Ingredients:
- 1 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup cornstarch
- 1-1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1 cup sweetened coconut flakes
- 3 cups whole milk
- 4 large eggs, separated
- 1 pre-baked 9-inch pie crust
- 2 cups whipped cream (optional)
Meringue Topping (Optional):
- 4 egg whites (reserved from filling)
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 cup toasted coconut flakes for garnish
Instructions:
Indulge in the timeless charm of our Old Fashioned Coconut Cream Pie, a dessert that combines creamy coconut filling, a flaky pie crust, and a cloud-like meringue or whipped cream topping. Perfect for holidays, special occasions, or a cozy weekend treat, this recipe is a crowd-pleaser that brings back cherished memories.
Start by separating the egg yolks from the whites, reserving the whites for the meringue if desired. In a saucepan, whisk together sugar, cornstarch, salt, and milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Continue cooking for 2 minutes, then remove from heat.
In a bowl, lightly beat the egg yolks. Gradually whisk in 1 cup of the hot milk mixture to temper the eggs, then return the egg mixture to the saucepan. Bring to a boil and cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter, vanilla, and coconut flakes until combined. Pour the filling into the pre-baked pie crust and let it cool to room temperature.
For the meringue topping, beat the reserved egg whites and cream of tartar until frothy. Gradually add sugar, one tablespoon at a time, until stiff, glossy peaks form. Stir in vanilla, then spread the meringue over the pie, sealing the edges. Sprinkle with toasted coconut flakes and bake at 350°F (175°C) for 12-15 minutes or until golden. Alternatively, top with whipped cream for a simpler finish. Chill before serving and enjoy this heavenly coconut cream pie!
