Old Fashioned Coconut Cream Pie 

Old-fashioned coconut cream pie is a classic dessert that evokes nostalgia with every creamy, coconutty bite. Here’s a description of this beloved treat:

Picture a flaky, buttery pie crust filled to the brim with a luscious, velvety coconut custard. The custard is rich and creamy, delicately flavored with coconut extract and studded with shreds of sweetened coconut. With each spoonful, you’re met with the comforting warmth of homemade goodness and the familiar taste of coconut that transports you to simpler times.

Topped with billowy clouds of whipped cream and sprinkled with toasted coconut flakes, this pie is a feast for the senses. The golden crust contrasts beautifully with the creamy filling, and the aroma of toasted coconut fills the air, tantalizing your taste buds before you even take your first bite.

As you sink your fork into the pie, you’re greeted with a symphony of textures—the crispness of the crust giving way to the silky smoothness of the custard, punctuated by the chewy bits of coconut. Each mouthful is a delightful combination of sweetness and richness, with just the right amount of coconut flavor to transport you to dessert heaven.

Whether enjoyed as a comforting treat on a cold winter’s day or as the perfect ending to a summer barbecue, old-fashioned coconut cream pie is a timeless classic that never goes out of style. With its irresistible flavor and nostalgic charm, it’s sure to become a family favorite for generations to come.

Ingredients :
  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed
Directions :
1: Preheat oven to 350 degrees F (175 degrees C).
2: Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3: In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.
4: Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more.
5: Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
6: Pour the filling into the pie shell and chill until firm, about 4 hours.
7: Top with whipped topping and with the reserved coconut.

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