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Old Fashioned Coconut Cream Pie with Vanilla Custard

A perfect slice of homemade coconut cream pie featuring a thick layer of creamy filling, fluffy meringue, and toasted coconut flakes.
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Make a comforting, homemade coconut cream pie with a thick, vanilla-flecked custard filling and a tall, fluffy topping. This recipe brings back the simple joy of traditional baking.

Ingredients

Scale
  • 1 (9 inch) homemade pie crust, baked and cooled
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups sweetened flaked coconut, divided
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare your homemade pie crust and let it cool completely on a wire rack.
  2. In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes.
  4. Remove the saucepan from the heat. In a separate small bowl, whisk the egg yolks lightly. Slowly temper the yolks by whisking about 1 cup of the hot milk mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture. Return the pan to medium heat and cook, stirring constantly, for 1 to 2 minutes until the custard is very thick. Do not let it boil vigorously.
  6. Remove the custard from the heat. Stir in the butter and vanilla extract until combined.
  7. Stir 1 cup of the sweetened flaked coconut into the hot custard.
  8. Pour the coconut custard filling into the cooled pie crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until the filling is firm.
  9. When ready to serve, prepare the meringue. In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  10. Gradually add the 1/2 cup of sugar, beating until stiff, glossy peaks form.
  11. Spread the meringue over the chilled custard, making sure to seal the meringue to the edges of the crust to prevent shrinking. Create decorative swirls with the back of a spoon.
  12. Toast the remaining 1/2 cup of coconut flakes lightly in a dry skillet over medium-low heat until golden brown. Sprinkle the toasted coconut flakes over the meringue.
  13. Serve the pie immediately, or chill for up to 4 hours before serving.

Notes

  • For the best meringue, make sure your mixing bowl and whisk attachments are completely free of grease or water.
  • If you prefer a less sweet topping, you can substitute the meringue with stabilized whipped cream.
  • To toast coconut flakes quickly, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://blissbatter.com/homemade-coconut-cream-pie/