Prepare to be transported to dessert paradise with the legendary Bakers Square Old Fashioned Coconut Cream Pie! This isn't just any ordinary pie – it's a creamy, dreamy confection that will make your mouth water and your guests beg for the recipe. Imagine a golden, perfectly toasted coconut-infused custard nestled in a flaky crust, topped with billowy whipped cream that melts in your mouth. Whether you're a coconut lover or a dessert enthusiast, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup shredded coconut
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks
- 1 tablespoon butter
- Whipped cream for topping
Instructions
- Prepare the pie crust by placing it in a 9-inch pie dish. Crimp the edges and set aside. If using a pre-made crust, ensure it's at room temperature.
- Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Remove from heat and set aside to cool.
- In a medium saucepan, whisk together sugar, cornstarch, and salt until well combined and lump-free.
- Gradually add milk to the dry ingredients, whisking continuously to prevent lumps from forming.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
- In a separate bowl, temper the egg yolks by slowly adding a small amount of the hot milk mixture while whisking vigorously to prevent scrambling.
- Pour the tempered egg yolks back into the saucepan and continue cooking, stirring constantly, until the custard is thick and smooth, about 2-3 minutes.
- Remove from heat and stir in butter and 3/4 cup of the toasted coconut, reserving the remaining coconut for topping.
- Pour the coconut custard into the prepared pie crust, smoothing the top with a spatula.
- Cover the surface of the pie with plastic wrap to prevent a skin from forming and refrigerate for at least 3 hours or until completely chilled.
- Before serving, top the pie with freshly whipped cream and sprinkle the remaining toasted coconut over the top.
- Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Toasting Coconut: The secret to an incredible flavor is perfectly toasted coconut. Watch it like a hawk and stir constantly to prevent burning – golden brown is what you're after!
- Tempering Eggs: Take your time when adding hot milk to egg yolks. Pour slowly and whisk continuously to prevent scrambled eggs in your custard.
- Smooth Custard Technique: Use a whisk and stir constantly while cooking to ensure a silky-smooth custard with no lumps.
- Chilling is Crucial: Allow the pie to chill for at least 3 hours. Patience will reward you with a perfectly set, creamy filling.
- Whipped Cream Tip: For the freshest topping, whip your cream just before serving to maintain its light, airy texture.
- Make-Ahead Magic: This pie can be prepared a day in advance, making it perfect for entertaining!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 95mg
