Old Fashioned Coconut Pie Recipe

Coconut pie has a way of bringing back memories of sunny kitchens, warm ovens, and the sweet, comforting aroma of home. This old-fashioned coconut pie is the perfect example of classic baking done right. With a rich, velvety custard filling and a golden, flaky crust, it’s a dessert that delights both the eyes and the taste buds. Each bite carries the creamy sweetness of coconut and a satisfying texture that makes you savor every forkful.

Making a coconut cream pie from scratch is simpler than it sounds. With just a few ingredients and some basic baking techniques, you can create a dessert that tastes like it came from a bakery. From whipping up the coconut cream custard pie filling to perfectly browning the meringue topping, every step feels like a small celebration in your kitchen.

This recipe is one of those gems that blends nostalgia with convenience. It’s an easy coconut pie to make, whether you’re an experienced baker or just starting out. And the results? Truly decadent. The custard sets beautifully, the coconut adds texture and flavor, and the crust is buttery and crisp, giving you that perfect bite every time.

Many people search for the world’s best coconut cream pie, and while tastes vary, this version consistently earns rave reviews. It’s creamy, sweet, and balanced—not overly rich, but indulgent enough to feel special. Perfect for holiday gatherings, weekend treats, or whenever you want a slice of old-fashioned comfort.

Why You’ll Love It

• Rich, Creamy Filling – The coconut cream custard pie filling is silky smooth and indulgent, with just the right amount of sweetness. Every bite melts in your mouth, leaving a hint of coconut that lingers pleasantly.
• Made from Scratch – From the buttery crust to the homemade custard, this coconut cream pie from scratch shows off your baking skills without feeling complicated. It’s a rewarding treat that tastes far better than store-bought versions.
• Perfectly Balanced Flavors – This easy coconut pie isn’t overly sweet. The natural flavor of coconut shines through, complemented by a subtle vanilla undertone that keeps each slice light and satisfying.
• Crowd-Pleaser Dessert – Whether it’s a family dinner, holiday gathering, or a casual weekend treat, this pie impresses everyone. People keep coming back for seconds, making it feel like the world’s best coconut cream pie in any setting.
• Versatile and Timeless – Classic and comforting, this pie fits any occasion. Serve it chilled, at room temperature, or with a dollop of fresh whipped cream—it’s a timeless dessert that never goes out of style.

Ingredient List

For the Crust

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cut into cubes
• 3–4 tablespoons ice water

For the Coconut Cream Custard Pie Filling

• 1 cup whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 ½ cups sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

For the Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Toasted coconut, for garnish (optional but highly recommended!)

Ingredient Notes

• I always use full-fat coconut milk or cream for the custard—it makes the filling luxuriously creamy.
• Don’t skip the shredded coconut in the custard; it gives the pie its signature texture and flavor.
• Butter in the crust is key! I usually use a high-quality unsalted butter—it adds richness and helps the crust stay flaky.
• Vanilla extract may seem small, but it makes a huge difference in flavor depth. I like using pure vanilla for the best aroma.
• For the topping, I like whipping heavy cream with powdered sugar until soft peaks form; it’s light, fluffy, and balances the richness of the custard beautifully.

Kitchen Equipment Needed

• 9-inch pie pan – The perfect size for a classic coconut cream pie; I love using a glass one so I can peek at the crust.
• Mixing bowls – For whipping the custard and cream separately; stainless steel ones work great.
• Whisk – Essential for smooth custard and evenly mixed ingredients.
• Saucepan – For cooking the coconut cream custard; a heavy-bottomed pan prevents scorching.
• Rolling pin – To roll out the pie crust evenly; I like a wooden one with just a little flour dusted.
• Measuring cups and spoons – Accuracy matters for custard! I always keep a small set handy.
• Hand mixer or stand mixer – Perfect for whipping cream to soft peaks for the topping.
• Spatula – Ideal for folding in coconut and scraping the custard into the crust.
• Oven mitts – Safety first! Always have sturdy mitts when handling hot pans.

Instructions

Step 1: Prepare the Pie Crust

1. In a mixing bowl, combine the flour and salt.
2. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Pro Tip: Don’t overwork the dough; it keeps the crust tender and flaky.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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Step 2: Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit your 9-inch pie pan. Transfer carefully and trim the edges.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Bake for 15 minutes, then remove the weights and parchment and bake another 10 minutes until lightly golden.
5. Let the crust cool completely before adding the filling. Pro Tip: Cooling prevents a soggy bottom when the custard is added.

