If you’re craving a dessert that feels like a warm hug from your grandma’s kitchen, this Old Fashioned Coconut Cream Pie Recipe is your new best friend. It’s rich, creamy, and loaded with the irresistible, toasty flavor of coconut that shines through every luscious bite. Whether you’re looking to impress at a family gathering or just treat yourself to a slice of tropical heaven, this pie perfectly balances traditional charm with comforting sweetness, making it a timeless classic everyone will adore.
Ingredients You’ll Need
The beauty of this Old Fashioned Coconut Cream Pie Recipe lies in its simplicity. Each ingredient plays a vital role—whether adding creamy texture, sweet tropical flavor, or that signature toasty crunch—making it a straightforward yet impressive dessert.
- Sweetened flaked coconut (1¼ cup, divided): Toasting the coconut brings out an irresistible nutty flavor that tops and fills the pie beautifully.
- Sugar (¾ cup): Gives the pie the perfect amount of sweetness without overpowering the coconut flavor.
- Cornstarch (â…“ cup): Acts as the secret weapon for that silky, thickened custard texture.
- Unsweetened coconut milk (1 can, 13.5 oz): Adds a subtle coconut creaminess that elevates the filling.
- Half-and-half (1½ cups): Combines richness and smoothness in the custard.
- Eggs (2): Essential for setting the custard and adding body.
- Salt (¼ tsp): Balances sweetness and enhances all the flavors.
- Vanilla extract (2 tsp, divided): Brings warmth and depth to both filling and whipped topping.
- Deep dish pie shell (1, 9-inch, baked): The sturdy base that holds all the creamy goodness.
- Heavy cream (1 cup): Whipped to clouds of fluffy topping that crowning the pie in style.
- Powdered sugar (¼ cup): Sweetens and stabilizes the whipped cream for a perfect finish.
How to Make Old Fashioned Coconut Cream Pie Recipe
Step 1: Toast the Coconut to Perfection
Start by preheating your oven to 350ºF, then spread out the sweetened flaked coconut on a baking sheet. Toast it until golden brown, which usually takes 5 to 10 minutes—keep a close eye to avoid burning! This step is pivotal to unlocking that deep, toasted coconut aroma that makes this pie unforgettable.
Step 2: Prepare the Creamy Filling
In a large saucepan, whisk together the sugar and cornstarch until smooth. Gradually whisk in the unsweetened coconut milk, half-and-half, eggs, and salt until fully combined. This mixture will be transformed into the luscious custard that’s the heart of the pie.
Step 3: Cook Until Thickened
Place the saucepan over medium heat and bring it to a boil while stirring constantly to prevent lumps. Once boiling, cook for an additional two minutes until the mixture thickens beautifully. Then, remove the pan from heat and stir in 1 cup of your toasted coconut flakes along with 1 teaspoon of vanilla extract. This infusion of toasted coconut inside the filling is pure magic.
Step 4: Chill the Filling
Pour the warm filling into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface. This prevents a skin from forming as it cools. Refrigerate the filling until it sets firmly, about 4 hours. Trust me, the wait is worth every minute.
Step 5: Assemble the Pie
Once your filling is chilled and set, spread it evenly into your pre-baked deep dish pie shell. The contrast of the flaky crust with the cool, creamy coconut custard creates that perfect textural harmony.
Step 6: Whip the Cream Topping and Finish
Combine heavy cream, powdered sugar, and the remaining teaspoon of vanilla extract in a bowl. Using an electric mixer, whip until stiff peaks form—a fluffy, sweet cloud ready to crown your pie. Spread this whipped cream generously over the filling and sprinkle the remaining ¼ cup of toasted coconut flakes on top for that elegant, crunchy finish.
How to Serve Old Fashioned Coconut Cream Pie Recipe
Garnishes
While the toasted coconut flakes provide a classic finish, you can add delicate curls of white chocolate or a light dusting of cinnamon for an extra touch of charm. Freshly grated nutmeg also complements the vanilla and coconut beautifully.
Side Dishes
This pie is a stand-alone star, but pairing it with fresh tropical fruit like ripe mango slices or passion fruit pulp can add brightness and contrast. A scoop of vanilla bean ice cream is another indulgent accompaniment that elevates every forkful.
Creative Ways to Present
For a twist, try serving individual mini pies or tartlets with the same filling and topping—they make for delightful, personalized treats in gatherings. You can also layer the filling in clear dessert glasses, topped with whipped cream and toasted coconut for a stunning parfait presentation.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Old Fashioned Coconut Cream Pie Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, giving you a little piece of tropical paradise any time you want.
