Old Fashioned Coconut Cream Pie
A timeless dessert featuring a velvety coconut custard nestled in a flaky crust, finished with a generous crown of whipped cream.
Ingredients
- 1 teaspoon coconut extract
- 1 cup sweetened coconut flakes
- 2 cups half and half
- 1 9-inch pie shell, baked as per package directions
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 4 egg yolks
For the whipped cream:
- 1/2 cup powdered sugar
- 1 1/2 cups heavy whipping cream
Instructions
- Combine the sugar, salt, corn starch, half and half, and egg yolks in a medium saucepan and whisk until smooth. Set the pan over medium heat and continue whisking constantly until the mixture reaches a boil. Maintain the boil for 1 to 2 minutes until the custard thickens. Remove the pan from heat and immediately incorporate the butter along with the vanilla and coconut extracts. Fold in the sweetened coconut flakes, ensuring the butter is fully melted and mixture is homogeneous. Transfer the custard into the baked pie shell, smooth the surface, cover, and refrigerate for no less than 4 hours, preferably overnight.
- Prior to serving, whip the heavy cream and powdered sugar together in a large mixing bowl until firm peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut if desired.
Notes
To prepare toasted coconut, evenly distribute 1 cup of sweetened coconut flakes on a parchment or silicone-lined baking sheet. Bake in a 325°F oven, stirring every 4–5 minutes until golden. Watch closely during the final minutes as browning accelerates. Let cool thoroughly before using.