If you’re searching for a dreamy, nostalgic dessert that never goes out of style, look no further than Old-Fashioned Coconut Cream Pie. This beloved classic features a silky coconut custard nestled in a flaky pie crust, topped with fluffy whipped cream and a sprinkle of toasted coconut for good measure. Each bite is pure comfort—a sweet, creamy slice of happiness that brings back memories of family gatherings and sunny afternoons. Whether you’re a lifelong coconut fan or just discovering the magic, Old-Fashioned Coconut Cream Pie is a treat worth making from scratch.
Ingredients You’ll Need
There’s nothing overly fancy here—just honest, simple ingredients that work together to create layers of luscious flavor and texture. Each component, from the creamy filling to the golden crust, has a special role in making this pie truly unforgettable.
- Sweetened shredded coconut: Adds chewy texture and the signature tropical flavor that makes this pie irresistible.
- Granulated sugar: Sweetens the filling just right for a classic, old-fashioned taste.
- Cornstarch: Thickens the custard to that perfect, sliceable consistency.
- Salt: A tiny pinch enhances all the sweet and creamy notes in the filling.
- Whole milk: Delivers richness and a smooth, creamy base for the custard.
- Egg yolks: Bring body, color, and that luxurious, velvety texture to the pie.
- Unsalted butter: Adds a bit of richness and helps the filling stay silky.
- Vanilla extract: Rounds out the flavors with a warm, aromatic sweetness.
- Coconut extract (optional): For an extra pop of coconut flavor, use this if you’re a true coconut lover.
- Pre-baked 9-inch pie crust: The stage for your creamy filling—store-bought or homemade both work beautifully.
- Heavy whipping cream: Whips up light and airy for that dreamy topping.
- Powdered sugar: Sweetens the whipped cream without any grittiness.
- Toasted shredded coconut: Sprinkled on top for crunch, color, and a gorgeous finishing touch.
How to Make Old-Fashioned Coconut Cream Pie
Step 1: Prepare the Creamy Coconut Filling
Start by whisking together the sugar, cornstarch, and salt in a medium saucepan—this ensures your thickener is evenly distributed. Gradually add the milk, whisking until smooth and lump-free. Place the pan over medium heat and cook, stirring constantly, until the mixture gently bubbles and thickens, about 6 to 8 minutes. This is when your kitchen will start to smell like pure comfort!
Step 2: Temper the Egg Yolks
While your milk mixture is heating, whisk the egg yolks in a separate bowl. To prevent scrambling, slowly pour about half a cup of the hot milk mixture into the yolks while whisking constantly. Then, pour this tempered egg mixture back into the saucepan, which will make your custard extra rich and smooth.
Step 3: Finish and Flavor the Filling
Continue cooking the custard over low heat for another 2 to 3 minutes, stirring all the while. Once thickened, remove from heat and stir in the butter, vanilla extract, coconut extract (if using), and shredded coconut. The coconut will soften in the warm custard, infusing every bite with natural sweetness and texture.
Step 4: Assemble and Chill the Pie
Pour the warm coconut filling into your pre-baked pie crust and smooth out the top. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let the pie chill in the refrigerator for at least 4 hours (overnight is even better) so it sets up perfectly and slices cleanly.
Step 5: Whip and Top with Cream
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie, and finish with a shower of toasted coconut for that irresistible look and crunch. Now your Old-Fashioned Coconut Cream Pie is ready to steal the show!
How to Serve Old-Fashioned Coconut Cream Pie
Garnishes
The crowning glory of this pie is a generous sprinkle of toasted coconut. It adds lovely color and a crunchy contrast to the soft filling. You can also add a few curls of white chocolate or a dusting of extra powdered sugar for an elegant touch.
Side Dishes
Old-Fashioned Coconut Cream Pie is a star on its own, but if you’d like to serve it alongside something, fresh tropical fruits like pineapple or mango make a refreshing pairing. A cup of strong coffee or hot tea also balances the creamy sweetness beautifully.
Creative Ways to Present
For a fun twist, try making individual coconut cream tartlets using mini pie shells. You can also layer the filling, whipped cream, and toasted coconut in clear dessert glasses for a stunning parfait presentation—perfect for parties!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Old-Fashioned Coconut Cream Pie tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to three days, though the crust may soften slightly over time.
Freezing
While this pie is best enjoyed fresh, you can freeze the assembled pie (without whipped cream topping) for up to one month. Thaw overnight in the fridge, then top with fresh whipped cream and toasted coconut before serving for the best results.
Reheating
This pie is meant to be served chilled, so there’s no need to reheat. If you’ve frozen the pie, let it thaw in the refrigerator until completely cold and set before adding the whipped cream topping and enjoying your slice.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can substitute unsweetened shredded coconut, but the filling will be less sweet and a bit drier. You might want to add an extra tablespoon of sugar to balance the flavor.
Can I make Old-Fashioned Coconut Cream Pie dairy-free?
Absolutely! Swap the whole milk for canned coconut milk and use a non-dairy butter alternative. For the topping, whip coconut cream with a bit of powdered sugar for a delicious dairy-free finish.
How do I prevent my custard from becoming lumpy?
Whisking constantly while cooking and tempering the eggs slowly are key steps. If you do end up with lumps, you can strain the hot custard through a fine mesh sieve before pouring it into the crust.
Can I use a graham cracker crust instead of traditional pie crust?
Definitely! A graham cracker crust adds a lovely crunch and a subtle sweetness that pairs beautifully with the creamy coconut filling. Just make sure it’s well-chilled before adding the filling.
What’s the best way to toast coconut?
Spread the shredded coconut on a baking sheet and bake at 325°F for 5 to 8 minutes, stirring halfway through. Keep a close eye on it, as it can go from golden to burnt in a flash!
Final Thoughts
There’s just something magical about sharing a homemade Old-Fashioned Coconut Cream Pie with friends and family. The creamy custard, the cloud of whipped cream, and that irresistible toasted coconut come together for a dessert that feels both old-school and timeless. I hope you’ll give this recipe a try and create your own sweet memories—one slice at a time!
