Old Fashioned Coconut Cream Pie

Friday, June 14, 2019

Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie - the perfect ending to any meal! t is hands-down the best coconut pie we've ever eaten. I took this to a potluck and it was gone in a flash. Coconut, sugar, cornstarch, coconut milk, half-and-half, eggs, salt, vanilla, pie crust, and fresh whipped cream. Seriously delicious!
coconut pie on a plate with strawberries

BEST Old Fashioned Coconut Cream Pie

This Old Fashioned Coconut Cream Pie is seriously delicious! It is hands-down the best coconut pie we've ever eaten. I made this for Memorial Day and it was gone in a flash! I should have made two pies!! I can promise you that this pie will be a staple at all of our cookouts and holidays.

Coconut cream pie

How to Make Old Fashioned Coconut Cream Pie From Scratch

This Old Fashioned Coconut Cream Pie is surprisingly easy to make. The filling is basically a homemade coconut pudding. It has coconut milk, half-and-half, eggs, sugar, cornstarch, salt, and vanilla. You are going to whisk this mixture over medium heat until it thickens. This will take at the most 10 minutes. It goes from thin to thick in a flash, so keep an eye out. Make sure to whisk this mixture constantly so it doesn't burn.

Once the pudding has thickened, stir in some sweetened coconut. Place the filling in a large bowl and press plastic wrap on top and refrigerate overnight. Make sure the plastic wrap is directly on top of the filling. This will keep the filling from developing a hard skin on top.

When you are ready to serve the pie, bake a pie crust and spread the filling in the baked crust. I topped our pie with some homemade whipped cream and toasted coconut. You could also use cool whip. Also, feel free to swap the pie crust with a graham cracker crust. YUM!

coconut cream pie on a plate

Can You Make Old Fashioned Coconut Cream Pie in Advance?

Yes! You can make the filling a day or two in advance and refrigerate until ready to eat the pie. I assemble the pie right before serving so the crust doesn't get soggy. You will also want to whip the fresh cream the day you plan on serving the pie.

Does Old Fashioned Coconut Cream Pie Need to Be Refrigerated?

Yes. The assembled pie will need to stored covered in the refrigerator. It will keep 2 or 3 days.

coconut cream pie on a plate

What to Serve with Old Fashioned Coconut Cream Pie

This Old Fashioned Coconut Cream Pie is great for cookouts, potlucks and dinner parties. It is easy enough to double or triple for a crowd. It is the perfect ending to any meal. Here are a few of our favorite recipes to serve with this Old Fashioned Coconut Cream Pie:








slice of coconut cream pie on a plate
slice of coconut cream pie on a plate
slice of coconut cream pie on a plate with strawberries
slice of coconut cream pie on a plate
coconut cream pie
slice of coconut cream pie on a plate



quick, easy, simple, cornstarch, potluck, crowd
Dessert, Pie
American
Yield: serves 6 to 8

Old Fashioned Coconut Cream Pie

prep time: 5 minscook time: 15 minstotal time: 20 mins
Old Fashioned Coconut Cream Pie - the perfect ending to any meal! t is hands-down the best coconut pie we've ever eaten. I took this to a potluck and it was gone in a flash. Coconut, sugar, cornstarch, coconut milk, half-and-half, eggs, salt, vanilla, pie crust, and fresh whipped cream. Seriously delicious! #pie #coconutcreampie #dessert

ingredients:

  • 1-1/4 cup sweetened flaked coconut, divided
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1 (13.5-oz) can unsweetened coconut milk
  • 1-1/2 cups half-and-half
  • 2 eggs
  • 1/4 tsp salt
  • 2 tsp vanilla extract, divided
  • 1 (9-inch) deep dish pie shell, baked
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

instructions:

  1. Preheat oven to 350ºF.
  2. Spread coconut on a baking sheet and bake until golden brown, approximately 5 to 10 minutes
  3. Whisk together sugar and cornstarch in a large saucepan. Whisk in coconut milk, half-and-half, eggs, and salt.
  4. Bring to a boil over medium heat, stirring constantly. Cook an additional 2 minutes. Remove from heat and stir in 1 cup of coconut flakes and 1 tsp of vanilla.
  5. Pour filling into a bowl and cover with plastic wrap. Press plastic wrap directly on to the top of the filling. Refrigerate until firm, about 4 hours.
  6. Spread chilled filling into baked pie shell.
  7. Combine heavy cream, powdered sugar, and 1 tsp vanilla. Whip with an electric mixer until stiff peaks form. Spread on top of pie filling and sprinkle with remaining 1/4 cup toasted coconut flakes.

NOTES:

Can make pie filling ahead of time and refrigerate overnight before assembling pie. 
Can substitute cool whip for fresh whipped cream.
Can sunstitue a graham cracker crust for baked pie shell.




MORE PIE RECIPES:
Pineapple Pie
Frozen Strawberry Margarita Pie
Coconut Pecan Chess Pie
Butterfinger Pie
Maple Pecan Pie


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2 comments

  1. Oh, my! Coconut Cream Pie is my absolute favorite and I know this will become my go to recipe from now on. Thank you so much Stephanie for sharing your wonderful recipes.
    Claudine in Fort Worth, Tx

    ReplyDelete
  2. omg - i love coconut cream!!!! i need to make this! my bday is coming up!

    ReplyDelete