An Old Fashioned Coconut Cream Pie is a classic American dessert that features a flaky pie crust filled with a rich and creamy coconut custard filling, topped with whipped cream and toasted coconut flakes. Here’s a general overview of how you might make this delicious pie:
Ingredients:
For the Pie Crust:
- 1 pre-made pie crust (or homemade if preferred)
For the Coconut Custard Filling:
- 1 cup sweetened shredded coconut
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional toasted coconut flakes for garnish
Instructions:
- Prepare the Pie Crust:
- Preheat your oven according to the pie crust instructions (if using pre-made).
- Roll out the pie crust and fit it into a 9-inch pie pan. Crimp the edges as desired.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Bake the crust according to the package instructions or until it’s golden brown. Allow it to cool completely.
- Make the Coconut Custard Filling:
- In a medium saucepan, combine the shredded coconut and milk. Heat over medium heat until the milk is scalded (hot but not boiling). Remove from heat and let it steep for about 30 minutes.
- In another bowl, whisk together the sugar, flour, and salt.
- In a separate bowl, lightly beat the egg yolks.
- Strain the coconut milk mixture to remove the shredded coconut, then gradually whisk the milk into the sugar-flour mixture. Return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for an additional 2 minutes.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Pour the custard filling into the cooled pie crust. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator until the custard is set, usually for several hours or overnight.
- Prepare the Whipped Cream Topping:
- In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Assemble and Serve:
- Once the custard is set, spread the whipped cream over the top of the pie.
- Sprinkle toasted coconut flakes over the whipped cream for garnish.
- Slice and serve the coconut cream pie cold.
To toast coconut flakes for garnish:
- Spread sweetened shredded coconut on a baking sheet.
- Bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until the flakes are golden brown. Keep a close eye on them to prevent burning.
This classic Old Fashioned Coconut Cream Pie is sure to be a delightful treat for coconut lovers and those who enjoy creamy, comforting desserts.
