Old-Fashioned Coconut Cream Pie Recipe

Coconut cream pie is one of those desserts that feels calm and comforting the moment you take a bite. The filling is smooth and creamy. The coconut flavor is gentle but clear. The crust is crisp and buttery. Every part works together without being heavy or too sweet.

This is the kind of pie people remember. It shows up at family dinners, holidays, and special weekends. Some folks grow up with it. Others try it once and wonder why they waited so long.

If you enjoy coconut desserts, this pie fits right in next to treats like Pineapple Coconut Dream Cake or a relaxed breakfast like Coconut Cream Pancakes. Coconut has a way of making desserts feel soft and familiar, and this pie does that better than most.

Why Coconut Cream Pie Is Always a Favorite

Coconut cream pie stands out because of balance. The filling is rich but not thick or gluey. The coconut flavor is clear without tasting fake. The crust gives structure and crunch, which keeps each bite interesting.

Another reason people love this pie is texture. You get creamy filling, tender coconut, crisp crust, and a cloud of whipped cream on top. It feels fancy, but it is actually very simple once you understand the steps.

This pie also works well for many occasions. It fits right in at a holiday table. It works for birthdays. It even feels right on a quiet Sunday afternoon when you want something homemade and soothing.

Ingredients You Will Need

For the Pie Crust

• 1 and 1 quarter cups all-purpose flour
• Half cup unsalted butter cold and cubed
• Two tablespoons sugar
• Quarter teaspoon salt
• Three to four tablespoons cold water

You can also use a store bought pie crust if you prefer. A homemade crust adds more flavor, but both options work well.

For the Coconut Cream Filling

• Two cups whole milk
• One cup canned coconut milk full fat
• Three quarters cup granulated sugar
• One quarter cup cornstarch
• Quarter teaspoon salt
• Four large egg yolks
• Two tablespoons unsalted butter
• One teaspoon vanilla extract
• One and a half cups sweetened shredded coconut

Using both whole milk and coconut milk gives the filling a smooth texture with real coconut flavor.

For the Whipped Topping

• One and a half cups heavy cream
• Three tablespoons powdered sugar
• Half teaspoon vanilla extract
• Quarter cup toasted shredded coconut for garnish

Step-by-Step Instructions

Step 1: Make the pie crust

In a large bowl, mix the flour, sugar, and salt. Add the cold butter cubes. Use your fingers or a pastry cutter to press the butter into the flour until the mixture looks like coarse crumbs.

Slowly add cold water one tablespoon at a time. Mix gently until the dough starts to hold together. Do not overmix. Shape the dough into a flat disc, wrap it, and chill in the fridge for at least thirty minutes.

Once chilled, roll the dough on a lightly floured surface. Place it into a pie pan and gently press it into the corners. Trim the edges and crimp if you like.

Prick the bottom with a fork. Bake at 375 degrees Fahrenheit for about 15 to 18 minutes until lightly golden. Let the crust cool fully before adding the filling.

Step 2: Prepare the coconut filling base

In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly pour in the milk and coconut milk while whisking. This helps prevent lumps.

Place the pan over medium heat. Stir constantly using a whisk or spoon. After about five to seven minutes, the mixture will begin to thicken. Keep stirring so it does not scorch.

Step 3: Temper the egg yolks

In a separate bowl, whisk the egg yolks. Slowly add a half cup of the hot milk mixture into the yolks while whisking. This warms the eggs without scrambling them.

Pour the egg mixture back into the saucepan. Continue cooking and stirring for two to three minutes until the filling is thick and smooth. It should coat the back of a spoon.

Step 4: Finish the filling

Remove the pan from heat. Stir in butter and vanilla extract until fully melted and blended. Add the shredded coconut and mix gently.

Pour the warm filling into the cooled pie crust. Smooth the top with a spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate the pie for at least four hours, or overnight if possible.

Step 5: Make the whipped topping

In a cold bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla. Continue beating until the cream holds its shape but is still soft.

Spread the whipped cream evenly over the chilled pie. Sprinkle toasted coconut on top for flavor and texture.

Helpful Tips for the Best Coconut Cream Pie

• Always stir the filling while it cooks. This prevents lumps and burning.
• Use full fat coconut milk for the best texture and flavor.
• Chill the pie long enough so the filling sets fully.
• Toast the coconut topping lightly to bring out flavor.
• Serve cold for clean slices and best texture.

Variations to Try

• Add a thin layer of melted chocolate on the crust before filling.
• Use coconut cream instead of coconut milk for a richer filling.
• Add lime zest for a bright tropical twist.
• Use a graham cracker crust for a different texture.

Each variation keeps the pie familiar while adding something new.

Frequently Asked Questions

Can I use only coconut milk instead of regular milk?

Yes, but the filling will be richer and thicker. Some people enjoy that, while others prefer the balance of milk and coconut milk.

Why did my filling turn lumpy?

Lumps usually happen when the mixture is not stirred constantly or the heat is too high. Slow heat and steady stirring solve this problem.

Can I make this pie the day before?

Yes. Coconut cream pie actually sets better when chilled overnight.

Is this pie very sweet?

No. The sweetness is balanced by the coconut and whipped cream.

A Sweet Way to End the Meal

Coconut cream pie is a dessert that feels peaceful. It is smooth, gentle, and full of flavor without being loud. It fits into many moments, from busy family dinners to quiet evenings at home.

If coconut desserts are your thing, pairing this pie with treats like Pineapple Coconut Dream Cake or enjoying leftovers with Coconut Cream Pancakes the next morning makes the experience even better.

Once you make this pie, it often becomes one of those recipes people ask for again. It is simple, comforting, and always welcome at the table.