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Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie
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Enjoy the rich, creamy delight of Old Fashioned Coconut Cream Pie, featuring a flaky crust, smooth coconut custard, and fluffy whipped cream topping. This classic dessert is perfect for family gatherings, holidays, or any time you crave a nostalgic sweet treat with luscious texture and authentic coconut flavor.

Ingredients

Scale

Pie Crust

  • 1 pre-made or homemade pie crust

Coconut Custard Filling

  • 1 cup coconut milk (full-fat)
  • 3/4 cup shredded coconut
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Whipped Cream Topping

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

Instructions

  1. Prepare the Pie Crust: Begin by baking a pre-made or homemade pie crust until golden and crisp. This flaky foundation is critical for holding the delicious filling without becoming soggy. Allow it to cool completely before adding your custard.
  2. Make the Coconut Custard Filling: In a medium saucepan, whisk sugar, cornstarch, and egg yolks until smooth. Slowly add coconut milk while stirring constantly. Cook over medium heat until thickened, then remove from heat and stir in butter, vanilla extract, and shredded coconut. Let it cool slightly.
  3. Assemble the Pie: Pour the warm custard into the cooled crust, spreading it evenly. Chill the pie in the refrigerator for several hours to let the filling set completely, ensuring that luscious creamy texture you crave.
  4. Whip the Cream Topping: Beat heavy cream with sugar and vanilla until stiff peaks form. Generously spread or pipe the whipped cream over the chilled custard layer for a fluffy, cloud-like finish.
  5. Garnish and Serve: Finish with a sprinkle of shredded or toasted coconut on top to add flavor and visual appeal. Serve chilled and enjoy the classic indulgence of every bite.

Notes

  • Use Full-Fat Ingredients: Full-fat coconut milk and heavy cream ensure the richest texture and flavor.
  • Cook Custard Slowly: Stir constantly over medium heat to prevent lumps or burning.
  • Chill Well: Refrigerate the pie long enough to let the custard fully set for clean slices.
  • Toast Coconut Carefully: Toast shredded coconut in a dry pan on low heat until golden for extra crunch but avoid burning.
  • Whip Cream Just Right: Beat heavy cream until stiff peaks form but don’t overwhip or it can turn grainy.

Nutrition

Keywords: coconut cream pie, old fashioned pie, creamy coconut custard, whipped cream pie, classic dessert, nostalgic pie

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