Easy Old-Fashioned Coconut Cream Pie
This Easy Old-Fashioned Coconut Cream Pie is a creamy, nostalgic delight with rich coconut flavor and a flaky pie shell. Perfect for any occasion!
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Double boiler or saucepan
- Spatula
- Pie Dish
Ingredients
For the Filling:
- 3/4 cup sugar sweetness to balance the rich flavors
- 1/2 cup flour to help thicken the custard
- 1/4 teaspoon salt enhances the overall flavor
- 2 cups milk creamy base for the pie filling
- 1 cup flaked coconut adds texture and coconut flavor
- 3 large egg yolks beaten, gives richness and helps thicken the custard
- 2 tablespoons butter adds richness and flavor
- 2 teaspoons vanilla extract enhances the overall taste
- 3 ounces cream cheese for extra creaminess and flavor
- 1 whole baked pie shell the vessel for our delicious filling
Instructions
Easy Old-Fashioned Coconut Cream Pie: Step-by-Step Guide
- Prepare the pie shell by baking it according to package instructions or your favorite recipe. Allow it to cool completely before filling.
- In a medium mixing bowl, whisk together sugar, flour, and salt until well blended.
- Heat the milk in a saucepan over medium heat until steaming but not boiling.
- Gradually whisk the warm milk into the dry mixture until smooth. Cook over medium heat, stirring constantly until thickened and gently boiling.
- Beat the egg yolks in a small bowl. Slowly add a few tablespoons of the hot mixture into the yolks, whisking constantly to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remainder of the filling. Cook 2-3 more minutes, stirring until thickened. Remove from heat.
- Stir in the flaked coconut, butter, vanilla extract, and cream cheese until smooth and well combined.
- Pour the creamy coconut filling into the cooled pie shell, spreading evenly. Let cool at room temperature briefly before refrigerating.
- Refrigerate the pie for at least 4 hours or until set. Optionally, top with whipped cream and additional flaked coconut before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use fresh coconut or coconut milk for a more intense coconut flavor.
- Freeze the pie tightly wrapped for up to one month; thaw in the refrigerator before serving.
- Toast flaked coconut before adding to the filling to enhance flavor.
- Top with whipped cream, toasted coconut, chocolate shavings, or fresh fruit for variety.