If you are longing for a dessert that feels like a nostalgic hug from your grandma’s kitchen, then this Old-Fashioned Coconut Cream Pie Recipe is exactly what you need. Every bite of its silky, coconut-infused cream filling paired with a perfectly flaky crust takes you on a comforting journey straight back to cherished family gatherings. It is a timeless classic that combines simple, wholesome ingredients to create that luscious pie you just can’t get enough of, with an irresistibly fluffy whipped cream topping and a sprinkle of toasted coconut that’s pure magic.
Ingredients You’ll Need
Keeping the ingredient list straightforward is part of the charm of this pie. Each component works together harmoniously—the flour and butter create a tender crust, the blend of milk and cream ensures richness, and the sweet shredded coconut brings a burst of tropical flavor that makes this pie unforgettable.
- All-purpose flour (1 1/4 cups): The foundation for a tender, flaky pie crust that holds the filling beautifully.
- Salt (1/4 teaspoon + 1/4 teaspoon): Enhances all the flavors, balancing the sweetness perfectly.
- Unsalted butter, cold and cubed (1/2 cup + 2 tablespoons): Essential for a buttery crust and a velvety filling finish.
- Ice water (3-4 tablespoons): Helps bring the dough together without melting the butter, ensuring flakiness.
- Whole milk (2 cups) and heavy cream (1/2 cup + 1 cup): Creates a luxuriously creamy, rich filling and a fluffy whipped topping.
- Granulated sugar (3/4 cup): Sweetens the custard filling just right, never overpowering.
- Large egg yolks (3): Give the filling a smooth texture and that classic custardy richness.
- Cornstarch (1/4 cup): Thickens the coconut cream filling to the perfect consistency.
- Shredded sweetened coconut (1 1/2 cups plus extra): Loads of chewy, sweet coconut flavor inside and as a pretty topping.
- Vanilla extract (1 teaspoon + 1 teaspoon): Adds warmth and depth to both the filling and whipped cream.
- Coconut extract (1/2 teaspoon, optional): For those who want to dial up the coconut flavor even more.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream gently and helps it hold its shape.
How to Make Old-Fashioned Coconut Cream Pie Recipe
Step 1: Make the Pie Crust
Start by preheating your oven to 375°F (190°C). In a large bowl, mix the flour and salt, then cut in the cold, cubed butter until the mixture looks like coarse crumbs. Slowly add ice water, a tablespoon at a time, until the dough just comes together. Press it into a disk, wrap it tightly, and chill for at least 30 minutes. This rest prevents shrinkage and makes rolling easier, creating the perfect base for your pie.
Step 2: Bake the Crust
On a floured surface, roll out your dough to fit a 9-inch pie dish. Lay it carefully, trim the edges, and prick the bottom with a fork to prevent bubbles. Line with parchment, fill with pie weights or dried beans, and bake for 10-12 minutes. Remove the weights and parchment, then bake another 5-7 minutes until golden and crisp. Cooling it completely now guarantees the filling won’t make it soggy.
Step 3: Make the Coconut Cream Filling
Combine milk, heavy cream, sugar, and salt in a saucepan over medium heat until steaming but not boiling. Whisk egg yolks and cornstarch in a bowl until smooth. Slowly add some hot milk mixture into the egg yolks while whisking to temper them, then pour back into the saucepan. Stir constantly over medium heat until thickened, which usually takes 5 to 7 minutes—you want a pudding-like consistency that will set just right.
Step 4: Finish the Filling
Take the pan off the heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract if you’re using it. The butter adds rich silkiness, while the coconut gives it a chewy texture that sets this pie apart. Once smooth and combined, let the filling cool slightly before pouring it into your cooled crust—this keeps the crust crisp!
Step 5: Prepare the Whipped Cream
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This delicate topping melts in your mouth and is the perfect light balance to the creamy filling beneath.
Step 6: Assemble the Pie
Spread the whipped cream evenly over the coconut cream filling. Decorate the top with extra shredded coconut to add that beautiful, inviting texture and visual appeal. Refrigerate for at least 4 hours, or overnight if you can wait, to let all the flavors meld and the filling to fully set.
Step 7: Serve
Slice this dreamy pie and serve chilled. Every bite is a delightful mix of creamy coconut custard, flaky crust, and airy whipped cream that’s sure to wow anyone lucky enough to taste it.
