If you’re on the hunt for a dessert that feels like a warm hug from your grandma’s kitchen, this Old-Fashioned Coconut Cream Pie Recipe is exactly what you need. It’s a classic, rich, and creamy pie with a perfectly flaky crust and a luscious coconut cream filling that’s bursting with flavor. Sweet, silky, and topped with fluffy whipped cream and toasted coconut, every bite transports you to a simpler time when desserts were made with love and the best ingredients. Whether you’re a coconut lover or trying something new, this pie brings a delightful balance of sweetness and texture that truly celebrates the timeless joy of homemade baking.
Ingredients You’ll Need
Gathering the right ingredients is half the fun of baking this Old-Fashioned Coconut Cream Pie Recipe. Each component plays a crucial role, from the flaky crust that provides the perfect base, to the rich filling that’s creamy and satisfying, and the whipped cream topping that adds the final crown of indulgence. Simple pantry staples come together brilliantly here.
- All-purpose flour: The foundation for our flaky pie crust, giving it structure and a tender bite.
- Unsalted butter: Cold and cubed for the crust, it creates layers that melt in your mouth with a rich flavor.
- Ice water: Just enough to bring the dough together without making it tough.
- Whole milk and heavy cream: These provide the luscious creaminess that makes the filling so dreamy.
- Granulated sugar: Sweetens the filling perfectly without overpowering the coconut flavor.
- Egg yolks: They thicken the filling beautifully, adding richness and a smooth texture.
- Cornstarch: The magic thickening agent to give the filling that perfect custard consistency.
- Shredded sweetened coconut: For authentic coconut flavor and delightful texture throughout the pie.
- Vanilla and optional coconut extract: Enhance the flavors, adding warmth and a subtle tropical note.
- Powdered sugar: Sweetens the whipped cream topping gently for a light finish.
How to Make Old-Fashioned Coconut Cream Pie Recipe
Step 1: Make the Pie Crust
Start by preheating your oven and combining flour with salt. Cut in cold, cubed butter until the mixture looks like coarse crumbs. Slowly add ice water, just enough so the dough holds together when pressed. Shape it into a disk, wrap it tight, and pop it into the fridge. Chilling the dough helps the crust bake up perfectly flaky, so don’t skip this step!
Step 2: Bake the Crust
Roll the dough out on a floured surface to fit your 9-inch pie dish. Gently press it in and trim any overhang. Poke a few holes with a fork to prevent bubbling and line with parchment paper. Fill with pie weights or dried beans for blind baking, which ensures the crust cooks evenly without puffing up. Bake until golden and crisp, then cool completely—it’s the ideal base for the luscious filling to come.
Step 3: Make the Coconut Cream Filling
In a medium saucepan, warm together the milk, heavy cream, sugar, and salt until steaming but not boiling. In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly temper the yolks by adding some hot milk mixture while whisking constantly, then pour everything back into the pan. Stir over medium heat until the custard thickens — this part takes patience but the creamy texture is so worth it.
Step 4: Finish the Filling
Remove the thickened custard from heat and stir in butter, shredded coconut, vanilla, and coconut extract if you’re using it. This last swirl of butter adds silkiness and richness, while the coconut really shines through here. Let the filling cool slightly before pouring it into your cooled crust, smoothing the surface like frosting on a cake.
Step 5: Prepare the Whipped Cream
Whip the heavy cream with powdered sugar and vanilla until soft peaks form. This fresh whipped cream topping balances the creamy filling with its light, airy texture and just a touch of sweetness.
Step 6: Assemble the Pie
Spread the whipped cream evenly over the coconut filling, then sprinkle with extra shredded coconut for a pretty and tasty finishing touch. Pop your pie in the fridge for at least 4 hours — the chilling time allows the filling to set perfectly so each slice holds its shape.
Step 7: Serve and Enjoy!
Slice into your masterpiece and serve chilled. Every forkful brings that classic coconut cream pie experience, with the dreamy filling and crisp crust coming together in perfect harmony.
How to Serve Old-Fashioned Coconut Cream Pie Recipe
Garnishes
Adding a few garnishes elevates your Old-Fashioned Coconut Cream Pie Recipe to next-level deliciousness. Toasted coconut flakes provide crunchy sweetness and a lovely golden color, while a few fresh berries can add a bright burst of flavor and color contrast that looks stunning.
Side Dishes
This pie loves simple companions like a cup of hot coffee or a refreshing glass of iced tea. For something extra special, pair it with a scoop of vanilla bean ice cream or a light citrus salad that balances the richness of the pie with zesty brightness.
