The Old-Fashioned Coconut Cream Pie is a comforting classic that never goes out of style. Imagine biting into a perfectly flaky crust filled with a silky, coconut-infused custard that’s rich, creamy, and simply irresistible. Topped with a cloud of whipped cream and a sprinkle of toasted shredded coconut, this pie is a true homage to vintage desserts with a tropical twist. Whether it’s a family gathering or a quiet evening treat, the Old-Fashioned Coconut Cream Pie brings warmth, nostalgia, and a burst of flavor that will have everyone asking for seconds.

Old-Fashioned Coconut Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in creating that perfect balance of texture and flavor. From the buttery pie crust to the luscious custard and the light whipped topping, each element is simple yet essential.

Pie crust: Use a pre-made one for ease, ensuring a crisp, flaky base.
Granulated sugar: Sweetens the custard just right without overpowering the coconut.
Cornstarch: Thickens the filling to that silky, custard consistency.
Salt: Enhances all the flavors and balances the sweetness.
Whole milk: Provides richness and smoothness to the custard.
Unsweetened shredded coconut: Adds authentic coconut texture within the filling.
Egg yolks: Create a creamy, velvety base for the custard.
Unsalted butter: Adds a luscious, smooth finish to the filling.
Vanilla extract: Use a high-quality one to boost the dessert’s flavor complexity.
Coconut extract: Optional but elevates the coconut flavor beautifully.
Heavy whipping cream: Whipped into a light topping for that perfect contrast.
Powdered sugar: Sweetens the whipped cream delicately without graininess.
Toasted shredded coconut: Sprinkled on top for crunch and a golden finish.

How to Make Old-Fashioned Coconut Cream Pie

Step 1: Prepare Your Pie Crust

Start by preheating your oven to 350°F (175°C). If your pie crust isn’t pre-baked, it’s important to bake it until golden and crisp before adding the filling. A sturdy crust means your pie will hold together perfectly once set.

Step 2: Make the Custard Base

In a medium saucepan, whisk together the sugar, cornstarch, and salt, then gradually mix in the milk until it’s smooth. Heat this mixture over medium heat, stirring constantly so it thickens without lumps. The moment it boils, keep whisking for another minute or two—this is where the magic starts to happen and your custard transforms!

Step 3: Temper the Egg Yolks

To avoid scrambled eggs in your custard, lightly beat the egg yolks in a bowl, then slowly drizzle in a bit of the hot milk mixture while whisking. This gentle process heats the yolks gradually, preparing them to blend smoothly back into the saucepan, where they’ll help thicken the custard further.

Step 4: Add Coconut and Flavorings

Once the yolks are incorporated, stir in the unsweetened shredded coconut, butter, vanilla extract, and optional coconut extract. Continue cooking for a few more minutes until the custard thickens to a smooth, creamy texture loaded with coconut goodness.

Step 5: Fill and Chill the Pie

Pour your luscious coconut custard into the prepared pie crust, smoothing the top evenly. Let the pie cool to room temperature before covering and refrigerating it for at least four hours. This resting time is key to letting the custard set perfectly so every slice holds its shape.

Step 6: Whip and Top

Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread this fluffy topping generously over your chilled pie, then sprinkle toasted shredded coconut on top. The toasty crunch adds a wonderful contrast and that signature look.

Step 7: Slice and Serve

Now for the best part: slice your Old-Fashioned Coconut Cream Pie carefully and enjoy it chilled. Every bite delivers that luxurious combination of crisp crust, creamy custard, and airy whipped cream—it’s a classic done right!

How to Serve Old-Fashioned Coconut Cream Pie

Garnishes

Besides the toasted shredded coconut on top, try a few coconut flakes or a small drizzle of caramel for extra indulgence. A light dusting of cocoa powder or finely grated white chocolate can also beautifully complement the pie’s flavors.

Side Dishes

This pie pairs wonderfully with fresh fruit, such as sliced mango or pineapple, to complement the tropical coconut notes. A scoop of vanilla bean ice cream or a simple berry compote on the side can elevate the experience further.

Creative Ways to Present

For a special occasion, serve slices in clear glass dishes to showcase the luscious layers. You can also pipe the whipped cream decoratively and garnish individual slices with toasted coconut spirals or edible flowers for an impressive touch.

