Old-Fashioned Coconut Cream Pie: A Slice of Nostalgia
Transport yourself back in time and indulge in the sweet nostalgia of an Old-Fashioned Coconut Cream Pie. This classic dessert is a beloved favorite that’s been gracing family gatherings and holiday tables for generations. With its buttery, flaky crust, creamy coconut filling, and a cloud of whipped cream on top, this pie is a true testament to comfort and tradition. Let’s dive into the recipe and recreate this timeless treat that’s sure to evoke fond memories and create new ones.
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Coconut Cream Filling:
- 1 1/2 cups sweetened shredded coconut
- 2 1/2 cups whole milk
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
Prepare the Pie Crust:
- In a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
- Add the cold, cubed unsalted butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
- With the food processor running, drizzle in the ice water, one tablespoon at a time, until the dough begins to clump together.
- Transfer the dough to a clean surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the pie dough into a circle that’s about 12 inches in diameter.
- Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess overhang and crimp the edges for a decorative touch.
- Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for about 15-20 minutes, or until it’s lightly golden. Remove the parchment paper and weights and return the crust to the oven for an additional 5-10 minutes until it’s fully baked and golden brown.
- Let the pie crust cool completely.
Prepare the Coconut Cream Filling: 12. In a saucepan, combine the sweetened shredded coconut and whole milk. Heat over medium heat until it comes to a simmer, then remove it from the heat.
- In a separate mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt.
- In another bowl, whisk the egg yolks.
- Slowly pour the hot coconut milk mixture into the sugar and flour mixture, stirring constantly to prevent lumps.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. This should take about 2-3 minutes.
- Remove the mixture from the heat and stir in the unsalted butter, pure vanilla extract, and coconut extract (if using).
- Fold in 1 cup of the shredded coconut.
- Pour the coconut cream filling into the cooled pie crust and spread it evenly.
- Cover the pie with plastic wrap, ensuring that the plastic touches the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours or until it’s completely chilled and set.
Prepare the Whipped Cream Topping: 22. Just before serving, make the whipped cream topping. In a mixing bowl, whip the heavy cream, powdered sugar, and pure vanilla extract until stiff peaks form.
Assemble and Serve: 23. Remove the plastic wrap from the pie.
- Spread the whipped cream over the coconut cream filling.
- Sprinkle the remaining 1/2 cup of sweetened shredded coconut over the whipped cream for garnish.
- Slice and serve your Old-Fashioned Coconut Cream Pie, and savor each bite of this delightful dessert.
- If you don’t have a food processor, you can make the pie crust by cutting the cold butter into the flour and salt using a pastry cutter or two knives. Then add the ice water as directed.
- Be patient when cooking the coconut cream filling; it should reach a boil for a proper thickness.
- For a toasted coconut flavor, you can toast the shredded coconut before adding it to the filling.
Old-Fashioned Coconut Cream Pie is a timeless dessert that brings the comforting taste of tradition to your table. With its flaky pie crust, luscious coconut cream filling, and billowy whipped cream topping, it’s a slice of pure nostalgia that’s sure to please. Whether you’re sharing it with loved ones or savoring a solo slice, this classic pie is a sweet reminder of the simple pleasures in life. Enjoy every bite of this delightful journey through time!