Old Fashioned Coconut Pie Recipe
This old-fashioned coconut pie is the perfect example of classic baking done right. With a rich, velvety custard filling and a golden, flaky crust, it’s a dessert that delights both the eyes and the taste buds.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Whisk
- Saucepan
- Rolling Pin
- Measuring cups and spoons
- Hand mixer or stand mixer
- Spatula
- Oven Mitts
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cut into cubes
- 3 –4 tablespoons ice water
For the Coconut Cream Custard Pie Filling
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Toasted coconut for garnish (optional but highly recommended!)
Instructions
Step 1: Prepare the Pie Crust
- In a mixing bowl, combine the flour and salt.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Pro Tip: Don’t overwork the dough; it keeps the crust tender and flaky.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Blind Bake the Crust
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit your 9-inch pie pan. Transfer carefully and trim the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment and bake another 10 minutes until lightly golden.
- Let the crust cool completely before adding the filling. Pro Tip: Cooling prevents a soggy bottom when the custard is added.
Step 3: Make the Coconut Cream Custard Pie Filling
- In a medium saucepan, combine the milk, heavy cream, and shredded coconut. Heat over medium until it’s warm and fragrant, but not boiling.
- In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
- Slowly pour about half of the warm milk mixture into the egg yolks while whisking constantly to temper them. Pro Tip: Whisk continuously to prevent lumps and scrambled eggs.
- Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the custard thickens and bubbles.
- Remove from heat and stir in butter and vanilla extract. Let cool slightly before pouring into the baked crust.
Step 4: Chill the Pie
- Pour the coconut cream custard into the cooled pie crust and smooth the top with a spatula.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until fully set. Pro Tip: Chilling overnight enhances the flavor and makes slicing cleaner.
Step 5: Make and Add the Topping
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the chilled custard.
- Sprinkle toasted coconut on top for added texture and flavor.
Step 6: Serve and Enjoy
- Slice the pie with a sharp knife, wiping between cuts for clean slices.
- Serve chilled and watch as everyone raves about your old-fashioned coconut pie.
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 18g
- Cholesterol: 145mg
- Sodium: 170mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 5g