Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3-4 tablespoons cold water
For the Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups whole milk
- 4 large egg yolks
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut (preferably unsweetened)
- 2 tablespoons unsalted butter
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted shredded coconut (for garnish)
Instructions:
1. Make the Pie Crust:
- Prepare the Dough: In a food processor, combine the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the cold water, 1 tablespoon at a time, and pulse until the dough begins to come together.
- Chill the Dough: Turn the dough onto a floured surface and knead gently until it forms a ball. Flatten it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough into a circle to fit a 9-inch pie pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork. Line the crust with parchment paper, add pie weights or dried beans, and bake for 10 minutes. Remove the weights and parchment paper and bake for another 10-15 minutes, or until golden brown. Let it cool completely.
2. Make the Coconut Filling:
- Combine Ingredients: In a medium saucepan, whisk together the sweetened condensed milk, whole milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
- Add Coconut and Butter: Once the filling has thickened, remove from heat and stir in the shredded coconut and butter until the butter melts. Stir in the vanilla extract.
- Cool the Filling: Pour the coconut filling into the cooled pie crust. Smooth the top and refrigerate for at least 4 hours or until fully set.
3. Make the Whipped Cream Topping:
- Whip the Cream: In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer on high speed until stiff peaks form.
- Top the Pie: Spread the whipped cream evenly over the coconut filling.
4. Garnish and Serve:
- Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut for 2-3 minutes, stirring frequently, until golden brown. Let it cool.
- Garnish the Pie: Sprinkle the toasted coconut over the whipped cream topping.
Tips:
- Make Ahead: You can make the coconut filling and crust ahead of time. Just assemble and top with whipped cream when you’re ready to serve.
- For Extra Coconut Flavor: You can add a bit of coconut extract to the filling or whipped cream.
This Old Fashioned Coconut Cream Pie is a perfect balance of creamy, sweet, and coconutty goodness—a true crowd-pleaser! Enjoy!