Coconut Pie Recipe Old Fashioned: A Slice of Southern Comfort

There’s something undeniably comforting about a slice of coconut pie. It evokes memories of Sunday dinners, family gatherings, and the simple pleasure of a truly delicious dessert. This isn’t some fancy, modern interpretation; this is a classic, old-fashioned coconut pie recipe, the kind your grandmother probably made. It’s rich, creamy, and bursting with the sweet, tropical flavor of coconut. Forget the store-bought fillings and artificial flavors – this recipe uses real ingredients and time-honored techniques to create a pie that’s guaranteed to impress.

Why This Recipe Works

This recipe is built on a foundation of simplicity and quality ingredients. Here’s why it consistently delivers a perfect coconut pie:

• Real Coconut Flavor: We use a generous amount of shredded coconut, both in the filling and optionally toasted on top, to ensure an intense coconut flavor that’s far superior to extracts alone.
• Creamy Custard Base: The custard is made with whole milk, eggs, and a touch of butter, creating a rich and velvety texture that melts in your mouth.
• Proper Baking Technique: Baking the pie at a moderate temperature ensures that the custard sets properly without cracking or over-browning.
• Perfect Sweetness: The sugar is carefully balanced to complement the coconut flavor without being overly sweet.
• Flaky Crust: While you can use a store-bought crust for convenience, a homemade pie crust elevates this dessert to a whole new level.

Ingredients

• For the Pie Crust (or use a store-bought 9-inch pie crust):
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3-5 tablespoons ice water
• For the Coconut Filling:
  • 1 1/2 cups whole milk
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut, divided

Instructions

1. Prepare the Pie Crust (if making homemade):
   • In a large bowl, whisk together the flour and salt.
   • Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
   • Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • On a lightly floured surface, roll out the dough to a 12-inch circle.
   • Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
   • Pre-bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
2. Prepare the Coconut Filling:
   • In a medium saucepan, whisk together the milk, sugar, flour, and salt.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
   • Remove from heat.
   • In a separate bowl, whisk the egg yolks.
   • Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs (this prevents them from scrambling).
   • Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
   • Cook over low heat, stirring constantly, for 1-2 minutes, or until the filling thickens slightly.
   • Remove from heat and stir in the butter, vanilla extract, and 1 cup of the shredded coconut.
3. Assemble and Bake the Pie:
   • Pour the coconut filling into the pre-baked pie crust.
   • Sprinkle the remaining 1/2 cup of shredded coconut over the top.
   • Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the filling is set but still slightly jiggly in the center.
   • If the top starts to brown too quickly, cover the pie loosely with aluminum foil.
4. Cool and Serve:
   • Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
   • For an extra touch, you can lightly toast the remaining coconut before sprinkling it on top.

Tips for Success

• Use Cold Butter for the Crust: Cold butter is essential for creating a flaky pie crust. Make sure your butter is very cold before cutting it into the flour.
• Don’t Overmix the Crust: Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
• Temper the Eggs Properly: Tempering the eggs prevents them from scrambling when you add them to the hot milk mixture.
• Stir Constantly: Stirring the filling constantly while it’s cooking prevents it from sticking to the bottom of the saucepan and scorching.
• Don’t Overbake: Overbaking the pie will result in a dry and cracked filling. The filling should be set but still slightly jiggly in the center when it’s done.
• Let it Cool Completely: Allow the pie to cool completely before slicing. This allows the filling to set properly and prevents it from being runny.

Storage Instructions

Coconut pie is best stored in the refrigerator. Cover the pie tightly with plastic wrap or place it in an airtight container. It will keep for up to 3 days. While freezing is possible, it can affect the texture of the custard, making it slightly grainy. If freezing, wrap the pie tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.

FAQ

Q: Can I use unsweetened coconut?

A: Yes, you can use unsweetened coconut. You may need to adjust the amount of sugar in the filling to taste.

Q: Can I use coconut milk instead of whole milk?

A: Using coconut milk will enhance the coconut flavor, but it will also make the filling richer. If you use coconut milk, use the full-fat variety for the best results.

Q: Can I make this pie ahead of time?

A: Yes, you can make the pie a day or two ahead of time. Store it in the refrigerator until ready to serve.

Q: My pie crust always shrinks when I bake it. What am I doing wrong?

A: Shrinkage can be caused by several factors, including overworking the dough, not chilling it sufficiently, or not using enough pie weights. Make sure to use cold butter, avoid overmixing the dough, chill it for at least 30 minutes, and use a generous amount of pie weights.

Conclusion

This old-fashioned coconut pie recipe is a true classic for a reason. It’s simple to make, uses readily available ingredients, and delivers a flavor that’s both comforting and irresistible. Whether you’re looking for a dessert to impress your family and friends or simply craving a taste of nostalgia, this pie is sure to satisfy. So, gather your ingredients, preheat your oven, and prepare to experience the pure joy of a homemade coconut pie, just like Grandma used to make. Enjoy!