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! You’ll love the combination of sweet coconut, whipped cream, stovetop custard, and flaky pastry. This old-fashioned recipe for Coconut Cream Pie is one of my family’s favorites, and when you taste it, I’m sure you’ll see why! We make it every year for Easter and it has even won a couple of awards at bake offs that friends/family have entered the recipe into over the years. You definitely won’t regret giving this pie a try!
Cream pies were once all the rage, and with good reason. They are extremely easy to make with just a few simple ingredients, and cook up into a dessert that feels and tastes decadent, even though it’s so simple!
Shredded coconut, whole milk, some sugar, and some eggs make the creamy custard-like coconut filling for this pie, which is stabilized further with a little flour and cornstarch, and flavored with vanilla and coconut extract.
From there, the thick coconut cream is poured into a pre-baked pie shell, and chilled until fully set and deliciously cold. Honestly, the pie would be scrumptious just like that—but of course, we want to make it pretty! A few generous dollops of whipped cream and a dusting of toasted coconut do the trick, and the pie is done!
°1 pre-cooked pie crust.
°1 cup shredded sweet coconut.
°1/2 cup, half and half.
°1 cup white sugar.
°1/2 cup cornstarch.
°5 egg yolks.
°100 g cream cheese.
°1 tsp pure vanilla extract.
°1 teaspoon coconut extract.
°1 can coconut milk.
°A pinch of salt.
STEP 1: I combined the milk, 1 cup and a half, sugar and salt in a medium saucepan. I put the mixture over medium heat, stirring occasionally. In a medium bowl, I beat the egg yolks with the warm milk, whisking constantly.
I use another small bowl of mixture, I whipped together 1/2 cup half and half and cornstarch until well mixed.
STAGE 2: I mixed the egg yolks with the cornstarch mixture in a saucepan. I cooked for 3 minutes.
I add cream cheese, coconut extract and vanilla extract.
STEP 3: I poured the dough into the baked pie dough, and put it in the refrigerator to cool for 2 hours.
FOR THE FILLING I USED:
1 cup whipped, thawed and shredded sweetened coconut topping.
Serve it and Enjoy it !