Dessert

Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie

This impressive, citrusy dessert is one of our all-time favorites. You won’t be able to get enough of the creamy filling in this Coconut Cream Pie recipe

Old Fashioned Coconut Cream Pie

My favorite pie all the time! My mother made hers from scratch and made her filling a little tart cause that’s the way she likes it! All of the ingredients are the perfect compliment to each other, and the best part is that it’s a no-fuss recipe!

Old Fashioned Coconut Cream Pie

I promise everyone is going to be super excited to eat it and you aren’t coming home with any!

Old Fashioned Coconut Cream Pie

Prep Time: 20 minutes | Cook Time: 15-20 minutes | Servings: 8

Ingredients:

1 9” refrigerated pie crust

1 C. Sweetened coconut flakes

½ C. All-purpose flour

⅔ C. Granulated sugar

2 large eggs beaten

1 ½ C. Whole milk

1 ½ C. Heavy whipping cream

1 tsp. Vanilla extract

Pinch of salt

1-2 C. Whipped topping defrosted

How to make Old Fashioned Coconut Cream Pie:

Step 1. Preheat the oven to 350 degrees and add the pie crust to a well-greased pie pan. Bake the crust for 10-12 minutes until the edges are lightly browned. Let the crust cool.

Step 2. Place the coconut flakes on a baking sheet and cook until toasted. Remove and let cool.

Step 3. Add the flour, sugar, whole milk, heavy whipping cream, and salt to a saucepan over medium heat on the stove. Cook until the mixture thickens well.

a.

b.

c.

Step 4. Remove the mixture from the heat, and add a bit of it to the eggs, whisking continuously.

Step 5. Add the tempered eggs to the filling mixture and whisk to combine.

Step 6. Stir ¾ of the toasted coconut and the vanilla, and stir to combine.

a.

b.

Step 7. Pour the filling mixture into the prebaked pie crust and allow to cool.

Step 8. Place the pie into the fridge to set for 3-4 hours.

Step 9. Add the whipped topping to the chilled pie, and sprinkle the remaining toasted coconut on top before serving.

Enjoy!

Old Fashioned Coconut Cream Pie

Yum!

Old Fashioned Coconut Cream Pie

Now, remember to save this recipe on Pinterest for later 🙂

Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie

Yield: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 1 9” refrigerated pie crust
  • 1 C. Sweetened coconut flakes
  • ½ C. All-purpose flour
  • ⅔ C. Granulated sugar
  • 2 large eggs beaten
  • 1 ½ C. Whole milk
  • 1 ½ C. Heavy whipping cream
  • 1 tsp. Vanilla extract
  • Pinch of salt
  • 1-2 C. Whipped topping defrosted

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Instructions

  1. Preheat the oven to 350 degrees and add the pie crust to a well-greased pie pan. Bake the crust for 10-12 minutes until the edges are lightly browned. Let the crust cool.
  2. Place the coconut flakes on a baking sheet and cook until toasted. Remove and let cool.
  3. Add the flour, sugar, whole milk, heavy whipping cream, and salt to a saucepan over medium heat on the stove. Cook until the mixture thickens well.
  4. Remove the mixture from the heat, and add a bit of it to the eggs, whisking continuously.
  5. Add the tempered eggs to the filling mixture and whisk to combine.
  6. Stir ¾ of the toasted coconut and the vanilla, and stir to combine.
  7. Pour the filling mixture into the prebaked pie crust and allow to cool.
  8. Place the pie into the fridge to set for 3-4 hours.
  9. Add the whipped topping to the chilled pie, and sprinkle the remaining toasted coconut on top before serving.

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