Simple and the Best, Homemade Coconut Cream Pie Recipe

I’ve recently been looking through an old recipe box with recipes from my mother, grandmother, and other names I don’t recognize. It’s been fun going through and seeing all the recipes and seeing what food was “in style” for the time. I have plans to try to turn all these recipes into my own and the first one I came to that seemed perfect for this time of year was a coconut cream pie! I decided to whip one up yesterday, tweaking the recipe to my liking, and now, I’m going to share my recipe with you! How exciting!

Ingredients :

For the pie crust, you can follow this recipe here!

For the filling:

• 1 1/2 cups milk
• 1/3 cup sugar
• 1/4 tsp salt
• 3 egg yolks
• 1 tbsp butter
• 1/2 cup shredded coconut
• 1 tsp vanilla extract
• 4 tbsp cornstarch mixed with water into a slurry

Optional, Whipped cream :

• 1 cup of heavy whipping cream
• 1/4 cup powdered sugar

Instructions:

• Make your pie crust by following the instructions here!
• In a pot, pour in your milk, sugar, salt, butter, and vanilla
• Over a bowl, crack your eggs and move the yolk back and forth between the two pieces of shell to allow the whites to fall in the bowl. Then put your egg yolks into the pot. Mix all your ingredients.

• Add your shredded coconut and mix through
• Start bringing the temperature up to medium-high.
• In a bowl mix your cornstarch and just enough water to dissolve it all.

• Pour this slurry into the pot slowly, stirring as you go.
• When your mixture gets to the point it starts to bubble and it feels thick to stir, take it off the heat
• Cool it off in the fridge and also make sure your pie crust is cool before putting it together
• Fill your pie crust with the filling
• Optional: Make some whipped cream by putting your cream and sugar into a bowl and either mixing it with a stand mixer, hand mixer, or frother for about 60-120 seconds. Cool in the fridge if you’d like to put it in a bag to pipe it, or just spoon it on top of your pie.