Yield: 8 slices
Old Fashioned Coconut Cream Pie
Sweet, creamy, and full of tropical coconut flavor, this Old Fashioned Coconut Cream Pie is an heirloom recipe that turns a few simple ingredients into a masterpiece! A beloved combination of sweet coconut, whipped cream, stovetop custard, and flaky pastry.
Ingredients
- ¾ cup granulated sugar
- 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 tablespoon butter
- 1 cup sweetened and shredded coconut
- 1 9- inch baked pie crust
Toppings
- Fresh whipped cream
- ⅓ cup sweetened shredded coconut, toasted
Want to save this recipe?
Instructions
- In a medium saucepan, combine the sugar, flour, cornstarch and salt. In a bowl, whisk together milk and egg yolks, until well combined. Stir the milk mixture into the sugar mixture, until smooth.
- Place saucepan over medium-high heat. Cook, stirring constantly, until mixture thickens and comes to a boil. Let mixture boil, while still stirring, for 1 minute. Remove from heat.
- Immediately whisk in butter, vanilla extract, coconut extract and shredded coconut. Let cool for 5 minutes then pour custard into baked pie crust.
- Allow pie come to room temperature and then cover pie with plastic wrap (or foil) and move to fridge to chill completely, about 3 hours.
- Serve pie topped with fresh whipped cream and toasted coconut.
Video
Notes
This pie can be made up to 48 hours before being served and still taste freshly made! Store it in an airtight container in the fridge.
The pie can be stored for up to 7 days, but is best within the first couple of days.
Nutrition
Serving: 1, Calories: 357kcal, Carbohydrates: 44g, Protein: 8g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Cholesterol: 128mg, Sodium: 278mg, Fiber: 2g, Sugar: 29g