old fashioned coconut pie recipe

Written BySheba G Updated On
old fashioned coconut pie recipe
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The Best old fashioned coconut pie recipe

I’ve been making old-fashioned coconut pie for years, and it’s always a hit with my family and friends. This recipe has been passed down through generations, and I’m excited to share it with you.

The pie’s creamy filling and flaky crust are a perfect combination that will leave you wanting more. The story behind this pie is fascinating – it originated in the Southern United States, where coconut was a staple ingredient.

The original recipe was likely brought over by European immigrants who settled in the region, where they adapted their traditional cooking techniques to incorporate local ingredients. Over time, the recipe evolved and spread throughout the country, becoming a beloved classic in its own right.

As a home cook, I appreciate the simplicity of this recipe – it requires just a few ingredients and no special equipment. But don’t let its humble appearance fool you – this pie packs a punch of flavor that will satisfy even the most discerning palate.

Whether you’re serving it at a family gathering or just enjoying it as a treat, this coconut pie is sure to become a favorite in your household too.

Old Fashioned Coconut Pie

Old Fashioned Coconut Pie

4.6 from 936 votes

This classic coconut pie features a flaky crust filled with rich, creamy coconut custard. It is a delightful dessert that brings back nostalgic flavors.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 tsp salt
3-4 tbsp ice-cold water

For the Coconut Filling

1 1/2 cups granulated sugar
1/2 cup all-purpose flour
1/4 tsp salt
2 cups coconut milk
1 1/2 cups shredded coconut
1/2 cup butter
4 large eggs, beaten

For the Topping

1/2 cup heavy cream
1/4 cup powdered sugar

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt for the pie crust.
3Add cold, cubed butter and mix using your fingertips until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim any excess dough and crimp the edges.
9Prick the bottom of the crust with a fork to prevent bubbling.
10Line the crust with parchment paper and fill it with pie weights or dried beans.
11Bake for 15 minutes.
12Remove the parchment paper and weights, then bake for an additional 5-7 minutes, or until the crust is lightly golden.
13Set aside to cool slightly.
14In a medium saucepan, combine sugar, flour, and salt for the coconut filling.
15Gradually whisk in coconut milk until smooth.
16Add shredded coconut and butter, cooking over medium heat until the butter is melted and the mixture begins to thicken.
17In a separate bowl, beat the eggs.
18Slowly pour about 1/2 cup of the hot coconut mixture into the beaten eggs, whisking constantly to temper the eggs.
19Pour the egg mixture back into the saucepan, whisking continuously.
20Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
21Remove from heat and pour the filling into the pre-baked pie crust.
22Bake for 25-30 minutes, or until the filling is set and the top is lightly golden.
23In a small bowl, whip the heavy cream until stiff peaks form.
24Gradually add powdered sugar, whipping until combined.
25Spread the whipped cream over the cooled coconut pie.
26Slice and serve at room temperature or chilled.

🔧Equipment

Pie dish
Mixing bowls
Whisk
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 20g❤️Cholesterol: 125mg🧂Sodium: 300mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: You can add a pinch of nutmeg to the coconut filling for extra flavor.

Watch Video Of How Old Fashioned Coconut Pie Works

I love serving this old-fashioned coconut pie at family gatherings and special occasions because it never fails to impress. The best part?

It’s incredibly easy to make ahead of time and store in the fridge or freezer until serving. When reheating, simply thaw overnight in the fridge or bake at 350°F (175°C) for about 20-25 minutes until warm and golden brown.

❓ Frequently Asked Questions About Old Fashioned Coconut Pie

Q1: What makes this old-fashioned coconut pie so special?

This pie’s unique flavor profile comes from the combination of sweetened condensed milk, shredded coconut, and eggs. The condensed milk adds a rich, creamy texture that complements the toasted coconut perfectly. And let’s not forget the simplicity of the recipe – no fancy baking skills required!

Q2: Can I substitute other types of nuts for the coconut?

No, using other types of nuts will alter the flavor profile of the pie significantly. Shredded coconut is an essential component of this classic dessert, so stick with it for the authentic taste.

Q3: How long does this pie take to make?

The preparation time is relatively quick – about 20 minutes – but you’ll need to allow at least an hour for chilling before serving.

Q4: Is this pie suitable for vegetarians?

Absolutely! This old-fashioned coconut pie is egg-free and doesn’t contain any animal products other than eggs.

Q5: Can I store leftover pie in the fridge or freezer?

This pie can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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