Old-Fashioned Coconut Cream Pie

As the weather gets warmer each day, it is the perfect time for tropical-flavored desserts. Don’t you just love coconut dessert recipes? I definitely do. They transport me to a tropical paradise and remind me of when I was at the beach, soaking up the sun and drinking fresh coconut juice. When I am craving that kind of vacation, I make myself this old-fashioned coconut cream pie by The Stay At Home Chef. It’s not only easy to make, but it is also delicious.

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I can’t get over how good this pie is. I already made it several times, but I am always still surprised whenever I take that first bite. It is sweet, creamy, and rich.  The toasted coconut flakes make this recipe even better. They give a nutty flavor and crunchy texture to the cake that I seriously love. Have you tried this recipe before? If you haven’t, you definitely should, as you are missing out.

Homemade Coconut Cream Pie Ingredients

• 1 prepared pie crust
• 3/4 cup of granulated sugar
• 1/3 cup of cornstarch
• 1 cup of heavy cream
• 13.5 oz of coconut milk
• 1 cup of coconut flakes (divided)
• 3 large egg yolks (slightly beaten
• 2 tablespoons of salted butter
• 1 teaspoon of vanilla extract

Whipped cream mixture:

• 3 tablespoons of cold water
• 1 teaspoon of unflavored gelatin
• 1 cup of heavy cream
• 2 tablespoons of powdered sugar
• 1 teaspoon of vanilla extract

How to Make Coconut Cream Pie

Step 1:

Start by preheating your oven 350F. Next, spread the coconut flakes on a baking sheet and lightly toast in the oven for about 5 to 7 minutes. Make sure to stir occasionally to ensure all is toasted.

Step 2:

In a medium saucepan, combine sugar, cornstarch, heavy cream, and coconut milk. Cook over medium-high heat, stir constantly until it starts to bubble. Continue stirring for about 2 minutes until it starts to thicken.

Step 3:

Work quickly for this step. Remove the pan from heat, pour a little of the mixture into the lightly beaten egg yolks, whisk rapidly, and pour back into the pan. Cook for 90 seconds more over medium heat.

Step 4:

Remove from heat and add the butter, vanilla, and 1/2 of the toasted coconut flakes. Mix until well combined. Pour into the prepared shell, then let it cool for about 15 minutes. Place in the refrigerator until set.

Step 5:

Fill a heat-proof bowl with cold water, then sprinkle gelatin. Set aside for 5 minutes. Microwave on high until it melts and liquid is clear for 5 to 10 seconds.

Step 6:

In a large mixing bowl using a hand mixer or bowl of stand mixer, whip the heavy cream until soft peaks. Add the powdered sugar and vanilla extract. Whip until combined. Slowly add the gelatin and whip until stiff peaks form.

Step 7:

Pipe the whipped cream onto the top of the cooled pie or you can spread it over the top. Sprinkle the remaining coconut flakes, then refrigerate. Slice and serve.

Old-Fashioned Coconut Cream Pie