old fashioned coconut pie recipe

Written ByJenny Smyth Posted on
old fashioned coconut pie recipe
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The Best old fashioned coconut pie recipe

I’ve been making this old-fashioned coconut pie recipe for years, and it’s always a hit with my family and friends. The first time I made it, I was immediately hooked on the simplicity of the ingredients and the ease of preparation.

The combination of sweet coconut, rich eggs, and a touch of vanilla is absolute perfection. My kids love helping me mix the filling, and my husband always requests it for his birthday dinner.

This pie is perfect for any occasion, whether it’s a family gathering or just a Tuesday night dessert. It’s also surprisingly healthy, considering how decadent it tastes – the coconut provides a good dose of fiber and protein, while the eggs add moisture and structure without adding too much fat.

Over the years, I’ve tweaked the recipe to make it even more delicious and easy to make. Now, I’m excited to share it with you so you can enjoy this classic treat in your own home.

Old Fashioned Coconut Pie

Old Fashioned Coconut Pie

4.6 from 607 votes

A classic old-fashioned coconut pie with a flaky crust and a rich, creamy coconut filling. This pie is perfect for any occasion and will satisfy your sweet tooth.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup cold unsalted butter
4-5 tbsp ice-cold water

For the Coconut Filling

1 1/2 cups sweetened shredded coconut
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 large eggs, beaten
1 tsp vanilla extract
1/4 tsp almond extract

For the Topping

1/2 cup shredded coconut
1/2 cup powdered sugar

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and baking powder.
3Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
4Add ice-cold water one tablespoon at a time, mixing with a fork until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Crimp the edges with your fingers or a fork.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake for 15 minutes.
12Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
13Set aside to cool slightly.
14In a medium saucepan, combine milk, sugar, cornstarch, and salt.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Boil for 1 minute, then remove from heat.
17In a separate bowl, whisk together the beaten eggs and vanilla extract.
18Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
19Stir in the shredded coconut and almond extract.
20Pour the coconut filling into the pre-baked pie crust.
21Return the pie to the oven and bake at 350°F (175°C) for 25-30 minutes, or until the filling is set and the top is lightly golden.
22Allow the pie to cool completely on a wire rack.
23Once cooled, sprinkle the top with shredded coconut and powdered sugar.
24Serve chilled or at room temperature.

🔧Equipment

9-inch pie dish
Mixing bowl
Whisk
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 20g❤️Cholesterol: 100mg🧂Sodium: 400mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

You can substitute unsweetened shredded coconut for a less sweet filling.

Watch Video Of How Old Fashioned Coconut Pie Works

I love serving old-fashioned coconut pie at family gatherings because everyone raves about its creamy texture and rich flavors – plus there’s nothing better than enjoying warm slices fresh from oven!

For everyday meals though maybe consider freezing leftovers separately wrapped inside plastic wrap then reheating whenever needed (just thaw fully beforehand).

And yes indeed even storing leftovers properly does matter especially considering potential spoilage issues down line later… As always feel free ask questions below if unsure anything!

❓ Frequently Asked Questions About Old Fashioned Coconut Pie

Q: What kind of flour should I use for this old-fashioned coconut pie recipe?

A: You can use all-purpose flour or pastry flour for this recipe – both will give you great results!

Q: Can I substitute heavy cream with regular milk?

No – using regular milk will change the flavor profile significantly.

Q: How do I prevent my crust from becoming too crumbly?

Mix your butter into small pieces before adding them to your dough – this will help keep them from crumbling easily!

Q: Can I make individual servings using mini muffin tins?

Yes – simply press each crust mixture into individual muffin cups before baking!

Q: Shouldn’t we be using unsweetened shredded coconut instead?

No – unsweetened shredded coconut would not provide enough sweetness for our filling.

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