Old Fashioned Coconut Cream Pie

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:

  1. In a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
  2. Add the cold, cubed unsalted butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
  3. With the food processor running, drizzle in the ice water, one tablespoon at a time, until the dough begins to clump together.
  4. 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.
  5. Preheat your oven to 375°F (190°C).
  6. On a floured surface, roll out the pie dough into a circle that’s about 12 inches in diameter.
  7. Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess overhang and crimp the edges for a decorative touch.
  8. Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
  9. Line the crust with parchment paper and fill it with pie weights or dried beans.
  10. 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.
  11. 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.

  1. In a separate mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt.
  2. In another bowl, whisk the egg yolks.
  3. Slowly pour the hot coconut milk mixture into the sugar and flour mixture, stirring constantly to prevent lumps.
  4. 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.
  5. Remove the mixture from the heat and stir in the unsalted butter, pure vanilla extract, and coconut extract (if using).
  6. Fold in 1 cup of the shredded coconut.
  7. Pour the coconut cream filling into the cooled pie crust and spread it evenly.
  8. Cover the pie with plastic wrap, ensuring that the plastic touches the surface of the filling to prevent a skin from forming.
  9. 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.

  1. Spread the whipped cream over the coconut cream filling.
  2. Sprinkle the remaining 1/2 cup of sweetened shredded coconut over the whipped cream for garnish.
  3. Slice and serve your Old-Fashioned Coconut Cream Pie, and savor each bite of this delightful dessert.

Cook’s Notes:

  • 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!

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