If you’ve been searching for a dessert that wraps comfort, nostalgia, and tropical delight all in one slice, this Old-Fashioned Coconut Cream Pie Recipe is the answer. It’s a timeless classic that boasts a perfectly flaky crust, a rich and velvety coconut cream filling, and a cloud of sweet, fluffy whipped cream on top. With every bite, you get that wonderful balance of creamy goodness and a subtle coconut crunch that feels both indulgent and heartwarming. Whether you’re sharing it with family or treating yourself, this pie never fails to bring smiles and joyful memories.
Ingredients You’ll Need
Gathering the right ingredients may seem simple, but each component plays a crucial role in building the pie’s magic—texture, flavor, and that unmistakable creamy coconut essence.
- All-purpose flour: Essential for creating a tender, flaky pie crust that holds everything together beautifully.
- Salt: Just a pinch to enhance flavors without overpowering the sweetness.
- Unsalted butter: Cold and cubed for both crust flakiness and a luscious finish in the filling.
- Ice water: Helps bind the crust dough without making it tough.
- Whole milk: The creamy base for the custard filling that adds richness.
- Heavy cream: Used in the filling and whipped topping for extra creaminess and light texture.
- Granulated sugar: Provides sweetness that perfectly balances the coconut’s natural flavor.
- Egg yolks: Give the custard its silky texture and structure.
- Cornstarch: Acts as a thickening agent to create the pie’s luscious filling.
- Shredded sweetened coconut: Brings that signature coconut flavor and texture to every bite.
- Vanilla extract: Adds warmth and depth, amplifying the pie’s inviting aroma.
- Coconut extract (optional): For those who love an extra boost of tropical flavor.
- Powdered sugar: Sweetens the whipped cream gently without graininess.
How to Make Old-Fashioned Coconut Cream Pie Recipe
Step 1: Make the Pie Crust
Start by mixing the flour and salt in a large bowl, then cut in the cold cubed butter until the mixture resembles coarse crumbs. Add ice water slowly to bring the dough together without overworking it. Form a disk with the dough, wrap it in plastic, and refrigerate for at least 30 minutes to ensure a flaky crust when baked.
Step 2: Bake the Crust
Roll out the chilled dough on a floured surface to fit your 9-inch pie dish. After transferring it to the dish and trimming extra edges, prick the bottom with a fork to prevent bubbles. Use parchment paper and pie weights to blind bake the crust, ensuring a perfectly golden, crisp bottom that won’t sog from the luscious filling.
Step 3: Make the Coconut Cream Filling
In a saucepan, gently heat milk, heavy cream, sugar, and salt until hot but not boiling. Whisk egg yolks and cornstarch separately, then temper with some warm milk before combining everything back on the heat. Stir constantly until thick and custard-like, signaling the perfect silky texture you’re aiming for.
Step 4: Finish the Filling
Remove the saucepan from heat and stir in butter, shredded coconut, vanilla, and optional coconut extract. The butter adds richness while the coconut elevates the flavor and texture. Let this filling cool slightly before pouring it into your cooled pie crust for even setting.
Step 5: Prepare the Whipped Cream
Whip heavy cream with powdered sugar and vanilla until soft peaks form. This fluffy topping adds a delightful lightness that pairs beautifully with the dense coconut custard.
Step 6: Assemble the Pie
Spread the whipped cream evenly over the coconut filling, then sprinkle extra shredded coconut on top for a final touch of texture and tropical flair. Chill your pie for at least 4 hours or preferably overnight to let all the flavors meld and set perfectly.
Step 7: Serve and Enjoy
Slice into your pie with a gentle hand to keep those layers intact. Each forkful offers a creamy, coconut-filled bite bound to delight anyone lucky enough to taste it!
How to Serve Old-Fashioned Coconut Cream Pie Recipe
Garnishes
For that stunning presentation and added flavor, toasting some shredded coconut to sprinkle on top is a personal favorite—it intensifies the coconut flavor and adds a lovely crunch that contrasts the creamy layers beautifully.
Side Dishes
Serve your coconut cream pie with fresh tropical fruits like pineapple and mango slices or a simple cup of coffee or tea to balance sweetness. A scoop of vanilla bean ice cream also pairs like a dream!
