Here’s a recipe for an Old Fashioned Coconut Cream Pie:
- 1 9-inch pie crust, pre-baked
- 1 cup sweetened shredded coconut
- 2 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Preheat your oven to 350°F.
- Toast the shredded coconut by spreading it out in a single layer on a baking sheet. Place the baking sheet in the preheated oven for 5-7 minutes, stirring every 2 minutes or so until the coconut is lightly browned. Be careful not to burn the coconut. Set aside.
- In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt. Heat over medium heat, stirring constantly, until the mixture thickens and starts to boil.
- Once the mixture has come to a boil, whisk the egg yolks together in a small bowl. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them, then whisk the egg yolk mixture back into the saucepan with the remaining hot milk mixture.
- Reduce the heat to low and continue whisking until the mixture thickens to a pudding-like consistency, about 2-3 minutes.
- Remove the saucepan from the heat and stir in the butter, vanilla extract, and toasted coconut.
- Pour the coconut cream mixture into the pre-baked pie crust and smooth out the top. Place a piece of plastic wrap directly on the surface of the coconut cream filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 2 hours, or until the filling is set.
- Just before serving, whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the top of the chilled pie and sprinkle with additional toasted coconut, if desired.
- Serve chilled and enjoy your delicious Old Fashioned Coconut Cream Pie!