Indulge in the rich, creamy delight of an Old Fashioned Coconut Cream Pie. This dessert captures the essence of traditional baking with its flaky crust, velvety filling, and luxuriously whipped topping. Whether you're gathering for a festive celebration or enjoying a quiet moment at home, this pie promises a taste of nostalgic comfort infused with the exotic flair of coconut.
Creamy Coconut Filling Meets Light, Flaky Crust
Experience the perfect harmony of textures and flavors with our Old Fashioned Coconut Cream Pie. From the light, flaky crust to the creamy, coconut-infused filling, every bite of this pie is a celebration of simplicity and taste. Let's explore how to bring this delightful dessert to your table.
Pro Tips for the Perfect Coconut Cream Pie
- Chilled Crust: Ensure the butter is cold and the water ice-cold for the crust to achieve the perfect flaky texture.
- Smooth Filling: For a lump-free coconut filling, whisk continuously while combining the ingredients and cooking.
- Extra Flavor: Toasting the coconut for the filling deepens the flavor, giving a nice contrast to the sweetness.
- Peak Perfection: Whip the cream for the topping just until stiff peaks form to prevent it from becoming too dense.
- Keep Cool: Allow the pie to chill thoroughly before serving to set the filling perfectly.
Old Fashioned Coconut Cream Pie Recipe:
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Serving: 8 servings
- Equipment: 9-inch pie plate, mixing bowls, saucepan, whisk
Celebrate any occasion with this classic dessert that's sure to please any palate.
Ingredients:
For the crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 4-5 tablespoons ice water
For the filling:
- 1 cup sweetened shredded coconut
- 3 cups half-and-half
- 2 eggs, beaten
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Toasted coconut flakes for garnish
Directions:
- Make the crust: Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball. Wrap and refrigerate for 30 minutes.
- Prepare crust: Roll out dough on a floured surface to fit a 9-inch pie plate. Trim and flute edges. Bake at 425°F (220°C) for 8-10 minutes. Let cool.
- Prepare the filling: Toast the coconut flakes until golden brown. Set aside. Heat half-and-half to a simmer. Whisk together eggs, sugar, flour, and salt. Gradually whisk in hot half-and-half. Return to saucepan and boil, stirring constantly. Simmer for 2 minutes, remove from heat, add vanilla and half the toasted coconut.
- Assemble: Pour filling into baked pie crust. Chill until set, about 4 hours.
- Make the topping: Whip cream with powdered sugar and vanilla until stiff peaks form. Spread over pie. Garnish with toasted coconut.
- Serve chilled: This pie is a creamy, decadent dessert topped with fluffy whipped cream and toasted coconut for a perfect finish.
A Timeless Treat
Old Fashioned Coconut Cream Pie is not just a dessert; it's a testament to timeless baking traditions and the simple joy of homemade treats. Perfect for any celebration, it’s sure to become a cherished addition to your dessert repertoire. Enjoy this creamy, coconutty delight and let every slice take you back to simpler times.
