HOW TO MAKE OLD COCONUT CREAM PIE
This Old-Fashioned Coconut Cream Pie is a delicious dessert that is easy to make and transforms only a few basic ingredients into a work of art. It is sugary, velvety smooth, and bursting with the exotic taste of coconut. You’re going to really like how the sweet coconut, whipped cream, stovetop custard, and flaky pastry come together in this dish.
When you give this traditional recipe for Coconut Cream Pie a try, I have no doubt that you’ll understand why it’s a favorite in my family. We make it every year for Easter, and it has even won a few trophies in bake-offs that friends and family have submitted the recipe over the years. Over the course of those years, the competitions took place. If you give this pie a go, I promise you won’t be sorry you did!
There was a time when cream pies were quite popular, and there was a solid explanation for this. Even though they are made with just a few basic ingredients, the finished product has the look and flavor of a delicious dessert, despite the fact that it is incredibly easy to prepare.
The thick coconut cream is then poured into a pie crust that has already been baked, and the whole thing is put in the fridge until it is set and deliciously cold. To tell you the truth, the pie would be delectable even if it weren’t decorated, but of course, we want to make it seem gorgeous! After finishing it off with some large dollops of whipped cream and a little sprinkling of toasted coconut, the pie is ready to be served.
INGREDIENTS YOU’LL NEED:
¾ Cup.Of granulated sugar.
2 Tbsp.Of all-purpose flour.
2 Tbsp.Of cornstarch.
¼ Tsp.Of salt.
2½ Cups.Of whole milk.
4 large egg yolks.
2 Tsp.Of vanilla extract.
1 Tsp.Of coconut extract.
1 Tbsp.Of unsalted butter.
1 Cup.Of sweetened and shredded coconut.
A 9-inch baked pie crust.
Put the sugar, flour, cornstarch, and salt into a pot of medium size and mix well. Whisk the egg yolks and milk together in a bowl until the ingredients are well mixed. Combine the milk mixture with the sugar mixture until there are no lumps left.
Put the saucepan on a burner that is set to medium-high heat. Cook the mixture over medium heat while stirring it regularly until it thickens and reaches a boil. Allow the liquid to boil for one minute while continuing to whisk it. Take the pan off the heat.
Immediately incorporate the butter, vanilla extract, coconut essence, and shredded coconut by whisking them together. After waiting for it to cool for five minutes, pour the custard into the cooked pie crust.
After allowing the pie to room temperature, cover it with plastic wrap (or foil), and place it in the refrigerator to chill for approximately three hours until it is absolutely firm.
To serve, whip some fresh cream and sprinkle toasted coconut on top of the pie.