Name: Old-Fashioned Coconut Cream Pie Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 9-inch pie crust (baked and cooled); ¾ cup granulated sugar; ¼ cup cornstarch; ¼ teaspoon salt; 2 ½ cups whole milk; 4 large egg yolks; 1 cup sweetened shredded coconut; 2 tablespoons unsalted butter; 1 ½ teaspoons vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; ¼ teaspoon vanilla extract (for whipped cream); toasted coconut (for topping)

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If you’re craving a dessert that tastes like sunshine on a plate, Old-Fashioned Coconut Cream Pie is about to become your new obsession. This creamy classic is everything you want in a nostalgic treat: a buttery, flaky crust cradling velvety coconut custard, generous clouds of whipped cream, and a playful sprinkle of toasted coconut on top. Whether you’re making it for a holiday, a family gathering, or just because you need a taste of something special, this pie delivers luxurious flavor and unforgettable texture in every bite.

Old-Fashioned Coconut Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the impressive outcome fool you — making Old-Fashioned Coconut Cream Pie is all about using simple, quality ingredients. Each element brings its own flair, from the toasty notes of coconut to the smooth richness of whole milk and cream. Here’s what you’ll need and why each one earns its spot in this pie.

9-inch pie crust (baked and cooled): A homemade or store-bought crust acts as the perfect buttery, flaky base for the luscious filling.
¾ cup granulated sugar: Provides sweetness and helps build the creamy custard texture.
¼ cup cornstarch: The essential thickener that gives the filling its smooth, pudding-like consistency.
¼ teaspoon salt: Just enough to balance the sweetness and enhance the coconut flavor.
2 ½ cups whole milk: Full-fat milk creates a rich custard you can really sink your fork into.
4 large egg yolks: These yolks lend luxurious silkiness and a sunny color to the filling.
1 cup sweetened shredded coconut: A must for authentic coconut flavor and delightful chew in every bite.
2 tablespoons unsalted butter: Melted in at the end, it adds gloss and an extra layer of decadence.
1 ½ teaspoons vanilla extract: For that classic, fragrant undertone that ties everything together.
1 cup heavy whipping cream: Essential for the cloud-like whipped cream topping.
2 tablespoons powdered sugar: Helps stabilize and sweeten the homemade whipped cream.
¼ teaspoon vanilla extract (for whipped cream): Gives the topping a subtle, elegant vanilla note.
Toasted coconut (for topping): The final touch for eye-catching, crunchy contrast and big coconut flavor.

How to Make Old-Fashioned Coconut Cream Pie

Step 1: Prepare the Custard Base

Start by grabbing a medium saucepan and whisking together the granulated sugar, cornstarch, and salt right in the pan. By blending your dry ingredients first, you ensure the thickener will dissolve easily and distribute evenly throughout the custard. Gradually pour in the whole milk, whisking until smooth, so you’re set up for a super creamy base with no lumps.

Step 2: Cook the Mixture

Place the pan over medium heat and keep whisking constantly as the mixture heats up. Watch as it transforms from milky to thick and glossy — it should start to bubble a bit after about 5 to 7 minutes. This patient, ongoing whisking is your secret weapon to preventing burnt bits and getting that silky smooth texture that makes Old-Fashioned Coconut Cream Pie legendary.

Step 3: Temper the Egg Yolks

While your mixture is heating, separate your eggs and place the yolks in a separate bowl. Once your custard base is bubbling, slowly pour about ½ cup of it into the yolks, whisking vigorously as you go. This warms up the yolks gently so they don’t scramble — a key to that signature creamy filling. Once combined, pour everything back into the saucepan and whisk it in.

Step 4: Thicken the Custard

Return the pan to the heat and cook, stirring constantly, for another 2 to 3 minutes. The mixture thickens to a bona fide pudding texture here — this is when excitement kicks in because the aroma of sweet coconut starts to fill your kitchen! Once thickened, remove from heat to finish up the magic.

Step 5: Add Coconut, Butter, and Vanilla

Off the heat, stir in your shredded coconut, unsalted butter, and vanilla extract until everything is smooth and well-incorporated. The coconut swells and softens, and the butter gives the pie filling a glossy, rich finish worthy of a diner dessert case. Now just try not to dig in with a spoon before it even hits the crust.

Step 6: Fill and Chill

Pour the hot coconut custard into your cooled pie crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling — this prevents a skin from forming while it chills. Pop the pie in the refrigerator for at least 4 hours, or ideally overnight, so the filling sets up beautifully and slices like a dream.

Step 7: Whip and Top

When you’re ready to serve, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Mound and swoosh it over the set pie, then shower with toasted coconut for that iconic Old-Fashioned Coconut Cream Pie finish. The contrast of cloud-like cream and golden, crisp coconut is pure culinary happiness.