How to Serve Old-Fashioned Coconut Cream Pie Recipe
Garnishes
A sprinkle of toasted coconut flakes on top adds a wonderful crunch and extra coconut aroma. You can also add a few fresh berries for a pop of color and subtle tartness that pairs wonderfully with the creamy pie filling.
Side Dishes
This pie is a showstopper on its own but if you want to pair it with something, consider a scoop of vanilla bean ice cream or a simple fresh fruit salad. The contrast of cold, sweet ice cream balances the richness perfectly.
Creative Ways to Present
Serve slices on pretty dessert plates with a drizzle of caramel or chocolate sauce for an elegant touch. Alternatively, individual mini pies or parfaits layered with crushed crust and coconut cream make a charming and portable option for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your pie wrapped tightly with plastic wrap in the refrigerator. It will stay fresh and maintain its creamy texture for up to 3 days, making it a great make-ahead dessert for busy days.
Freezing
While the pie is best enjoyed fresh, you can freeze the pie crust and filling separately for up to one month. Thaw completely in the refrigerator before assembling and topping with whipped cream.
Reheating
This pie is best served cold and should not be reheated. If you want to warm the crust before filling, do so prior to assembly. Otherwise, enjoy this dessert chilled to fully appreciate its creamy coconut goodness.
FAQs
Can I use a store-bought pie crust for this coconut cream pie?
Absolutely! Using a pre-made crust is a time-saver and works well, but homemade crust adds a fresh, buttery touch that really elevates the overall flavor of the Old-Fashioned Coconut Cream Pie Recipe.
What if I don’t have coconut extract?
No worries! The shredded coconut and vanilla extract provide plenty of flavor, but if you want an extra punch of coconut, the extract is a lovely addition. It’s completely optional and won’t compromise your pie if left out.
Can I make this pie vegan or dairy-free?
This recipe relies on dairy for that creamy richness. However, you can experiment with coconut milk and vegan butter substitutes, and use a plant-based thickener, but the texture and flavor may differ from the traditional version.
How do I prevent the crust from getting soggy?
Baking the crust with pie weights and letting it cool completely before adding the filling is key. The rich filling sets over the crisp crust, creating that satisfying contrast we all love in an Old-Fashioned Coconut Cream Pie Recipe.
Can I prepare the pie in advance for a party?
Yes, this pie actually tastes better after chilling overnight as the flavors meld beautifully. Just top with whipped cream right before serving to keep it fresh and fluffy.
Final Thoughts
There is something truly special about an Old-Fashioned Coconut Cream Pie Recipe that connects us with sweet memories and simple joys. This pie’s luscious texture, wholesome ingredients, and rich coconut flavor make it a must-try for any dessert lover ready to impress their family and friends. I can’t wait for you to savor every creamy, dreamy slice just like I do!
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 flaky homemade pie crust filled with a rich and creamy coconut custard, topped with whipped cream and toasted coconut. A classic dessert perfect for any occasion, blending traditional techniques with tropical flavors for a luscious finish.
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, for extra coconut flavor)
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 fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough forms a cohesive ball. Press the dough into a disk, wrap 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. Transfer the dough to the dish, trim excess edges, and 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 parchment and weights and bake for an additional 5-7 minutes until the crust is golden brown. Allow to cool completely before filling.
- Make the Coconut Cream Filling: In a medium saucepan, combine whole milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until hot but not boiling. In a separate bowl, whisk together egg yolks and cornstarch until smooth. Slowly temper the egg yolk mixture by whisking in some of the hot milk mixture. Return the tempered egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 5-7 minutes.
- Finish the Filling: Remove the saucepan from heat and stir in the butter, shredded coconut, vanilla extract, and optional coconut extract until smooth and fully combined. Allow the filling to cool slightly before pouring it into the cooled pie crust. Smooth the top evenly 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, ensuring the whipped cream is fluffy and airy.
- Assemble the Pie: Evenly spread the whipped cream over the coconut filling layer. Garnish the top with additional shredded coconut. Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to set properly.
- Serve: Slice the pie and enjoy this luscious, creamy coconut dessert that balances a crisp crust with a smooth coconut custard and fluffy whipped cream topping.
Notes
- For best results, use cold butter and ice-cold water when making the pie crust to ensure flakiness.
- Tempering the egg yolks is crucial to avoid curdling when adding hot milk.
- Coconut extract is optional but enhances the coconut flavor.
- Allow the pie plenty of time to chill and set for the best texture.
- Extra toasted coconut can be sprinkled on top for added texture and flavor.