Creative Ways to Present
Try serving individual portions in cute mason jars layered with extra toasted coconut or drizzle a little caramel sauce on top for an upscale twist. These fresh takes add fun and visual appeal to this classic dessert.
Make Ahead and Storage
Storing Leftovers
This pie keeps wonderfully in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to preserve moisture and prevent the whipped cream from absorbing fridge odors.
Freezing
Because of the whipped topping, freezing the whole pie is tricky—it may alter texture. However, you can freeze the baked pie crust and coconut cream filling separately, thaw, and then assemble just before serving.
Reheating
This pie is best enjoyed chilled, so reheating isn’t usually recommended. Let leftovers sit at room temperature for about 15 minutes to take the chill off before serving for optimal flavor and texture.
FAQs
Can I use frozen shredded coconut?
Absolutely! Just make sure it’s thawed and well-drained if there’s any excess moisture to prevent the filling from becoming too watery.
Is there a gluten-free option for the crust?
Yes, you can substitute with a gluten-free flour blend, but be mindful that the texture might change slightly. Adding a little xanthan gum can help maintain the crust’s structure.
What’s the best way to toast shredded coconut?
Spread shredded coconut evenly on a baking sheet and toast in a 350°F oven for 3-5 minutes, stirring frequently to avoid burning. Watch closely as it browns quickly!
Can I make this pie vegan?
With some adjustments like using plant-based milk, vegan butter, and egg replacers, you can get close to the original flavor, though it may not be quite as creamy or set the same way.
Why does the filling need to cool before adding whipped cream?
Cooling the filling prevents the whipped cream from melting and losing its fluffy texture, keeping your pie visually appealing and delicious.
Final Thoughts
There is something so comforting about an Old-Fashioned Coconut Cream Pie Recipe, a dessert that feels like a warm hug on a plate. Whether it’s a special occasion or just a moment to savor, this pie brings joy with its rich coconut flavor and perfectly balanced sweetness. I wholeheartedly encourage you to give this recipe a try and see how it quickly becomes a beloved favorite in your kitchen too!
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Old-Fashioned Coconut Cream Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old-Fashioned Coconut Cream Pie features a flaky homemade pie crust filled with a rich and creamy coconut custard, topped with fluffy whipped cream and toasted shredded coconut. Perfectly balanced with the sweetness of coconut and a touch of vanilla, this classic dessert is an irresistible treat for any occasion.
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Coconut Cream Filling
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg yolks, lightly beaten
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded sweetened coconut (plus extra for topping)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
For the Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Pie Crust: Preheat the oven to 375°F (190°C). In a large bowl, combine the all-purpose flour and salt. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Bake the Crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully place the dough into the pie dish and trim the edges. Prick the bottom of the crust several times with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10-12 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until the crust is golden brown. Remove from oven and allow the crust to cool completely before filling.
- Make the Coconut Cream Filling: In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a few tablespoons of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the egg mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
- Finish the Filling: Remove the thickened custard from heat. Stir in the unsalted butter, shredded sweetened coconut, vanilla extract, and coconut extract if using. Stir until the butter melts and the filling is smooth and fully combined. Let the filling cool slightly before pouring it into the cooled pie crust. Use a spatula to smooth the top evenly.
- Prepare the Whipped Cream: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and airy whipped cream topping.
- Assemble the Pie: Spread the whipped cream evenly over the coconut cream filling. Garnish the top with additional shredded sweetened coconut for added texture and flavor. Refrigerate the assembled pie for at least 4 hours, preferably overnight, to allow the filling to set completely.
- Serve: Slice and serve this creamy, coconut-filled pie chilled. Enjoy the classic old-fashioned flavor and luscious texture in every bite!
Notes
- Use cold butter and ice water for the pie crust to ensure a flaky crust.
- To prevent lumps, whisk the egg yolks and cornstarch before tempering with hot milk.
- Adding coconut extract is optional but enhances the coconut flavor.
- The pie must be refrigerated for several hours to set properly before serving.
- Use sweetened shredded coconut for the filling and topping for the best flavor.
