An Old-Fashioned Coconut Cream Pie is a classic dessert that’s rich, creamy, and filled with coconut flavor. Here’s a recipe for you to enjoy this delicious treat:
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the Coconut Filling:
- 1 cup sweetened shredded coconut
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup whipped cream
- Toasted coconut for garnish (optional)
Instructions:
1. Prepare the Pie Crust:
- In a food processor, combine the flour, sugar, and salt. Pulse to mix.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- With the processor running, add ice water, one tablespoon at a time, until the dough comes together.
- Turn the dough out onto a floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp as desired.
- Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 10-15 minutes or until the crust is golden. Allow it to cool completely.
2. Prepare the Coconut Filling:
- In a dry skillet over medium heat, toast the shredded coconut until golden brown. Set aside.
- In a saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
- In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them.
- Pour the egg mixture back into the saucepan and continue cooking, whisking constantly, until the mixture thickens.
- Remove the saucepan from heat, and stir in the toasted coconut, butter, and vanilla extract until well combined.
- Pour the coconut filling into the cooled pie crust, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or until set.
3. Finish the Pie:
- Once the pie has chilled and set, spread whipped cream over the top.
- Optionally, garnish with additional toasted coconut.
4. Serve:
Slice and serve the Old-Fashioned Coconut Cream Pie chilled. Enjoy the creamy coconut goodness!
This recipe brings together the classic elements of a coconut cream pie with a homemade crust, rich coconut filling, and a luscious whipped cream topping. It’s a delightful dessert for coconut lovers and a timeless favorite for any occasion.