Description
This Old-Fashioned Coconut Cream Pie features a creamy, custard-style filling made with both whole milk and coconut milk, delivering rich coconut flavor. Set in a pre-baked 9-inch pie crust and topped with whipped cream and toasted coconut flakes, this classic American dessert is smooth, luscious, and perfect for any occasion.
Ingredients
Scale
Pie Base
- 1 9-inch pre-baked pie crust
Filling
- 1 cup sweetened shredded coconut
- 1 cup whole milk
- 1 cup canned coconut milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
Topping
- 1 cup whipped cream or whipped topping
- Toasted coconut flakes for garnish
Instructions
- Prepare the custard base: In a medium saucepan over medium heat, combine the whole milk, canned coconut milk, sugar, cornstarch, and salt. Whisk constantly to prevent lumps and cook the mixture until it thickens and begins to bubble.
- Temper the egg yolks: While the milk mixture is heating, whisk the egg yolks in a separate bowl. Slowly add about ½ cup of the hot milk mixture into the yolks while continuously whisking to prevent curdling.
- Combine yolks and cook filling: Gradually whisk the tempered yolks back into the saucepan with the remaining hot milk mixture. Continue to cook over medium heat, stirring constantly, for 2 to 3 more minutes until the filling is thick and smooth.
- Add flavor and shredded coconut: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and coconut extract (if using). Fold in the sweetened shredded coconut to incorporate evenly.
- Fill the pie crust and chill: Pour the finished coconut custard filling into the cooled pre-baked pie crust. Smooth the surface and cover with plastic wrap pressed directly on top of the filling to prevent a skin from forming. Refrigerate for at least 4 hours until the pie is fully set.
- Garnish and serve: Before serving, spread whipped cream or whipped topping evenly over the pie. Sprinkle generously with toasted coconut flakes for added texture and flavor.
Notes
- To toast coconut flakes, spread shredded coconut evenly on a baking sheet and bake at 325°F (160°C) for 5 to 7 minutes, stirring occasionally until golden brown.
- For a lighter version, substitute reduced-fat milk and light whipped topping.
- Pressing plastic wrap directly onto the filling prevents a skin from forming while chilling.
- Ensure the pie crust is fully baked and cooled prior to filling for best texture.
