Traditional Coconut Cream Pie is one of those desserts that holds a special place in my heart. Really any coconut recipe does. I LOVE coconut anything. And the man I shared this love with was my Grandpa. Grandpa may have been the only other person on the planet that loved coconut more than me. I can not count the times my Grandpa and I shared coconut desserts with each other. This pie was definitely one of our favorites!
Coconut Cream Pie
Ingredients
- 1 9 in. Pie Crust
- 2 C Milk
- ⅔ C Heavy Whipping Cream
- 2/3 C Sugar
- 1 Egg
- ¼ C Cornstarch
- ¼ Tsp Salt
- 1 Tsp Vanilla
- 1/16 Tsp Almond Flavoring
- 1 ⅓ C Sweetened Flaked Coconut
- 2 C Toasted Coconut
- Whipped Cream optional
Instructions
- Prepare the pie shell by docking the shell and baking according to the pie shell instructions. Cool Completely
- Once the pie shell is cooled, in a medium sauce pan, mix the milk, cream, egg, vanilla, and almond flavoring
- In a mixing bowl combine the cornstarch, sugar, salt, and coconut.
- Mix the dry ingredients into the wet ingredients
- Heat the mixture over medium heat, stirring continually
- Cook the pudding until it reaches the desired thickness
- Cool the mixture
- For the garnish, place 2 cups of coconut in a non-stick skillet and cook until toasted
- Pour the cooled coconut filling into the pie shell. Cover the pie with plastic wrap or wax paper. Keep refrigerated until ready to enjoy
- Serve with whipped cream and toasted coconut
Preparing the Pie Shell
The first step in making this yummy Traditional Coconut Cream Pie is preparing the pie shell. You can buy a 9 inch pie shell or you can make your own pie dough. If you are looking for a recipe to my pie dough, click here. Just follow the instructions for what ever pie dough you chose to use. Be sure to dock the dough before baking, so you don’t get those pesky air bubbles under the pie shell. Set the shell aside to cool completely.
Making the Coconut Cream Pie Filling
Next we will need to mix the milk, cream, egg, vanilla, and almond flavoring in a medium sauce pan. Do not turn the stove on yet. In a separate bowl combine the cornstarch, sugar, salt and coconut. Mix the dry ingredients into the wet ingredients. Turn on the stove and cook the pudding mixture over medium heat. Stir continually until you achieve the desired thickness.
Almost Done!!
Once you have reached the desired thickness, set the Coconut Cream Pie filling aside to cool. Then when the filling is cooled, pour it into the pie shell. At this point, you can store the Coconut Cream Pie in the refrigerator until you are ready to use. I always place a piece of plastic wrap directly on top of the filling so a skin doesn’t form on top.
Toasting the Coconut
The last thing to do for the Coconut Cream Pie is to toast the coconut for the the garnish! This is super simple. Simply, take 2 cups of sweetened coconut flakes and place them in a dry non-stick pan. Turn the heat to medium and cook the coconut. Be sure to stir continuously so the flakes don’t burn. Once toasted to your hearts desire, set aside to cool.
Time to enjoy the Traditional Coconut Cream Pie!
Lastly, it is time to cut and dress up the pie! Some people like to dress up the pie while it is still whole. Personally, I rather doing it by the piece that way people can add as much whipped cream and toasted coconut as they prefer.
I really hope you give this Traditional Coconut Cream Pie a try. I would love to hear your feed back on this yummy pie!
