A nostalgic dessert that has stood the test of time, Old Fashioned Coconut Cream Pie delivers a creamy, comforting experience with every bite. Nestled in a buttery, flaky crust, the smooth coconut custard filling is rich and velvety, crowned with a cloud of whipped cream and a sprinkle of toasted coconut. Whether served at a holiday gathering or a casual Sunday dinner, this vintage pie remains a beloved classic for all generations.

Why You’ll Love This Recipe

This Old Fashioned Coconut Cream Pie is more than just a dessert—it’s a piece of culinary history. The silky coconut custard provides a luxurious texture, while the sweet shredded coconut adds just the right amount of chew. With its perfect balance of richness and lightness, this pie is:

A timeless dessert that’s ideal for holidays or everyday indulgence
Made from scratch with simple, pantry-friendly ingredients
Creamy and luscious, with a deliciously flaky crust
Easy to make ahead, as it requires chilling before serving
A crowd-pleaser that’s perfect for coconut lovers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 9-inch pie crust, baked and cooled
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 3/4 cups whole milk
4 large egg yolks, lightly beaten
1 1/2 cups sweetened shredded coconut
1 tablespoon unsalted butter
1 1/2 teaspoons pure vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 cup toasted shredded coconut, for garnish

Directions

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk while whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
Slowly whisk about 1 cup of the hot mixture into the beaten egg yolks to temper them.
Return the tempered yolk mixture to the saucepan and cook for another 2–3 minutes, stirring constantly, until very thick.
Remove from heat and stir in shredded coconut, butter, and vanilla extract until well combined.
Pour the hot filling into the cooled pie crust. Let it cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
Spread whipped cream over the chilled pie and garnish with toasted coconut.
Serve cold and enjoy.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cooking Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Calories: Approximately 365 kcal per serving

Variations

Gluten-Free Option: Use a gluten-free pie crust to make this dessert suitable for gluten-sensitive guests.
Dairy-Free Version: Substitute plant-based milk and coconut cream for the milk and heavy cream, and use a dairy-free pie crust.
Extra Coconut Flavor: Add 1/2 teaspoon of coconut extract to the filling for a more pronounced coconut flavor.
Chocolate Base: Brush melted chocolate onto the baked pie crust before adding the filling for a chocolate-coconut twist.
Toasted Coconut Filling: Toast half of the shredded coconut before stirring it into the custard for a deeper flavor.

Storage/Reheating

Refrigeration: Store the pie in the refrigerator, loosely covered with plastic wrap or foil, for up to 4 days.
Freezing: It is not recommended to freeze coconut cream pie, as the texture of the custard and whipped cream may be compromised.
Reheating: This pie is best enjoyed cold. Reheating is not necessary or recommended, as it may cause the custard to separate.

FAQs

What is the difference between coconut cream pie and coconut custard pie?

Coconut cream pie is made with a cooked custard that is chilled and topped with whipped cream, while coconut custard pie is typically baked in the oven with the custard in the crust.

Can I use coconut milk instead of whole milk?

Yes, full-fat coconut milk can be used for a more intense coconut flavor, though it may slightly change the texture of the custard.

How do I toast shredded coconut?

Spread sweetened shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5–10 minutes, stirring occasionally, until golden brown.

Can I make this pie in advance?

Yes, coconut cream pie is ideal for making ahead. Prepare it a day in advance and keep it chilled until ready to serve.

Why did my coconut cream pie not set?

If the custard was not cooked long enough or was not chilled properly, it may remain runny. Ensure it thickens fully on the stove and chills for at least 4 hours.

Can I use a store-bought pie crust?

Absolutely. A quality store-bought crust works well if you are short on time or prefer convenience.

Is it necessary to temper the eggs?

Yes, tempering the eggs prevents them from scrambling when added to the hot custard base, ensuring a smooth filling.

Can I use unsweetened coconut instead?

Yes, but the pie will be less sweet and the texture may be slightly different. You may want to adjust the sugar accordingly.

How long will whipped cream stay stable on the pie?

Stabilized whipped cream (made with powdered sugar) holds up well for about 2 days in the refrigerator.

What can I do if my custard has lumps?

If your custard ends up lumpy, strain it through a fine mesh sieve before pouring it into the crust to ensure a smooth texture.

Conclusion

Old Fashioned Coconut Cream Pie is a delightful dessert that brings warmth, tradition, and elegance to any table. With its luscious coconut filling, golden crust, and pillowy whipped cream, it’s a treat that invites both nostalgia and indulgence. Whether you’re serving it for the holidays, a summer gathering, or just a simple family dinner, this classic pie is sure to impress and satisfy.

Old Fashioned Coconut Cream Pie

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A nostalgic dessert classic with a buttery crust, rich coconut custard filling, and fluffy whipped cream topped with toasted coconut flakes. This creamy and dreamy pie melts in your mouth and brings timeless comfort to any table.

Author: Mari
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 4 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Stovetop, Chilling
Cuisine: American
Diet: Vegetarian

Instructions

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking until smooth.
Cook over medium heat, stirring constantly, until mixture begins to thicken and bubble.
Gradually whisk about 1 cup of hot mixture into beaten egg yolks, then slowly return mixture to saucepan.
Cook for another 2–3 minutes, stirring constantly, until very thick.
Remove from heat and stir in 1 1/2 cups shredded coconut, butter, and vanilla extract.
Pour filling into cooled pie crust. Let cool to room temperature, then chill for at least 4 hours.
Whip heavy cream with powdered sugar until stiff peaks form. Spread over chilled pie.
Garnish with toasted coconut and serve chilled.

Notes

Chilling the pie for at least 4 hours ensures the filling sets properly.
For extra flavor, toast the coconut garnish until golden brown.
You can prepare the pie a day in advance and keep it refrigerated.

Nutrition

Serving Size: 1 slice
Calories: 365 kcal
Sugar: 22 g
Sodium: 140 mg
Fat: 24 g
Saturated Fat: 15 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 120 mg