Make Ahead and Storage

Storing Leftovers

After enjoying your slice, store leftover Old-Fashioned Coconut Cream Pie tightly wrapped in the refrigerator. It will stay fresh for about 3 to 4 days while maintaining the custard’s creaminess and the whipped topping’s lightness.

Freezing

While the pie is best enjoyed fresh or chilled, you can freeze it for up to a month. Wrap it securely with plastic wrap and foil to protect against freezer burn. Thaw overnight in the fridge, but note the whipped cream topping might lose some texture.

Reheating

Because this is a no-bake custard pie, reheating is not recommended. Instead, serve the pie chilled to appreciate its creamy texture and refreshing coconut flavor at its best.

FAQs

Can I use homemade pie crust instead of store-bought?

Absolutely! A homemade crust can add a wonderful personal touch and you can tailor it to your preference, whether that’s more buttery, flaky, or even gluten-free.

Is coconut extract necessary in this recipe?

It’s optional but highly recommended if you want to amplify the coconut flavor beyond the shredded coconut in the filling. Use sparingly though, as it can be quite potent.

How do I prevent the custard from becoming lumpy?

Constant stirring during cooking and tempering the egg yolks properly helps keep the custard silky smooth. Also, gradually whisking in cold milk prevents lumps from forming.

Can I prepare the pie in advance for a party?

Yes! The Old-Fashioned Coconut Cream Pie actually benefits from a few hours of chilling, which makes it a great make-ahead dessert for gatherings.

What can I use if I don’t have cornstarch?

You can substitute with arrowroot powder or tapioca starch, but keep in mind that cornstarch is optimal for that classic creamy texture in this pie.

Final Thoughts

Nothing quite matches the comfort and indulgence of an Old-Fashioned Coconut Cream Pie. Its blend of creamy coconut custard, flaky crust, and fluffy whipped topping makes it a beloved classic that’s perfect for any occasion. I encourage you to try this timeless recipe and bring a little slice of coconut heaven into your kitchen. Trust me, it’s a dessert that warms the heart and delights the palate every single time.

Old-Fashioned Coconut Cream Pie Recipe

★★★★★

4.7 from 23 reviews

Author: Sophie
Total Time: 4 hours 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Old-Fashioned Coconut Cream Pie features a creamy, coconut-infused custard filling nestled in a flaky pie crust, topped with light whipped cream and toasted shredded coconut for a delightful crunch and extra flavor. Perfectly balanced and nostalgic, it’s a classic dessert that brings tropical comfort to your table.

Instructions

Prepare Pie Crust: Preheat your oven to 350°F (175°C). If you are using a pre-baked pie crust, have it ready for the filling. Otherwise, bake your pie crust according to package instructions until golden and cooled.
Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly combined.
Add Milk and Cook: Gradually whisk in the whole milk until the mixture is smooth. Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to boil. Keep whisking for an additional 1–2 minutes to ensure it’s fully cooked and smooth.
Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot milk mixture into the yolks, whisking constantly to prevent curdling. Then, pour this tempered yolk mixture back into the saucepan.
Finish Custard: Stir in the shredded coconut, unsalted butter, vanilla extract, and optional coconut extract. Continue cooking for another 2–3 minutes, stirring frequently, until the custard is thick and creamy.
Fill Pie Crust and Chill: Pour the warm coconut custard into the prepared pie crust. Use a spatula to smooth the top. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until the filling is fully set.
Prepare Whipped Cream: Once the pie is chilled, combine the heavy whipping cream and powdered sugar in a mixing bowl. Using an electric mixer, beat until stiff peaks form for a light and fluffy topping.
Top Pie: Spread the whipped cream evenly over the chilled custard filling. Sprinkle toasted shredded coconut generously on top for added texture and flavor.
Serve: Slice the pie and serve chilled. Enjoy the rich, creamy, and tropical delights of this Old-Fashioned Coconut Cream Pie!

Notes

Use high-quality vanilla extract for the best flavor impact.
To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden, stirring occasionally.
Allow the custard to cool before refrigerating to avoid condensation on the pie.
The optional coconut extract enhances the coconut flavor but can be omitted if unavailable.
For a crispier crust, pre-bake the pie crust according to package instructions before filling.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking, Stovetop
Cuisine: American