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! Youโll 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 familyโs favorites, and when you taste it, Iโm sure youโll 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 wonโt 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 itโs 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 thatโbut 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!
*INGREDIENTS:
ยฐ1 pre-cooked pie crust.
ยฐ1 cup shredded sweet coconut.
ยฐ1/2 cup, half and half.
ยฐ1 cup white sugar.
ยฐ1/2 cup cornstarch.
ยฐ5 egg yolks.
ยฐ100 g cream cheese.
ยฐ1 tsp pure vanilla extract.
ยฐ1 teaspoon coconut extract.
ยฐ1 can coconut milk.
ยฐA pinch of salt.
ยฐInstructions:
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 !
Old Fashioned Coconut Cream Pie!!!
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutes1
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Ingredients
ยฐ1 pre-cooked pie crust.
ยฐ1 cup shredded sweet coconut.
ยฐ1/2 cup, half and half.
ยฐ1 cup white sugar.
ยฐ1/2 cup cornstarch.
ยฐ5 egg yolks.
ยฐ100 g cream cheese.
ยฐ1 tsp pure vanilla extract.
ยฐ1 teaspoon coconut extract.
ยฐ1 can coconut milk.
ยฐA pinch of salt.
Directions
- 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.
- 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.
- 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:
- cup whipped, thawed and shredded sweetened coconut topping.
- Serve it and Enjoy it !
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