Old-Fashioned Coconut Cream Pie Recipe: A Timeless Delight
In the world of desserts, few things evoke the warm nostalgia of grandma’s kitchen quite like a slice of Old-Fashioned Coconut Cream Pie. This timeless classic takes us back to a simpler time, when the aroma of freshly baked pies filled the air, and family gatherings were incomplete without a delectable homemade dessert. If you’re yearning for a taste of the past, or simply want to experience the sheer delight of this creamy, coconut-infused masterpiece, you’ve come to the right place.
Coconut cream pie has been a cherished favorite for generations, loved for its rich, velvety custard filling, flaky buttery crust, and the luscious sprinkle of toasted coconut on top. With each bite, it’s as if you’re transported to a bygone era, where life moved a little slower, and dessert was a labor of love.
The recipe we’re about to share is a testament to the enduring appeal of this dessert. It’s a straightforward, no-fuss method that stays true to tradition, ensuring that every mouthful is a symphony of flavors and textures. Whether you’re preparing this pie for a special occasion, a family gathering, or simply as a sweet treat for yourself, this recipe will guide you step by step to recreate the magic of Old-Fashioned Coconut Cream Pie.
You’ll Need :
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
Chilled Ingredients: Ensure your butter, milk, and egg yolks are cold. This helps create a flaky crust and a creamy, lump-free filling.
Pastry Technique: When making the pie crust, use a food processor for quick and even distribution of ingredients. Don’t over-process; you want visible butter pieces for flakiness.
Blind Baking: To prevent a soggy crust, blind bake it. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes before adding the filling.
Coconut Toasting: Toast the shredded coconut in a dry skillet over medium heat until it’s golden brown. This enhances its flavor and texture.
Tempering Eggs: When adding the hot milk mixture to the egg yolks, do it gradually while whisking constantly to avoid scrambling the eggs.
Chill Properly: Allow the pie to cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight to set properly.
It’s essential to enjoy this delicious treat in moderation, as it’s not the lightest dessert. A typical slice (1/8th of the pie) contains approximately 450-500 calories, with variations depending on specific ingredients used. Coconut cream pie is also a source of healthy fats from coconut and protein from eggs, but it’s high in sugars and should be enjoyed occasionally.
The Old-Fashioned Coconut Cream Pie is a timeless dessert that continues to delight generations with its rich, creamy filling and tropical coconut flavor. With the right techniques and attention to detail, you can recreate this classic treat in your own kitchen, impressing family and friends with your baking prowess. Just remember, while this pie may not be an everyday indulgence, it’s the perfect sweet treat for special occasions or when you want to savor a taste of the past.
That’s it, all you have to do is Enjoy !
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