Old-Fashioned Coconut Cream Pie
This is like the one your mama and grandma made! Creamy homemade filling in a prepared pie crust and topped with whipped topping and toasted coconut.
- 1 - 9 " deep dish pie shell (or 2 regular size), baked
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 teaspoon salt
- 3 cups whole milk, or half-and-half (or a combination)
- 3 large egg yolks, beaten
- 2 teaspoons vanilla extract
- 2 tablespoons butter, softened
- 1 1/2 cups flaked coconut, plus more for garnish
- 1 (8 oz) tub whipped topping (or prepared whipped cream)
- Toasted coconut for garnish, optional
Bake the pie shell/shells as directed on package. Cool completely on wire rack.
In a 2-quart non-stick saucepan - whisk together the sugar, flour, and salt. Gradually, whisk in 1 cup of the milk. When fully incorporated, whisk in the remaining milk and the beaten egg yolks.
Cook over medium heat, whisking constantly, until mixture thickens, 10-15 minutes. Remove from heat, and whisk in the vanilla and butter.
At this point, I placed the pot in a sink of ice and water, whisking frequently until the filling was cool and thick. Fold in the coconut. Pour into the cooled pie shell/shells. Top with the whipped topping/whipped cream.
In a small skillet over med-high heat, toast about a 1/3 cup of coconut, stirring constantly, until lightly browned. Remove from heat.
Spread it out on a small dish and place in the freezer for a couple of minutes then sprinkle over the top of the pie. Refrigerate pie for 3-4 hours before cutting.