How to Serve Old-Fashioned Coconut Cream Pie

Garnishes

For that eye-catching bakery-shop look, sprinkle your pie generously with toasted coconut just before slicing. If you’re feeling extra festive, you can even add a curl of white chocolate or a drizzle of caramel — but truly, the creamy whipped topping and toasty coconut flakes are all you need to wow a crowd. A single mint leaf can add a fresh flourish too!

Side Dishes

Pairing is all about balance. Serve slices of Old-Fashioned Coconut Cream Pie alongside a mug of strong coffee, a scoop of pineapple sorbet, or even a medley of fresh berries for a pop of tartness. If you’re hosting brunch or a dessert buffet, this pie plays beautifully with chocolate-dipped strawberries or a light citrus salad.

Creative Ways to Present

Think beyond the standard wedges! Try cutting Old-Fashioned Coconut Cream Pie into small bars for a fun, party-ready treat. For an elegant dinner, serve individual pie rounds made in mini tart shells. Or, layer cubes of pie filling, whipped cream, and coconut in parfait glasses for a delightful, spoonable dessert that looks as impressive as it tastes.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep slices of Old-Fashioned Coconut Cream Pie covered in the refrigerator. A layer of plastic wrap or a pie keeper helps maintain its creamy texture and prevents it from absorbing strong fridge odors. It stays delicious for up to three days — but trust me, it rarely lasts that long!

Freezing

While the whipped topping is best fresh, you can freeze the coconut custard pie (without the cream) for up to a month. Wrap it tightly in both plastic wrap and foil. When ready to enjoy, thaw overnight in the fridge and add fresh whipped cream and toasted coconut just before serving for that fresh-from-the-oven vibe.

Reheating

This pie is best served cold or at room temperature, but if you must, gently bring slices to cool room temp by letting them sit out of the fridge for about 20 minutes. Avoid using the microwave, which can break down the carefully set custard and whipped cream.

FAQs

Can I use a store-bought pie crust instead of homemade?

Absolutely! A quality store-bought pie crust saves time and still lets the creamy coconut filling and whipped topping shine. Just make sure it’s fully baked and cooled before you pour in the custard.

Is this recipe suitable for making ahead of time?

Yes, Old-Fashioned Coconut Cream Pie is the perfect make-ahead dessert. Prepare the pie up to a day in advance, cover and chill — then just add the whipped cream and toasted coconut before serving for maximum freshness.

Can I use unsweetened coconut or coconut milk in the filling?

For the classic flavor and texture, stick with sweetened shredded coconut in the custard. While you can experiment with coconut milk, keep in mind that it will slightly alter the flavor and may affect the filling’s firmness, so whole milk is best for authentic results.

How do I stop the custard from getting lumpy?

Constant, attentive whisking is your best friend! Whisk as you add milk to the dry ingredients and keep stirring over the heat so your custard stays silky smooth. Tempering the egg yolks also prevents lumps and curdling.

Is Old-Fashioned Coconut Cream Pie gluten-free?

The traditional version is not gluten-free because of the pie crust, but you can easily use a gluten-free crust to make the dessert entirely gluten-friendly. The coconut custard itself is naturally gluten-free.

Final Thoughts

There’s a reason the Old-Fashioned Coconut Cream Pie has been passed down through generations — it’s truly irresistible, comforting, and crowd-pleasing every time. If you’re ready to fall in love with a dessert that’s equal parts creamy, nostalgic, and show-stopping, it’s time to roll up your sleeves and give this recipe a try. Happy baking — your new favorite pie awaits!

Old-Fashioned Coconut Cream Pie Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 30 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy decadence of this classic Old-Fashioned Coconut Cream Pie. A buttery pie crust filled with a luscious coconut custard topped with billowy whipped cream and toasted coconut.

Ingredients

Scale

Pie Crust:

1 9-inch pie crust (baked and cooled)

Coconut Filling:

¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2 ½ cups whole milk
4 large egg yolks
1 cup sweetened shredded coconut
2 tablespoons unsalted butter
1 ½ teaspoons vanilla extract

Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
¼ teaspoon vanilla extract (for whipped cream)
toasted coconut (for topping)

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Instructions

Prepare Coconut Filling: In a saucepan, combine sugar, cornstarch, salt, and milk. Cook until thickened. Temper egg yolks, then add to the mixture and cook until thick. Stir in coconut, butter, and vanilla.
Fill Pie Crust: Pour the filling into the cooled crust and refrigerate until set.
Make Whipped Cream: Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pie and top with toasted coconut.