Here’s a classic recipe for an Old-Fashioned Coconut Cream Pie that’s easy to make and absolutely delicious:
Easy Old-Fashioned Coconut Cream Pie
Ingredients:
- 1 (9-inch) pie crust, baked and cooled (you can use store-bought or homemade)
- 1 cup sweetened shredded coconut
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- Whipped cream, for garnish
- Additional toasted coconut flakes, for garnish (optional)
Instructions:
- Prepare the Pie Crust:
- Preheat your oven according to the instructions for the pie crust. Bake the pie crust until golden brown. Allow it to cool completely.
- Toast the Coconut:
- In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until it turns golden brown and fragrant. Remove from heat and set aside.
- Make the Coconut Cream Filling:
- In a medium saucepan, combine the whole milk, heavy cream, and half of the toasted coconut. Heat over medium heat until just simmering, then remove from heat and let steep for about 10 minutes.
- Prepare the Custard:
- In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until well combined and smooth.
- Combine and Cook:
- Gradually whisk the warm milk mixture into the egg mixture, a little at a time, to temper the eggs. Pour the combined mixture back into the saucepan.
- Cook the Custard:
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, continuing to whisk, until the custard is thickened.
- Finish the Filling:
- Remove the custard from heat and stir in the vanilla extract and unsalted butter until the butter is melted and incorporated.
- Assemble the Pie:
- Spread half of the remaining toasted coconut evenly over the bottom of the baked pie crust.
- Pour the hot custard filling into the pie crust, smoothing the top with a spatula.
- Chill the Pie:
- Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until completely set and chilled.
- Serve:
- Before serving, top the chilled pie with whipped cream and sprinkle with the remaining toasted coconut flakes for garnish.
Tips:
- Pie Crust: For a homemade touch, you can make your own pie crust using your favorite recipe.
- Toasting Coconut: Keep an eye on the coconut while toasting to prevent burning. It should be golden brown and fragrant.
- Make-Ahead: You can prepare the pie filling and crust ahead of time and assemble before serving.
This Easy Old-Fashioned Coconut Cream Pie is creamy, indulgent, and perfect for any occasion where you want to enjoy a classic dessert with a delightful coconut twist!
3.5
