There’s something undeniably comforting about a classic dessert that evokes sweet, nostalgic memories, and this Old-Fashioned Coconut Cream Pie Recipe fits that description perfectly. With its rich, creamy custard infused with coconut goodness and nestled in a perfectly baked crust, every bite offers a harmonious balance of flavors and textures that feels like a warm hug from the past. Whether you’re sharing with family or treating yourself, this pie’s luscious filling paired with toasted coconut flakes is sure to become an instant favorite in your dessert rotation.
Ingredients You’ll Need
The magic of this Old-Fashioned Coconut Cream Pie Recipe lies in its simple, everyday ingredients that come together to create something truly special. Each item plays a vital role—from the luscious creaminess of the coconut milk to the cozy sweetness of shredded coconut, making this pie a timeless treat.
- 1 9-inch pre-baked pie crust: Provides the perfect sturdy base with a tender, flaky texture to hold the creamy filling.
- 1 cup sweetened shredded coconut: Adds chewy, tropical bursts of flavor for every bite.
- 1 cup whole milk: Gives a rich, smooth body to the custard filling.
- 1 cup canned coconut milk: Deepens the coconut flavor and adds luscious creaminess.
- ½ cup granulated sugar: Balances the richness with just the right amount of sweetness.
- ¼ cup cornstarch: Acts as the magic thickener, turning the filling silky and firm.
- ¼ teaspoon salt: Enhances all the flavors, making each one pop.
- 4 large egg yolks: Creates that smooth, velvety custard texture synonymous with classic cream pies.
- 2 tablespoons unsalted butter: Adds a rich, buttery depth to the filling.
- 1 teaspoon vanilla extract: Provides warm, inviting aroma and flavor.
- ½ teaspoon coconut extract (optional): Amplifies the coconut essence for the fans of extra tropical flair.
- 1 cup whipped cream or whipped topping: Lightens the dessert with fluffy, airy contrast atop the dense filling.
- Toasted coconut flakes for garnish: Brings a delightful crunch and nutty flavor that finishes the pie beautifully.
How to Make Old-Fashioned Coconut Cream Pie Recipe
Step 1: Prepare the Creamy Filling
To begin this Old-Fashioned Coconut Cream Pie Recipe, heat whole milk, coconut milk, sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisk constantly to keep the mixture smooth and prevent lumps until it thickens and starts to bubble gently. This step builds the luscious base of your custard, setting the stage for that signature creamy texture.
Step 2: Temper the Egg Yolks
While the milk mixture heats, whisk the egg yolks in a separate bowl. Then, carefully add about half a cup of the hot milk mixture into the yolks bit by bit to raise their temperature without cooking them instantly. This tempering is crucial for creating a silky custard without scrambled eggs, ensuring the filling is perfectly smooth and rich.
Step 3: Combine and Thicken the Custard
Slowly whisk the tempered egg yolk mixture back into the saucepan. Continue cooking and stirring for another 2 to 3 minutes until the filling thickens into a silky custard. Now you know the filling is almost ready to transform this pie into something truly spectacular!
Step 4: Add Butter, Extracts, and Coconut
Remove the saucepan from heat and stir in the butter, vanilla extract, and the optional coconut extract. Finally, fold in the shredded coconut for those pockets of chewy texture and coconut flavor that make this Old-Fashioned Coconut Cream Pie Recipe so irresistible.
Step 5: Assemble and Chill the Pie
Pour the prepared filling into your cooled, pre-baked pie crust, smoothing out the surface carefully. Press plastic wrap gently onto the custard’s surface to prevent a skin from forming, then refrigerate the pie for at least 4 hours or until it is fully set. This chilling step lets the custard firm up, so your slices are clean and your pie looks perfect on the plate.
Step 6: Final Touches Before Serving
Just before you serve, top the pie generously with whipped cream. Then sprinkle toasted coconut flakes over the top to add a golden crunch and a beautiful finishing touch that brings this Old-Fashioned Coconut Cream Pie Recipe to life.
How to Serve Old-Fashioned Coconut Cream Pie Recipe
Garnishes
Adding garnishes like toasted coconut flakes is not just about looks—their nutty crunch complements the creamy custard perfectly. You might also consider a light dusting of powdered sugar or a few chocolate shavings for a subtle, indulgent twist that pairs beautifully with coconut.
Side Dishes
This pie shines best on its own but pairs delightfully with fresh fruit like pineapple slices or mango for a tropical-inspired treat. A scoop of vanilla ice cream alongside the pie is also divine, adding a cold, creamy element that contrasts wonderfully with the rich custard.
