Old Fashioned Coconut Cream Pie

Food holidays don’t really appeal to me. I simply can’t keep up with how many there appear to be these days. That being said, I’ve managed to schedule the release of this Old Fashioned Coconut Cream Pie on National Coconut Cream Pie Day, no doubt thanks to some celestial intervention. Even though it was all by accident—I wish I could plan things that well—it was still flawless.

A tiny bit of coconut extract gives it a beautifully thick and creamy texture and plenty of coconut flavour. Additionally, I adore the way the sweetened whipped cream complements the dish. Despite my fondness for meringue, I believe that the flavours of coconut complement the cream so beautifully. If you have a few more minutes to toast some coconut, adding a small bit to the top gives the pie the ideal textural contrast, but it tastes just as good without it.

Prep Time: 30minutes 
Chill Time”: 4hours 
  1.  1 pie shell (9 inches), baked as directed on the package
  2. half a cup of sugar
  3. 4 egg yolks
  4. 3 tablespoons unsalted butter
  5. 1/4 teaspoon salt
  6. 3 tablespoons corn starch 2 cups half and half
  7. 1 teaspoon coconut essence
  8. 2 teaspoons vanilla extract
  9. 1 cup sweetened coconut flakes

for the whipped cream.

  1. 1 1/2 cups heavy whipping cream
  2. 1/2 cup powdered sugar are needed


  1. Whisk the egg yolks, sugar, corn starch, half-and-half and salt in a medium-sized saucepan. Put the pan over medium heat and bring it to a boil while whisking continually. Simmer for a further minute or two, or until thickened. Take off the heat and mix in the butter, coconut, and vanilla extracts. When all of the butter has melted, add the coconut and stir. Fill the prepared crust, seal it, and refrigerate for a minimum of four hours, ideally overnight.
  2. In a large bowl, whisk together the cream and powdered sugar until stiff peaks form, ready to serve. Place the whipped cream on top of the pie and serve. If desired, add toasted coconut.


To make toasted coconut, place one cup of sweetened coconut flakes on a rimmed baking sheet lined with parchment paper or silicone mat. Bake, stirring every four to five minutes, until the coconut is golden brown. But keep a tight eye on it. It will turn brown pretty soon once it begins. Let cool fully.

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