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Step 3: Make the Coconut Cream Custard Pie Filling

1. In a medium saucepan, combine the milk, heavy cream, and shredded coconut. Heat over medium until it’s warm and fragrant, but not boiling.
2. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
3. Slowly pour about half of the warm milk mixture into the egg yolks while whisking constantly to temper them. Pro Tip: Whisk continuously to prevent lumps and scrambled eggs.
4. Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the custard thickens and bubbles.
5. Remove from heat and stir in butter and vanilla extract. Let cool slightly before pouring into the baked crust.

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Step 4: Chill the Pie

1. Pour the coconut cream custard into the cooled pie crust and smooth the top with a spatula.
2. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until fully set. Pro Tip: Chilling overnight enhances the flavor and makes slicing cleaner.

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Step 5: Make and Add the Topping

1. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
2. Spread or pipe the whipped cream over the chilled custard.
3. Sprinkle toasted coconut on top for added texture and flavor.

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Step 6: Serve and Enjoy

1. Slice the pie with a sharp knife, wiping between cuts for clean slices.
2. Serve chilled and watch as everyone raves about your old-fashioned coconut pie.

Tips and Tricks for Success

• Use fresh coconut whenever possible for the filling—it really elevates the flavor.
• Temper the eggs carefully when making the custard to avoid curdling.
• Chill the crust before baking to keep it flaky and prevent shrinking.
• Cool the custard slightly before adding to the crust to avoid a soggy bottom.
• Whip cream to soft peaks only; overwhipping can make it grainy.
• Toast the coconut lightly for a nutty aroma and extra texture on top.
• Cover loosely in the fridge while chilling to prevent the topping from absorbing odors.

Ingredient Substitutions and Variations

• Milk & Cream – Swap half-and-half for heavy cream for a lighter custard, or use coconut milk for extra coconut flavor.
• Sugar – You can use coconut sugar or a sugar substitute for a less sweet version.
• Pie Crust – Pre-made pie crust works in a pinch; just blind bake it as usual.
• Topping – Instead of whipped cream, try a meringue topping for a classic twist.
• Coconut – Mix shredded and flaked coconut for added texture in the custard.
• Add-ins – Fold in a handful of chocolate chips or a touch of rum extract for a fun variation.

Serving Suggestions

• I love serving this old-fashioned coconut pie with a cup of strong coffee in the morning—it’s like a little slice of heaven to start the day.
• A dollop of fresh whipped cream and a few toasted coconut flakes on top make it perfect for a dessert after Sunday dinner.
• Pair a slice with a scoop of vanilla ice cream for a creamy, indulgent treat that feels like the world’s best coconut cream pie.
• Serve chilled at summer gatherings; the cool custard is refreshing and keeps everyone coming back for seconds.
• Add fresh berries on the side to balance the sweetness and add a pop of color—it makes the pie look as good as it tastes!

Storage and Reheating Instructions

• Refrigerate – Store the pie covered in the fridge for up to 4 days. Custard pies should always be kept chilled.
• Freeze – You can freeze the custard filling separately, but not the whipped topping; wrap tightly and store up to 1 month.
• Reheat – If you want a slightly softer custard, let refrigerated slices sit at room temperature for 10–15 minutes before serving.
• Whipped Cream – If the topping loses its shape after refrigeration, briefly re-whip or add a fresh dollop before serving.
• Transport Tips – Keep chilled in a pie carrier for picnics or potlucks; the custard holds up well if kept cool.

Frequently Asked Questions

Can I make this pie ahead of time?

Absolutely! The custard and crust can be prepared a day in advance, and it actually tastes better after chilling overnight. Just add the whipped topping right before serving.

Can I use a store-bought crust?

Yes! A pre-made crust works fine. Blind bake it as directed to ensure it stays crisp and golden.

How do I prevent the custard from curdling?

Temper the eggs by slowly adding the warm milk mixture while whisking constantly. This keeps your coconut cream custard pie silky smooth.

Can I use unsweetened coconut?

You can, but the pie will be less sweet. I recommend adding a little extra sugar if you go this route to balance the flavors.

Can this pie be frozen?

You can freeze the custard portion, but not the whipped topping. Wrap it tightly and store for up to 1 month; thaw in the fridge before serving.

Can I make a lighter version?

Yes! Substitute half-and-half for the heavy cream or use a lower-fat milk. The pie will still be creamy but slightly less rich.

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Did you try this old-fashioned coconut pie recipe? Let me know in the comments how it turned out! I love hearing about your baking successes and any fun twists you’ve tried.