Creative Ways to Present
For special occasions, serve individual slices in pretty dessert glasses layered with extra whipped cream and toasted coconut sprinkled between layers for a deconstructed feel. You could also try mini tart versions of this Old-Fashioned Coconut Cream Pie Recipe for charming, single-serving delights that wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Old-Fashioned Coconut Cream Pie Recipe is best kept covered in the refrigerator, where it will stay fresh and delicious for up to 3 days. Keeping the pie chilled maintains its creamy texture and prevents the whipped topping from wilting.
Freezing
While you can freeze this pie, the texture of cream pies changes somewhat after freezing, often losing the smooth custard’s silky consistency. If you want to freeze, wrap the pie tightly in plastic wrap and aluminum foil and consume it within a month for the best results. Thaw overnight in the fridge before serving.
Reheating
Because this is a no-bake custard pie, reheating is not recommended. Enjoy it cold or at room temperature to savor its perfect balance of creamy and crunchy textures.
FAQs
Can I make this pie dairy-free?
Absolutely! Swap the whole milk with a plant-based milk such as almond or soy, and use a coconut-based whipped topping to keep the flavor vibrant and creamy without dairy.
How can I make the crust from scratch?
For a homemade touch, use a basic pie dough recipe with flour, butter, salt, and water. Blind bake it until golden before adding the filling to ensure it stays crisp and flaky.
Is it okay to omit the coconut extract?
Yes, the coconut extract is optional. The canned coconut milk and shredded coconut already pack plenty of coconut flavor, but the extract enhances that tropical essence if you’re aiming for extra coconut punch.
What can I do if my custard is too thin?
If the custard isn’t thickening enough, you can increase the cooking time slightly while stirring constantly. Alternatively, whisk a bit more cornstarch with a small amount of milk and add it slowly to the mixture on heat to help it firm up.
How long should I chill the pie?
Chilling for at least 4 hours is recommended to let the custard set properly. If you have extra time, chilling overnight enhances the flavors and texture even more, making slice cutting a breeze.
Final Thoughts
This Old-Fashioned Coconut Cream Pie Recipe is a genuine delight, blending a revered classic with the tropical charm of coconut in every spoonful. It’s approachable, comforting, and guaranteed to bring smiles around your table. So why not take a little time to make this beloved dessert? You’ll find it’s worth every step and every bite.
Print
Old-Fashioned Coconut Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Old-Fashioned Coconut Cream Pie features a creamy, custard-style filling made with both whole milk and coconut milk, delivering rich coconut flavor. Set in a pre-baked 9-inch pie crust and topped with whipped cream and toasted coconut flakes, this classic American dessert is smooth, luscious, and perfect for any occasion.
Ingredients
Pie Base
- 1 9-inch pre-baked pie crust
Filling
- 1 cup sweetened shredded coconut
- 1 cup whole milk
- 1 cup canned coconut milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
Topping
- 1 cup whipped cream or whipped topping
- Toasted coconut flakes for garnish
Instructions
- Prepare the custard base: In a medium saucepan over medium heat, combine the whole milk, canned coconut milk, sugar, cornstarch, and salt. Whisk constantly to prevent lumps and cook the mixture until it thickens and begins to bubble.
- Temper the egg yolks: While the milk mixture is heating, whisk the egg yolks in a separate bowl. Slowly add about ½ cup of the hot milk mixture into the yolks while continuously whisking to prevent curdling.
- Combine yolks and cook filling: Gradually whisk the tempered yolks back into the saucepan with the remaining hot milk mixture. Continue to cook over medium heat, stirring constantly, for 2 to 3 more minutes until the filling is thick and smooth.
- Add flavor and shredded coconut: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and coconut extract (if using). Fold in the sweetened shredded coconut to incorporate evenly.
- Fill the pie crust and chill: Pour the finished coconut custard filling into the cooled pre-baked pie crust. Smooth the surface and cover with plastic wrap pressed directly on top of the filling to prevent a skin from forming. Refrigerate for at least 4 hours until the pie is fully set.
- Garnish and serve: Before serving, spread whipped cream or whipped topping evenly over the pie. Sprinkle generously with toasted coconut flakes for added texture and flavor.
Notes
- To toast coconut flakes, spread shredded coconut evenly on a baking sheet and bake at 325°F (160°C) for 5 to 7 minutes, stirring occasionally until golden brown.
- For a lighter version, substitute reduced-fat milk and light whipped topping.
- Pressing plastic wrap directly onto the filling prevents a skin from forming while chilling.
- Ensure the pie crust is fully baked and cooled prior to filling for best texture.
