Old Fashioned Coconut Cream Pie: Creamy, Dreamy, and Full of Flavor

There’s something incredibly nostalgic about an Old Fashioned Coconut Cream Pie. With its rich, creamy filling, flakey crust, and sweet coconut flavor, it’s a dessert that has stood the test of time. Whether it’s a holiday favorite, a special occasion treat, or just a delicious way to satisfy your sweet tooth, this classic pie never fails to impress.

Unlike many modern versions of coconut cream pie, this recipe keeps things traditional, with from-scratch custard, lightly toasted coconut, and a perfectly baked pie crust. It’s the kind of dessert that feels homemade in the best possible way—comforting, indulgent, and filled with love.

If you’re a fan of coconut, this pie is an absolute must-try. Let’s dive into how to make this delicious, old-fashioned treat.

Why You’ll Love Old Fashioned Coconut Cream Pie

1. Creamy and Rich

The filling of this coconut cream pie is made with a silky custard that’s thickened with egg yolks and flavored with vanilla and coconut. It’s the perfect balance of creamy and rich, with just the right amount of sweetness.

2. Homemade and Authentic

This is an old-fashioned recipe that uses whole milk, eggs, and butter to create a decadent custard. Unlike some shortcuts, this recipe skips the instant pudding mix and goes straight to making a beautiful, homemade filling.

3. Toasted Coconut Flavor

The toasted coconut flakes on top of the pie not only give it a nice crunch but also add a wonderful nutty, toasted flavor that elevates the taste of the coconut cream filling.

4. Beautiful Presentation

With its creamy filling, toasted coconut topping, and golden brown crust, this coconut cream pie looks just as good as it tastes. It’s the perfect showstopper dessert for any occasion.

Ingredients for Old Fashioned Coconut Cream Pie

Here’s what you’ll need to make this delicious, classic coconut cream pie:

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3-4 tablespoons ice water

For the Coconut Cream Filling:

• 2 cups whole milk (you can substitute with heavy cream for a richer filling)
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 ½ teaspoons vanilla extract
• 1 ½ cups sweetened shredded coconut (reserve 1/4 cup for topping)
• 1 tablespoon coconut oil (optional, for extra coconut flavor)

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted coconut flakes (for garnish)

Step-by-Step Guide to Making Old Fashioned Coconut Cream Pie

Step 1: Make the Pie Crust

In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and pulse until the dough begins to come together. You may need to add a little more water if the dough is too dry. Turn the dough out onto a floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Press it into the dish, trimming any excess dough along the edges. Use a fork to prick the bottom of the crust a few times to prevent air bubbles. Place the pie crust in the fridge again for about 10 minutes before baking.

Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper, fill with pie weights or dried beans, and bake for 15-20 minutes. After that, remove the parchment and weights, then bake for an additional 5-7 minutes until the crust is golden. Let the crust cool completely.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, combine the milk, sugar, salt, and cornstarch. Whisk together until smooth. Bring the mixture to a gentle simmer over medium heat, whisking constantly. Once it begins to thicken, gradually add about 1/2 cup of the hot mixture to the egg yolks to temper them. Slowly whisk the egg mixture back into the saucepan.

Continue to cook the mixture for about 2-3 more minutes, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat, then stir in the butter, vanilla extract, and shredded coconut. For an extra coconut flavor, you can also stir in coconut oil at this point.

Step 3: Chill the Filling

Pour the coconut cream filling into the cooled pie crust, smoothing it into an even layer. Cover the pie with plastic wrap, making sure the wrap is touching the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours or overnight, until the filling is firm and set.

Step 4: Make the Whipped Cream Topping

Before serving, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form. Spread the whipped cream over the chilled coconut filling, creating an even layer.

Step 5: Toast the Coconut for Garnish

While the pie is chilling, toast the reserved 1/4 cup coconut flakes in a dry skillet over medium heat for 2-3 minutes. Stir constantly until the coconut is golden brown and fragrant. Remove from heat and let it cool.

Step 6: Assemble the Pie

Once the pie is set and the whipped cream is added, sprinkle the toasted coconut flakes over the top for a beautiful and flavorful garnish. Slice, serve, and enjoy!

Tips for Success

• Chill the pie crust: This helps prevent the dough from shrinking while baking and ensures a crisp, flaky crust.
• Tempering the eggs: When adding the egg yolks to the hot mixture, make sure to temper them slowly to avoid curdling. Adding a small amount of the hot mixture to the eggs first helps prevent this.
• Make ahead: This pie is perfect for making ahead of time. In fact, it’s even better after it has had time to set overnight in the fridge.
• Toasted coconut topping: Be careful when toasting the coconut—it can burn quickly. Stir constantly and watch it closely.

Serving Suggestions

This Old Fashioned Coconut Cream Pie is a perfect dessert for:

• Holidays: Serve it during special occasions like Thanksgiving, Easter, or Christmas for a nostalgic dessert that everyone will love.
• Summer BBQs: Its refreshing, creamy texture makes it a great summer dessert.
• Potlucks: This pie is easy to slice and serve, making it an excellent choice for potluck gatherings.

Pair it with a hot cup of coffee or tea for an added treat, or enjoy it alongside some fresh fruit for a well-rounded dessert experience.

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FAQs

1. Can I use a pre-made pie crust?

Yes, you can use a pre-made pie crust if you’re short on time, but the homemade crust will give the pie a more traditional, flaky texture. If you use a store-bought crust, make sure to bake it according to the package instructions before filling.

2. Can I make this pie gluten-free?

Yes! You can use a gluten-free pie crust in place of a traditional one. Just ensure that the cornstarch is gluten-free as well, which most brands are.

3. How long will this pie last in the fridge?

This pie will last in the fridge for about 3-4 days. Make sure to store it covered so the filling stays fresh.

4. Can I freeze this pie?

While the filling will freeze well, the whipped cream topping may not maintain its texture after freezing. If you want to freeze the pie, make sure to freeze it without the whipped cream, then add it just before serving.

5. Can I use unsweetened coconut?

You can use unsweetened coconut, but it may affect the overall sweetness of the pie. Be sure to taste the filling before adding the coconut and adjust the sugar to your liking.

6. Can I make this pie without eggs?

Yes, you can use an egg substitute like chia eggs or flax eggs for a dairy-free version. You may need to adjust the texture a bit, but it will still work well.

7. Can I use coconut milk instead of whole milk?

Yes, you can substitute coconut milk for whole milk to enhance the coconut flavor. Use full-fat coconut milk for the creamiest texture.

8. Can I make this as cupcakes?

Absolutely! Pour the batter into lined muffin tins, fill 2/3 full, and bake at 350°F (175°C) for 18–22 minutes. Top each cupcake with a spoonful of frosting.

9. Can I use a different type of chocolate?

Yes, feel free to experiment with different types of chocolate, such as milk chocolate, white chocolate, or even dark chocolate with almonds for a twist on the classic Mounds bar.

10. Can I make this recipe ahead of time?

Absolutely! In fact, making it ahead of time gives the flavors a chance to meld together and develop more depth. You can store it in an airtight container in the fridge, and when you’re ready to serve it, just bake or serve it cold.