This Old Fashioned Coconut Cream Pie recipe brings back the classic taste of creamy coconut custard set in a flaky pie crust, topped with whipped cream and toasted coconut flakes. Perfect for any occasion, this pie is sure to delight with its rich flavors and comforting texture.
2cupshalf-and-halfor 1 cup coconut milk and 1 cup heavy cream for a richer flavor
2/3cupwhite sugar
1/4cupall-purpose flour
3large egg yolkslightly beaten
1/4teaspoonsalt
1teaspoonvanilla extract
1cupwhipped cream or meringue topping
Instructions
Toast Coconut: Preheat oven to 350°F. Spread coconut flakes on a baking sheet and toast until golden brown, about 5-10 minutes, stirring occasionally. Set aside to cool.
Make Custard Filling: In a saucepan, combine half-and-half, sugar, flour, and salt over medium heat. Cook, stirring constantly until the mixture thickens and boils. Boil and stir for 1 minute. Gradually stir about half of the hot mixture into the beaten egg yolks, then return all to the saucepan. Boil and stir for another minute. Remove from heat; stir in vanilla and 3/4 cup of the toasted coconut.
Assemble Pie: Pour the custard into the pre-baked pie shell. Cover and chill in the refrigerator for at least 4 hours, or until set.
Decorate and Serve: Before serving, top the pie with whipped cream or meringue and garnish with the remaining toasted coconut flakes.
Notes
For a richer coconut flavor, substitute half of the half-and-half with coconut milk.
Ensure constant stirring when cooking the custard to prevent it from burning or becoming lumpy.
The pie can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the pie without the topping and add fresh whipped cream or meringue before serving.
For a gluten-free version, use a gluten-free pie crust and ensure all other ingredients are gluten-free.
Keyword Coconut Custard Pie, Coconut Dessert, Homemade Pie, Old Fashioned Coconut Cream Pie, Traditional Dessert