeless dessert.

Ingredients

Scale

Pie Crust

  • 1 flaky, buttery pie crust (homemade or store-bought)

Coconut Custard

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 pinch salt
  • 2 cups canned coconut milk
  • 4 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Optional Garnish

  • Toasted coconut flakes

Instructions

  1. Prepare the Pie Crust: Roll out your pie dough into a 9-inch circle and fit it into your pie plate. Prick the bottom with a fork to prevent bubbles. Bake it blind using pie weights or dried beans at 375°F (190°C) for about 15 minutes until golden. Let it cool completely before filling.
  2. Make the Coconut Custard: In a medium saucepan, combine sugar, cornstarch, and a pinch of salt. Slowly whisk in coconut milk and egg yolks, stirring constantly over medium heat. Cook until the mixture thickens into a creamy custard. Remove from heat and stir in butter, vanilla extract, and shredded coconut. Allow it to cool slightly before pouring into the crust.
  3. Chill the Pie: Pour the coconut custard filling into the cooled crust. Cover the pie surface with plastic wrap directly on the filling to prevent skin formation. Refrigerate for at least 4 hours or overnight to set firmly.
  4. Whip the Cream Topping: Whip heavy cream with sugar and vanilla extract until soft peaks form. Spread generously over the chilled custard, creating fluffy, cloud-like layers on top.
  5. Garnish and Serve: Top with toasted coconut flakes or extra shredded coconut for added texture and visual appeal. Slice and serve chilled, enjoying the creamy coconut flavors in every bite.

Notes

  • Use canned real coconut milk (unsweetened) for authentic flavor; avoid coconut-flavored substitutes.
  • Toast coconut flakes in a dry skillet over medium heat until golden, watching closely to prevent burning.
  • Place plastic wrap directly on custard while cooling to prevent a rubbery skin.
  • Chill pie thoroughly (at least 4 hours) for the filling to set properly for neat slicing.
  • Whip cream just until soft peaks form; avoid overwhipping to prevent turning into butter.

Nutrition

Keywords: coconut cream pie, classic dessert, coconut custard, flaky pie crust, whipped cream topping, old fashioned pie, homemade pie

Find it online: https://dishesbylina.com/old-fashioned-coconut-cream-pie/