Creative Ways to Present
Think beyond traditional slices—try serving the pie in mini tartlets for a party, or use cookie cutters to create fun shapes from leftover crust. Layering the coconut custard and whipped cream into parfait glasses with toasted coconut on top makes a beautiful, portable dessert. Presentation is part of the magic!
Make Ahead and Storage
Storing Leftovers
Keep your Old-Fashioned Coconut Cream Pie Recipe covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh for 3 to 4 days, which lets you savor every last forkful a day or two after baking.
Freezing
While freezing a cream pie isn’t always perfect, you can freeze the crust or coconut custard separately before assembling. If freezing the whole pie, wrap it very well and enjoy within one month. Thaw in the fridge overnight and add fresh whipped cream before serving.
Reheating
This pie is best enjoyed chilled and generally doesn’t require reheating. However, if you’d like to warm a slice slightly, remove the whipped cream and microwave briefly for 10 to 15 seconds. Re-top with fresh whipped cream for that creamy finish.
FAQs
Can I use frozen coconut instead of fresh or shredded sweetened coconut?
Frozen coconut could add too much moisture and alter the texture of the filling, so it’s best to stick with shredded sweetened coconut to keep the classic creamy texture and sweetness intact.
Is there a dairy-free version of this Old-Fashioned Coconut Cream Pie Recipe?
Absolutely! You can substitute almond or coconut milk for dairy milk and use dairy-free butter alternatives. Just keep in mind the texture and flavor might shift slightly but the coconut flavors will still shine through beautifully.
How long does it take for the pie filling to set in the fridge?
Chilling the pie for at least 4 hours is crucial, but overnight chilling is even better to let the filling fully set and allow flavors to meld perfectly.
Can I make the pie crust ahead of time?
Yes! The crust dough can be prepared and refrigerated for up to 48 hours before baking. For even more convenience, you can bake it in advance and keep it stored airtight until you’re ready to assemble the pie.
What other flavor variations work well with this recipe?
Try adding a hint of lime zest or switching the vanilla extract for almond extract to give your pie a unique twist while maintaining that classic creamy coconut appeal.
Final Thoughts
This Old-Fashioned Coconut Cream Pie Recipe is a true treasure to have in your baking repertoire. Its comforting flavors, rich textures, and beautiful presentation make it a crowd-pleaser every time. Whether it’s a special occasion or a cozy evening at home, go ahead and treat yourself and your loved ones to this cake-like, silky slice of nostalgia. You’ll find yourself coming back to it again and again.
Print
Old-Fashioned Coconut Cream Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old-Fashioned Coconut Cream Pie features a buttery, flaky crust filled with a rich and creamy coconut custard topped with fluffy whipped cream and toasted coconut. Perfectly balanced sweetness and smooth textures make this classic dessert a crowd-pleaser for any occasion.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
Coconut Cream Filling
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg yolks, lightly beaten
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded sweetened coconut (plus extra for topping)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Pie Crust: Preheat the oven to 375°F (190°C). In a large bowl, combine the flour and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Bake the Crust: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Fit the dough into the dish and trim the edges. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment and weights. Continue baking for another 5-7 minutes until golden brown. Allow the crust to cool completely before filling.
- Make the Coconut Cream Filling: In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour some of the hot milk mixture into the egg yolks while whisking constantly to temper them, then return the egg mixture to the saucepan.
- Cook the Filling: Cook the combined mixture over medium heat, whisking constantly until thickened and pudding-like, about 5-7 minutes. Remove from heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract if using. Continue stirring until smooth and fully combined. Let the filling cool slightly before pouring it into the cooled pie crust. Smooth the surface with a spatula.
- Prepare the Whipped Cream: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will create a light and creamy topping.
- Assemble the Pie: Spread the whipped cream evenly over the coconut filling. Garnish the top with additional shredded coconut for decorative appeal. Refrigerate the pie for at least 4 hours or overnight to allow it to set properly.
- Serve: Once chilled and set, slice the pie and enjoy this luscious, creamy coconut dessert.
Notes
- Chilling the dough before baking helps prevent shrinkage and results in a flakier crust.
- Tempering the egg yolks prevents them from curdling when added to the hot milk mixture.
- Using sweetened shredded coconut in the filling and for topping enhances the coconut flavor and texture.
- The optional coconut extract intensifies the coconut aroma but can be omitted if unavailable.
- Make sure the filling is slightly cooled before assembling to avoid melting the whipped cream topping.
- For a decorative touch, you can toast the shredded coconut before garnishing.
