Kittencal's Old Fashioned Coconut Cream Pie

Indulge in the creamy, nostalgic flavors of Kittencal's Old Fashioned Coconut Cream Pie, a timeless dessert that's sure to impress. This pie features a buttery pre-baked crust filled with a luscious, homemade coconut custard made from sweetened shredded coconut, velvety whole milk, and rich egg yolks, delicately flavored with vanilla. Topped with a cloud of freshly whipped cream and a sprinkle of toasted coconut for added texture, this classic treat is as beautiful as it is delicious. Perfectly chilled for a refreshing finish, it's an irresistible dessert for any occasion, from family gatherings to festive celebrations. With simple ingredients and straightforward instructions, this coconut cream pie is a must-try for both novice and seasoned bakers alike!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 piece pre-baked 9-inch pie crust
• 0.75 cup granulated sugar
• 0.25 cup cornstarch
• 0.25 teaspoon salt
• 2.5 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1.25 cups sweetened shredded coconut
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 0.25 cup toasted shredded coconut (optional, for garnish)

Directions

Step 1

Prepare and bake a 9-inch pie crust according to package or recipe instructions. Allow it to cool completely before filling.

Step 2

In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.

Step 3

Gradually add the milk into the dry mixture, whisking continuously until smooth.

Step 4

Place the saucepan over medium heat, stirring constantly, until the mixture begins to thicken and bubble slightly—about 8–10 minutes.

Step 5

In a small bowl, lightly whisk the egg yolks. Gradually add a few tablespoons of the hot milk mixture into the yolks, whisking constantly to temper them.

Step 6

Slowly pour the tempered egg yolks into the saucepan, whisking continuously. Cook for an additional 2–3 minutes, stirring, until the custard thickens.

Step 7

Remove the saucepan from heat and stir in unsalted butter, vanilla extract, and sweetened shredded coconut. Mix until well combined.

Step 8

Pour the hot coconut custard into the prepared pie crust. Smooth the top with a spatula, cover with plastic wrap (pressing the plastic directly onto the custard's surface), and refrigerate for at least 4 hours or until set.

Step 9

In a mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.

Step 10

Spread the whipped cream over the chilled pie, smoothing it out with a spatula or piping it decoratively, if desired.

Step 11

Garnish with toasted shredded coconut for an extra touch of flavor and texture.

Step 12

Slice and serve chilled. Enjoy your old-fashioned coconut cream pie!

Nutrition Facts

Serving size	(1475.9g)

Amount per serving	% Daily Value*
Calories	3982.1

Total Fat 237.8g	0%
Saturated Fat 120.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1113.2mg	0%
Sodium 2064.1mg	0%
Total Carbohydrate 409.4g	0%
Dietary Fiber 10.5g	0%
Total Sugars 238.2g
Protein 48.1g	0%

Vitamin D 341.6IU	0%
Calcium 887.8mg	0%
Iron 8.1mg	0%
Potassium 1274.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 4.8%

Carbs: 41.2%