Old-Fashioned Coconut Cream Pie – Page 2

Step-by-Step Instructions

1. Prepare the Pie Crust

Preheat your oven to 375°F (190°C).
Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
Line the crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling.
Bake for 15 minutes, then remove the weights and parchment. Bake for another 10 minutes, or until golden brown. Let the crust cool completely.

2. Make the Coconut Filling

In a medium saucepan, combine milk, sugar, and shredded coconut. Heat over medium heat until warm but not boiling.
In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
Gradually temper the egg mixture by adding a small amount of the warm milk mixture while whisking constantly.
Pour the tempered egg mixture back into the saucepan, whisking continuously. Cook over medium heat until the mixture thickens and bubbles, about 5–7 minutes.
Remove from heat and stir in butter, vanilla extract, and coconut extract (if using).
Pour the filling into the prepared pie crust, spreading it evenly. Allow it to cool to room temperature, then chill in the refrigerator for at least 3 hours or until set.

3. Prepare the Whipped Topping

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.

4. Garnish and Serve

Sprinkle the toasted shredded coconut over the whipped topping for a beautiful finish.
Slice and serve chilled for the best flavor.

Why You’ll Love This Recipe

Classic and Nostalgic: Brings back the flavors of grandma’s kitchen.
Creamy and Decadent: The coconut filling is rich and velvety, perfectly complemented by the light whipped topping.
Simple Ingredients: Easy-to-find pantry staples come together for a show-stopping dessert.

Tips for Success

Toasting the Coconut: Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. This step enhances the coconut flavor.
Blind Baking: Be sure to blind bake the crust fully to avoid a soggy bottom.
Whipped Topping: For extra stability, you can add a teaspoon of unflavored gelatin dissolved in water to the whipped cream.

Serving Suggestions

Old-fashioned coconut cream pie is best served chilled, making it an ideal dessert for warm-weather gatherings. Pair it with a cup of coffee or a glass of cold milk for a truly satisfying treat.

Storage

Refrigeration: Store leftover pie in the refrigerator, covered, for up to 3 days.
Freezing: The pie can be frozen without the whipped topping for up to 1 month. Thaw in the refrigerator and add the whipped cream before serving.

Conclusion

Old-fashioned coconut cream pie is a dessert that stands the test of time. With its luscious filling and irresistible flavor, it’s a recipe that brings smiles to every table. Whether it’s for a holiday celebration, a potluck, or a simple family dinner, this pie is sure to be a hit. Give it a try and enjoy a slice of nostalgia!

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