Easy Old-Fashioned Coconut Cream Pie—a classic dessert that’s sure to evoke memories of homemade goodness and sweet simplicity. Picture this: a flaky pie crust filled with a rich and creamy coconut custard, topped with billowy whipped cream and toasted coconut flakes. It’s a slice of heaven that’s perfect for any occasion, from family gatherings to holiday celebrations.

Crafting this pie is a labor of love, but the results are well worth it. With just a few simple ingredients and easy-to-follow instructions, you can create a pie that’s sure to impress even the most discerning palates. So roll up your sleeves, dust off your pie dish, and get ready to bake up a taste of tradition with our Easy Old-Fashioned Coconut Cream Pie.

Resume of the recipe in Todd Wilbur’s Writing Style

Prepare to indulge in a slice of nostalgia with our Easy Old-Fashioned Coconut Cream Pie recipe—a timeless dessert that captures the essence of homemade goodness and sweet simplicity. This classic pie features a flaky crust filled with a luscious coconut custard, topped with clouds of whipped cream and toasted coconut flakes—a true taste of tradition.

What sets this pie apart is its timeless appeal and comforting flavors. With just a handful of basic ingredients and straightforward instructions, you can create a pie that’s reminiscent of days gone by, yet still delights the senses with its creamy texture and coconutty goodness.

A Tale of Homemade Comfort

In our household, desserts are a cherished tradition, and our Easy Old-Fashioned Coconut Cream Pie is a beloved favorite. I still remember the first time I made it—the aroma of toasted coconut filling the kitchen, the anticipation as the pie cooled on the counter, the smiles of satisfaction as my family took their first bites. Since then, it has become a staple at our gatherings, a dessert that brings joy and comfort with every forkful.

Why This ‘Easy Old-Fashioned Coconut Cream Pie’

Classic Flavor: Enjoy the timeless taste of homemade coconut cream pie, reminiscent of grandma’s kitchen and simpler times.
Simple Ingredients: With just a few pantry staples and minimal prep work, you can create a pie that’s rich in flavor and nostalgia.
Crowd-Pleaser: Loved by all ages, it’s a surefire hit at potlucks, holiday dinners, or anytime you’re craving a taste of tradition.
Homemade Goodness: Skip the store-bought pies and treat yourself to the real deal—nothing beats the taste of homemade coconut cream pie!

What i need to make Easy Old-Fashioned Coconut Cream Pie

For the Pie Crust:

1 pre-made pie crust (or homemade if preferred)

For the Coconut Custard Filling:

1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted (for garnish)

How to Make Easy Old-Fashioned Coconut Cream Pie

Prepare the Pie Crust:

Preheat the Oven: Preheat your oven according to the pie crust package instructions, or to 375°F (190°C) if using homemade crust.
Line Pie Dish: Place the pre-made pie crust into a 9-inch pie dish, crimping the edges as desired. Prick the bottom and sides of the crust with a fork to prevent air bubbles.
Blind Bake: If using store-bought crust, follow the package instructions for blind baking. If using homemade crust, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until lightly golden brown. Remove from oven and set aside to cool.

Prepare the Coconut Custard Filling:

Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, flour, and salt until well combined.
Add Milk and Egg Yolks: Gradually whisk in the whole milk until smooth. Add the egg yolks and whisk until combined.
Cook Custard: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
Add Coconut and Vanilla: Remove the saucepan from heat and stir in the sweetened shredded coconut, vanilla extract, and unsalted butter until the butter is melted and the coconut is evenly distributed.
Cool Filling: Allow the coconut custard filling to cool slightly, then pour it into the pre-baked pie crust, spreading it out evenly.

Prepare the Topping:

Whip Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread over Pie: Spread the whipped cream over the cooled coconut custard filling, covering the entire surface of the pie.
Toast Coconut: In a dry skillet over medium heat, toast the sweetened shredded coconut until lightly golden brown and fragrant, stirring frequently to prevent burning.
Garnish Pie: Sprinkle the toasted coconut over the whipped cream topping, covering the entire surface of the pie.
Chill and Serve: Refrigerate the Coconut Cream Pie for at least 2 hours, or until fully chilled and set. Slice and serve cold, enjoying every creamy, coconutty bite!

