Old-Fashioned Coconut Cream Pie Recipe: A Nostalgic Slice of Bliss! 🥧🥥

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.

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)

For the Pie Crust:

  1. Prepare Pie Dough:
  • In a food processor, combine flour, chilled butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  1. Add Ice Water:
  • With the food processor running, add ice water one tablespoon at a time until the dough comes together. Avoid overmixing.
  1. 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.
  1. 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.
  1. 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:

  1. Toast Coconut:
  • In a dry skillet over medium heat, toast the sweetened shredded coconut until golden brown. Set aside for later use.
  1. 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.
  1. Strain Coconut Mixture:
  • Strain the coconut mixture to remove the shredded coconut, pressing to extract as much flavor as possible.
  1. Combine Dry Ingredients:
  • In a bowl, whisk together granulated sugar, flour, and salt.
  1. 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.
  1. Cook and Thicken:
  • Cook the mixture over medium heat, stirring constantly, until it thickens. This should take about 5-7 minutes.
  1. Add Butter and Vanilla:
  • Remove from heat and stir in unsalted butter and vanilla extract. Let it cool for a few minutes.
  1. Assemble Pie:
  • Pour the coconut cream filling into the cooled pie crust. Smooth the top with a spatula.
  1. Chill and Garnish:
  • Refrigerate the pie for at least 4 hours or until set. Before serving, garnish with toasted coconut.
  1. 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. 🥧🥥✨

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