Old Fashioned Coconut Cream Pie
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Did you know that May 8 is National Coconut Cream Pie Day? Well, now you do. Sometimes I look at the National Day Calendar for inspiration and this was one of those times. I searched through my books and found this recipe. Old Fashioned Coconut Cream Pie is smooth, creamy, and full of flavor. If you love coconut, you will love this pie.
This cream pie is perfect for holidays and potlucks any time of the year. Who doesn’t like pie?
Ingredients You Will Need
- Sugar
- Flour
- Salt
- Milk
- Eggs
- Butter
- Vanilla
- Baked Pie Crust
- Coconut
- Whipped Topping
Equipment You May Need
- Measuring Cups and Spoons
- Double Boiler
- Whisk
- Pie Pan
- Rubber Spatula
- Pie Server
- Pie Crust Shield
Helpful Tips for Making Old Fashioned Coconut Cream Pie
- To scald milk, add milk to a shallow saucepan. Heat over medium heat and stir frequently. When small bubbles appear around the outside of the saucepan or when the temperature is 180-185 degrees Fahrenheit, the milk is scalded.
- Use a pie crust shield to keep the edge of the crust from burning.
- For best results, chill for at least an hour before serving.
Variations and Substitutes
- Toast coconut before placing it on top
- Vanilla Cream Pie: omit the coconut
- Banana Cream Pie: omit coconut. Alternate layers of sliced bananas and cream filling.
Other Recipes You May Like
You may also enjoy some of my other pies like Strawberry Cream Pie, Pumpkin Chiffon Pie, or Victory Blueberry Pie – 1940’s Recipe. Some of my fellow bloggers have delicious pies too, like this Peanut Butter Pie from Handle the Heat. If you are in the mood for other desserts, you might enjoy these Corn Flake Cookies, these Cake S’mores, or these Matcha Brownies. Mangoes with Rum would also be a delicious choice.
Final Thoughts on Coconut Cream Pie
Old Fashioned Coconut Cream Pie is a delicious treat that anyone who likes coconut will enjoy. It is not for beginning bakers necessarily, but it’s not too difficult to make either. I will be making this again, for sure.
Old Fashioned Coconut Cream Pie
Ingredients
- ⅔ Cup Sugar
- ½ Cup Flour
- ½ teaspoon Salt
- 2 Cups Milk scalded
- 2 Egg Yolks
- 2 Tablespoons Butter
- 1 teaspoon Vanilla
- 1 9-inch Baked Pastry Shell
- ½ Cup Coconut shredded
- ½ Cup Whipped Topping ie. Cool Whip
Instructions
- Preheat oven to 350℉
- Heat water in bottom pan of double boiler.
- Combine sugar, flour, and salt in top pan of double boiler.
- Gradually stir milk into above mixture and set over hot water.
- Stir with whisk until thickened thoroughly (about 5-10 minutes).
- Cover, and cook 10 minutes, stirring occasionally with whisk to keep smooth.
- Stir a small amount of hot mixture into slightly beaten egg yolks.
- Stir into mixture in double boiler.
- Cook about 2 minutes, stirring continuously.
- Add butter and vanilla.
- Once butter is melted, remove mixture from heat and cool slightly.
- Pour into cooled, baked pastry shell.
- Bake at 350℉ until lightly browned (approximately 15 minutes).
- Chill for about an hour before spreading whipped topping over the top.
- Chill for an additional 30 minutes before serving.
- Top with shredded coconut before serving.
Notes
- To scald milk, add milk to a shallow saucepan. Heat over medium heat and stir frequently. When small bubbles appear around the outside of the saucepan or when the temperature is 180-185 degrees Fahrenheit, the milk is scalded.
- Use a pie crust shield to keep the edge of the crust from burning.
- For best results, chill for at least an hour before serving.
Adapted from “The American-International Encyclopedic Cookbook” by Anne London, Copyright 1972
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