There’s something about an Old-Fashioned Coconut Cream Pie that brings back fond memories and creates new ones. This recipe, with its creamy filling and toasted coconut, is a delightful blend of texture and flavor. I recently made this pie for a family gathering, and it was the star of the dessert table. Its classic, comforting taste was a hit with both the young and the old. The process of making it is as satisfying as eating it – from toasting the coconut to watching the pie come together. It’s a perfect dessert for any occasion, embodying the essence of homemade comfort.
Ingredients
- 1 9-inch pie crust, pre-baked
- 1 cup sweetened shredded coconut
- 3 cups whole milk
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
Directions
- Toasting Coconut: In a medium saucepan, toast the shredded coconut over medium heat until it turns golden brown. Set aside half of the toasted coconut for later use as a topping.
- Making the Filling: In the same saucepan, combine the milk, sugar, cornstarch, and salt. Cook this mixture over medium heat, stirring constantly, until it thickens.
- Tempering Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add some of the hot milk mixture to the yolks to temper them, then return everything back to the saucepan.
- Final Cooking Steps: Continue cooking for 2 more minutes, constantly stirring. Then, remove from heat and stir in butter, vanilla extract, and the remaining toasted coconut.
- Assembling the Pie: Pour the filling into the pre-baked pie crust. Ensure it’s evenly spread.
- Chilling: Chill the pie in the refrigerator for at least 4 hours, or until it’s set.
- Serving: Before serving, top the pie with whipped cream and sprinkle with the reserved toasted coconut.
Nutrition Facts
Servings: 8
Calories per Serving: Approximately 350-400 calories (Varies based on the brands of ingredients used and the amount of whipped cream topping)
Preparation Time
Total Time: About 5 hours (1 hour for preparation and 4 hours for chilling)
Additional Tips
- Pie Crust Options: You can use a homemade pie crust or a store-bought one. For a crunchier base, try a graham cracker crust.
- Milk Variations: For a richer filling, you can use a combination of milk and heavy cream.
- Coconut Flakes: For added texture, use larger coconut flakes for the topping.
- Serving Suggestion: Serve each slice with a lime wedge for a citrusy zing.
- Storage: Keep the pie refrigerated and consume within 3-4 days for the best quality.
FAQ Section
- Q: Can I use light milk instead of whole milk?
A: Yes, but the filling might be less creamy. - Q: Can this pie be frozen?
A: It’s best enjoyed fresh, as freezing may alter the texture. - Q: Can I use a different sweetener?
A: Yes, you can substitute granulated sugar with an equal amount of coconut sugar for a deeper flavor. - Q: Is there a dairy-free alternative?
A: Use coconut milk and dairy-free butter for a vegan version. - Q: Can I make the filling without egg yolks?
A: Egg yolks are crucial for the texture, but you can try a cornstarch-based custard as an alternative. - Q: How can I prevent the pie crust from becoming soggy?
A: Ensure the crust is fully cooled before adding the filling, and chill the pie soon after assembly. - Q: Can I add flavors to the whipped cream?
A: Yes, try adding a little coconut extract or rum for a twist. - Q: How do I know when the filling is thick enough?
A: The filling should coat the back of a spoon and leave a clear line when you run your finger across it. - Q: Can I use unsweetened coconut?
A: Yes, but you may want to adjust the sugar in the filling accordingly. - Q: How long should I toast the coconut?
A: Toast until it’s golden brown, but keep a close eye as it can burn quickly.