Step back in time and relish the nostalgic charm of our Old-Fashioned Coconut Cream Pie Recipe. This classic dessert, featuring a velvety coconut-infused filling and a golden, flaky crust, is a journey to the heart of traditional baking. Elevate your culinary experience with a slice of pure bliss that captures the essence of sweet memories.
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons ice water
For the Coconut Cream Filling:
- 1 cup sweetened shredded coconut
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Additional sweetened shredded coconut for toasting (optional)
Instructions:
For the Pie Crust:
- Prepare Pie Dough:
- In a food processor, combine flour, chilled butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add Ice Water:
- With the food processor running, add ice water one tablespoon at a time until the dough comes together. Avoid overmixing.
- Form Dough:
- Turn the dough onto a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll Out Crust:
- Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the rolled-out dough in the pie pan, trim excess, and crimp the edges. Prick the bottom with a fork.
- Prebake Crust:
- Prebake the pie crust in a preheated 375°F (190°C) oven for 12-15 minutes or until golden brown. Allow it to cool completely.
For the Coconut Cream Filling:
- Toast Coconut:
- In a dry skillet over medium heat, toast the sweetened shredded coconut until golden brown. Set aside for later use.
- Prepare Coconut Cream Filling:
- In a saucepan, combine sweetened shredded coconut, whole milk, and heavy cream. Heat over medium heat until it just starts to simmer. Remove from heat and let it steep for 30 minutes.
- Strain Coconut Mixture:
- Strain the coconut mixture to remove the shredded coconut, pressing to extract as much flavor as possible.
- Combine Dry Ingredients:
- In a bowl, whisk together granulated sugar, flour, and salt.
- Temper Eggs:
- Slowly whisk the coconut-infused milk into the sugar-flour mixture. Add the beaten egg yolks gradually, whisking continuously. Return the mixture to the saucepan.
- Cook and Thicken:
- Cook the mixture over medium heat, stirring constantly, until it thickens. This should take about 5-7 minutes.
- Add Butter and Vanilla:
- Remove from heat and stir in unsalted butter and vanilla extract. Let it cool for a few minutes.
- Assemble Pie:
- Pour the coconut cream filling into the cooled pie crust. Smooth the top with a spatula.
- Chill and Garnish:
- Refrigerate the pie for at least 4 hours or until set. Before serving, garnish with toasted coconut.
- Serve and Enjoy:
- Slice and savor the Old-Fashioned Coconut Cream Pie, reveling in the comforting flavors of a bygone era.
Our Old-Fashioned Coconut Cream Pie will transport you back to a sweeter time. This classic dessert, with its velvety coconut-infused filling and flaky crust, exemplifies traditional baking. Enjoy the nostalgia and treat your taste buds with a slice of bliss. 🥧🥥✨