Old-Fashioned Coconut Cream Pie
User Reviews
4.7
Old-Fashioned Coconut Cream Pie
Description
The Old-Fashioned Coconut Cream Pie combines coconut milk and half-and-half as its creamy base, thickened gently with egg yolks and cornstarch to create a smooth custard. The filling is infused with vanilla and coconut extracts to enhance the coconut flavor. This custard is poured into a graham cracker crust that is baked until just beginning to brown, offering a crisp, buttery texture to complement the custard’s creaminess. Toasted flaked coconut sprinkled on top adds a slight crunch and toasty aroma. After chilling for several hours, the pie is topped with lightly sweetened whipped cream and more toasted coconut, making it visually appealing and adding freshness. The pie slices cleanly due to the set custard, showcasing a combination of creamy filling and crunchy crust with layers of coconut flavor throughout.
Ingredients
Coconut Cream Pie:
- 1 can coconut milk can be found in the Asian foods section
- half-and-half enough to add to the coconut milk to make 3 cups, or heavy cream
- 3 egg yolk
- ¾ cup white sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 cup coconut toasted (see note, flaked
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 recipe Graham Cracker Crust or traditional pie crust
- Whipped Cream lightly sweetened, fresh
Graham Cracker Crust:
- 12 whole graham crackers rectangular
- ½ cup butter melted and slightly cooled
- 3 tablespoons sugar
Instructions
- For the pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt.
- Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie).
- Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.
- For the crust: Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.
- Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate.
- Bake for 13-15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.
Notes
- Toast shredded coconut evenly on a baking sheet at 325°F for about 12-15 minutes, stirring frequently to ensure even browning without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings (One 9 or 10-inch pie)
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 561kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 40g | 62% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 115mg | 38% |
| Sodium | 318mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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