Tips For Easy Old-Fashioned Coconut Cream Pie

Homemade Pie Crust: If you have the time, consider making your own homemade pie crust for an extra special touch. Use your favorite recipe or try a traditional butter crust for the perfect flaky base.
Fresh Coconut: For an even more intense coconut flavor, you can use fresh grated coconut instead of sweetened shredded coconut in the custard filling.
Make-Ahead: This pie can be made a day in advance and stored covered in the refrigerator until ready to serve. Just wait to add the whipped cream and toasted coconut until just before serving for the freshest taste and texture.

Substitutions and Variations For Easy Old-Fashioned Coconut Cream Pie

Almond Extract: For a unique flavor twist, substitute almond extract for the vanilla extract in both the custard filling and whipped cream topping.
Chocolate Drizzle: Drizzle melted chocolate over the whipped cream topping for an extra decadent touch. Dark chocolate pairs particularly well with the creamy coconut flavor.
Nut Topping: Sprinkle chopped nuts, such as toasted almonds or pecans, over the whipped cream topping for added crunch and flavor.

Make a Healthier Version For Easy Old-Fashioned Coconut Cream Pie

Lighter Cream: Use light or reduced-fat coconut milk in place of whole milk for a lighter custard filling. You can also use light whipped cream or whipped coconut cream for the topping.
Less Sugar: Reduce the amount of granulated sugar in the custard filling and whipped cream topping for a less sweet version of the pie.
Whole Grain Crust: Use a whole grain or gluten-free pie crust for a healthier option that’s still deliciously satisfying.

“And there you have it—a slice of homemade goodness with our Easy Old-Fashioned Coconut Cream Pie. From the flaky crust to the creamy coconut custard filling and billowy whipped cream topping, every bite is a taste of tradition and nostalgia. Whether served as a dessert for special occasions or enjoyed as a sweet treat any day of the week, this pie is sure to bring joy and delight to all who taste it.”

Frequently Asked Questions For Easy Old-Fashioned Coconut Cream Pie:

Can I use coconut milk instead of whole milk for the custard filling?

Yes, you can use coconut milk for a richer coconut flavor. Just be sure to use unsweetened coconut milk and adjust the sweetness of the filling accordingly.

How far in advance can I make this pie?

You can make the Coconut Cream Pie up to a day in advance and store it covered in the refrigerator until ready to serve. Just wait to add the whipped cream and toasted coconut until just before serving for the freshest taste and texture.

Can I use fresh coconut instead of sweetened shredded coconut?

Absolutely! Fresh grated coconut will provide a more intense coconut flavor and texture in the custard filling. Just be sure to adjust the sweetness of the filling if using unsweetened coconut.

Can I freeze leftover pie?

While it’s best enjoyed fresh, you can freeze any leftover pie slices in an airtight container for up to 1-2 months. Thaw in the refrigerator overnight before serving for the best texture and flavor.

Old-Fashioned Coconut Cream Pie

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Pie Crust (pre-made or homemade): 1 (9-inch)
Sweetened Shredded Coconut: 1 cup
Whole Milk: 2 cups
Heavy Cream: 1 cup
Egg Yolks: 4 large
Granulated Sugar: 1 cup
Cornstarch: 1/2 cup
Salt: 1/4 teaspoon
Unsalted Butter: 2 tablespoons
Vanilla Extract: 1 teaspoon
Whipped Cream (for topping): 1 cup
Toasted Coconut (for garnish): 1/2 cup

Directions

Begin your journey into the past by preheating your oven to 350°F (175°C). If using a pre-made pie crust, bake it according to the package instructions;
if making your own, blind bake the crust until golden. In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning.
Set aside a portion for garnish. In a saucepan, combine whole milk and heavy cream, bringing it to a gentle simmer over medium heat. In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
Gradually pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard.
Remove from heat and stir in unsalted butter, vanilla extract, and the toasted shredded coconut. Pour the coconut custard into the baked pie crust.
Allow it to cool to room temperature, then refrigerate for at least 4 hours or until set. Before serving, top the pie with a generous layer of whipped cream and sprinkle the toasted coconut reserved for garnish.
Slice, serve, and savor the taste of history with each forkful of Old-Fashioned Coconut Cream Pie.

Easy Old-Fashioned Coconut Cream Pie