Old-Fashioned Coconut Cream Pie
This Old-Fashioned Coconut Cream Pie features a baked pie crust, rich coconut custard filling, whipped cream topping, and toasted coconut.
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Servings: 8
Ingredients
For the Crust
- 1 package store-bought pie crust thawed if frozen
For the Coconut Cream Filling
- 1/4 cup unsalted butter
- 3 1/4 cups whole milk
- 3 large eggs at room temperature
- 1 2/3 cups granulated sugar
- 1/2 cup cornstarch
- 1 1/2 tsp vanilla extract
- 2 cups flaked coconut
For the Topping
- 2 cups heavy cream cold
- 1/3 cup granulated sugar
- Toasted coconut to taste
Instructions
- Preheat the oven to 425°F.
- Place the unsalted butter and whole milk in a large saucepan.
- Set the saucepan over medium heat.
- Bring the milk and butter mixture to a boil, stirring occasionally.
- While the milk mixture is heating, place the eggs, granulated sugar, and cornstarch in a large mixing bowl.
- Beat the egg mixture with an electric mixer for 4 to 5 minutes, or until smooth and well combined.
- Gradually add the hot milk and butter mixture to the beaten egg mixture in several small additions.
- Beat well after each addition to temper the eggs and prevent curdling.
- Once the hot milk mixture has been fully incorporated, transfer the warm mixture back to the saucepan.
- Cook over medium-low heat, stirring constantly, until the filling thickens.
- Continue cooking for approximately 10 to 12 minutes, or until the mixture reaches a thick, creamy consistency.
- Remove the saucepan from the heat.
- Add the vanilla extract.
- Stir until fully combined.
- Transfer the hot cream filling to a large bowl.
- Cover the filling with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Refrigerate the filling for at least 2 hours, or until fully chilled.
- While the filling chills, place the thawed pie crust into a pie plate.
- Press the crust evenly into the bottom and up the sides of the pie plate.
- Line the crust with parchment paper and fill it with pie weights.
- Bake the crust in the preheated oven for 10 to 15 minutes.
- Remove the pie weights and parchment paper.
- Return the crust to the oven and bake for an additional 10 to 15 minutes, or until golden and fully baked.
- Remove the crust from the oven and allow it to cool completely to room temperature.
- Place the cold heavy cream and granulated sugar in a mixing bowl.
- Beat with an electric mixer until stiff peaks form.
- Remove the chilled cream filling from the refrigerator.
- Stir in the flaked coconut until evenly distributed.
- Spoon the coconut cream filling into the cooled baked pie crust.
- Spread the filling evenly with a spatula.
- Top the filling with the prepared whipped cream.
- Spread or pipe the whipped cream evenly over the surface of the pie.
- Sprinkle toasted coconut over the whipped cream to taste.
- Refrigerate the assembled pie for at least 1 hour before serving.
- Slice and serve chilled.
Notes
To make this Old-Fashioned Coconut Cream Pie gluten free, use a certified gluten-free pie crust.
Verify that the cornstarch, vanilla extract, flaked coconut, toasted coconut, granulated sugar, whole milk, butter, eggs, and heavy cream are labeled gluten free.
If using store-bought toasted coconut, confirm that it does not contain gluten-based additives or cross-contact warnings.
Use clean bowls, utensils, measuring cups, saucepan, mixer beaters, pie plate, and serving tools to prevent gluten cross-contact.
If preparing this pie for someone with celiac disease, use certified gluten-free packaged ingredients whenever possible.
Avoid using shared pie weights, rolling surfaces, or baking tools that may have come into contact with wheat-based crusts or flour.