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Old Fashioned Coconut Cream Pie

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A nostalgic dessert classic with a buttery crust, rich coconut custard filling, and fluffy whipped cream topped with toasted coconut flakes. This creamy and dreamy pie melts in your mouth and brings timeless comfort to any table.

Ingredients

Scale
  • 1 9-inch pie crust, baked and cooled
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 1 1/2 cups sweetened shredded coconut
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 cup toasted shredded coconut, for garnish

Instructions

  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking until smooth.
  2. Cook over medium heat, stirring constantly, until mixture begins to thicken and bubble.
  3. Gradually whisk about 1 cup of hot mixture into beaten egg yolks, then slowly return mixture to saucepan.
  4. Cook for another 2–3 minutes, stirring constantly, until very thick.
  5. Remove from heat and stir in 1 1/2 cups shredded coconut, butter, and vanilla extract.
  6. Pour filling into cooled pie crust. Let cool to room temperature, then chill for at least 4 hours.
  7. Whip heavy cream with powdered sugar until stiff peaks form. Spread over chilled pie.
  8. Garnish with toasted coconut and serve chilled.

Notes

  • Chilling the pie for at least 4 hours ensures the filling sets properly.
  • For extra flavor, toast the coconut garnish until golden brown.
  • You can prepare the pie a day in advance and keep it refrigerated.

Nutrition

Find it online: https://yumfoodusa.com/old-fashioned-coconut-cream-pie/