Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie Recipe – the perfect ending to any meal! It is hands-down the best coconut pie we’ve ever eaten. I took this to a potluck and it was gone in a flash. Coconut, sugar, cornstarch, coconut milk, half-and-half, eggs, salt, vanilla, pie crust, and fresh whipped cream. Seriously delicious!

slice of coconut pie on a plate

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BEST Old Fashioned Coconut Cream Pie

This Old Fashioned Coconut Cream Pie is seriously delicious! It is hands-down the best coconut pie we’ve ever eaten. It is super easy to make and it is bursting with coconut flavor! I made this for Memorial Day and it was gone in a flash! I should have made two pies!! This pie will be a staple at all of our cookouts and holidays.

Coconut cream pie

How to Make Coconut Cream Pie From Scratch

This pie is surprisingly easy to make. The filling is basically a homemade coconut pudding. It has coconut milk, half-and-half, eggs, sugar, cornstarch, salt, and vanilla. You are going to whisk the milk mixture in a medium saucepan over medium heat until it thickens. This will take about 10 minutes. It goes from thin to thick in a flash, so keep an eye out. Make sure to whisk this mixture constantly so it doesn’t burn.

Once the pudding has thickened, stir in shredded coconut. Place the filling in a large bowl and press plastic wrap on top and chill overnight in the refrigerator. 

When you are ready to serve the pie, blind bake a pie crust. Line the crust with heavy-duty aluminum foil or parchment paper. Fill the crust with pie weights, rice, or dried beans and bake until golden brown. Cool. Spread the coconut custard filling in the baked crust. Top with whipped cream and serve.

Tips for Making Pie from Scratch

  • Make sure the plastic wrap is directly on top of the filling. This will keep the filling from developing a hard skin on top.
  • I topped our pie with some homemade whipped cream and toasted coconut. You could also use cool whip or meringue.
  • Feel free to swap the pie crust with a graham cracker crust. YUM!
  • Can Coconut Cream Pie be made in advance? Yes! You can make the filling a day or two in advance and refrigerate it until ready to eat the pie. I assemble the pie right before serving so the crust doesn’t get soggy. You will also want to whip the fresh cream the day you plan on serving the pie.
  • Does Coconut Pie Need to Be Refrigerated? Yes. The assembled pie will need to store covered in the refrigerator. It will keep 2 or 3 days.
coconut cream pie on a plate

What to Serve with Coconut Cream Pie

This is one of our all-time favorite pie recipes. It is great for cookouts, potlucks, and dinner parties. This recipe is easy enough to double or triple for a crowd. It is the perfect ending to any meal. Here are a few of our favorite recipes to serve with this delicious pie:

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slice of coconut pie on a plate

Old Fashioned Coconut Cream Pie

Yield: 6 people
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Old Fashioned Coconut Cream Pie – the perfect ending to any meal! It is hands-down the best coconut pie we've ever eaten. I took this to a potluck and it was gone in a flash. Coconut, sugar, cornstarch, coconut milk, half-and-half, eggs, salt, vanilla, pie crust, and fresh whipped cream. Seriously delicious!

Ingredients:

  • cup sweetened flaked coconut divided
  • ¾ cup sugar
  • cup cornstarch
  • 1 (13.5-oz) can unsweetened coconut milk
  • cups half-and-half
  • 2 eggs
  • ¼ tsp salt
  • 2 tsp vanilla extract, divided
  • 1 (9-inch) deep dish pie shell, baked
  • 1 cup heavy cream
  • ¼ cup powdered sugar

Instructions:

  • Preheat oven to 350ºF.
  • Spread coconut on a baking sheet and bake until golden brown, approximately 5 to 10 minutes
  • Whisk together sugar and cornstarch in a large saucepan. Whisk in coconut milk, half-and-half, eggs, and salt.
  • Bring to a boil over medium heat, stirring constantly. Cook an additional 2 minutes. Remove from heat and stir in 1 cup of coconut flakes and 1 tsp of vanilla.
  • Pour filling into a bowl and cover with plastic wrap. Press plastic wrap directly on to the top of the filling. Refrigerate until firm, about 4 hours.
  • Spread chilled filling into baked pie shell.
  • Combine heavy cream, powdered sugar, and 1 tsp vanilla. Whip with an electric mixer until stiff peaks form. Spread on top of pie filling and sprinkle with remaining ¼ cup toasted coconut flakes.

Notes:

Can make the pie filling ahead of time and refrigerate overnight before assembling the pie.
Can substitute cool whip for fresh whipped cream.
Can substitute a graham cracker crust for baked pie shell.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
slice of coconut pie on a plate
slice of coconut pie on a plate

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Comments

  1. Amazing delicious pie! I followed the recipe exactly except I added a teaspoon of coconut extract in addition to the vanilla. I definitely will be making this delicious pie again!

  2. Hi there. I want to make this pie this weekend. I’m wondering if I use the whole can of coconut milk or if I pour off the water and only used the full fat milk?? Thank you

  3. Oh, my! Coconut Cream Pie is my absolute favorite and I know this will become my go to recipe from now on. Thank you so much Stephanie for sharing your wonderful recipes.
    Claudine in Fort Worth, Tx

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