Freezing
While you can freeze coconut cream pie, keep in mind that the texture of the filling and whipped cream may change slightly after thawing. If you do freeze it, wrap the pie tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating
This pie is best enjoyed chilled straight from the fridge, so reheating is generally not recommended. Instead, let it come to just below room temperature if you prefer a softer slice, but keep it cool enough to maintain structure and flavor.
FAQs
Can I use fresh coconut instead of flaked?
Fresh coconut has a different moisture content and texture, so it’s best to stick with sweetened flaked coconut for this recipe’s signature texture and flavor. Toasted flaked coconut crisps up nicely and blends beautifully in the filling.
Is there a substitute for half-and-half?
You can substitute half-and-half with a mixture of whole milk and heavy cream (equal parts) to achieve a similar creamy texture, but avoid using low-fat milk as it will affect the richness of the pie.
Do I have to bake the pie shell beforehand?
Yes, pre-baking the deep dish pie shell ensures a crisp base that doesn’t get soggy once the creamy filling is added. It provides the essential texture contrast that makes this Old Fashioned Coconut Cream Pie Recipe so delightful.
Can this recipe be made vegan?
While this recipe relies on eggs and dairy, you can experiment with vegan substitutes like coconut cream, plant-based milk, and egg replacers, but the texture and flavor will be quite different from this classic version.
How long does the pie take to set properly?
Chilling the filling for about 4 hours is crucial for setting the custard correctly. If you’re in a rush, a minimum of 3 hours may work, but the texture won’t be as firm or sliceable as the classic version requires.
Final Thoughts
This Old Fashioned Coconut Cream Pie Recipe is more than just a dessert—it’s a celebration of creamy coconut goodness and old-fashioned comfort rolled into one unforgettable treat. Once you’ve made it, you’ll understand why it’s a beloved classic. Gather your ingredients, enjoy the process, and get ready to share pure joy, one delicious slice at a time.
Print
Old Fashioned Coconut Cream Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old Fashioned Coconut Cream Pie is a delightful blend of toasted coconut, creamy coconut custard, and a fluffy whipped topping nestled in a flaky baked pie shell. Perfect for coconut lovers, it combines a rich coconut milk-based filling with a touch of vanilla and a crunchy toasted coconut garnish for an indulgent yet classic dessert.
Ingredients
Toasted Coconut
- 1¼ cups sweetened flaked coconut, divided
Custard Filling
- ¾ cup sugar
- â…“ cup cornstarch
- 1 (13.5-oz) can unsweetened coconut milk
- 1½ cups half-and-half
- 2 eggs
- ¼ tsp salt
- 1 tbsp vanilla extract, divided
Pie Base
- 1 (9-inch) deep dish pie shell, baked
Whipped Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat and Toast Coconut: Preheat oven to 350ºF. Spread 1¼ cups sweetened flaked coconut evenly on a baking sheet and bake for 5 to 10 minutes, or until golden brown, stirring occasionally to ensure even toasting. Remove from oven and set aside.
- Mix Custard Ingredients: In a large saucepan, whisk together ¾ cup sugar and ⅓ cup cornstarch until combined. Gradually whisk in 1 can of unsweetened coconut milk, 1½ cups half-and-half, 2 eggs, and ¼ tsp salt until smooth.
- Cook Custard: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent lumps and sticking. Once boiling, continue to cook and stir for an additional 2 minutes to fully thicken the custard. Remove from heat.
- Add Coconut and Vanilla: Stir in 1 cup of the toasted coconut flakes and 1 tsp vanilla extract into the hot custard until evenly combined.
- Chill the Filling: Transfer the custard to a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for about 4 hours or until firm.
- Fill Pie Shell: Once chilled and firm, spread the coconut custard filling evenly into the baked 9-inch deep dish pie shell.
- Prepare Whipped Cream Topping: In a mixing bowl, combine 1 cup heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla extract. Using an electric mixer, whip until stiff peaks form, indicating the cream holds its shape well.
- Assemble and Garnish: Spread the whipped cream topping evenly over the chilled custard filling. Sprinkle the remaining ¼ cup toasted coconut flakes on top for a decorative and flavorful finish. Keep refrigerated until ready to serve.
Notes
- Pressing plastic wrap directly onto the custard prevents a skin from forming, ensuring a smooth pie filling.
- Use sweetened flaked coconut for the best flavor and texture contrast in the pie.
- You can prepare the pie a day ahead and refrigerate it for best results.
- The baked pie shell should be fully cooled before filling to avoid melting the custard.
- For a dairy-free version, substitute half-and-half and heavy cream with coconut cream or other non-dairy alternatives.
