Description

Old Fashioned Coconut Cream Pie is a classic, rich and creamy dessert featuring a flaky buttery crust, luscious coconut custard made with real coconut milk and shredded coconut, and a fluffy whipped cream topping. This nostalgic treat balances texture and flavor perfectly, ideal for family gatherings, special occasions, or any time you crave a comforting, timeless dessert.

Ingredients

Scale

Pie Crust

1 flaky, buttery pie crust (homemade or store-bought)

Coconut Custard

1 cup sugar
1/4 cup cornstarch
1 pinch salt
2 cups canned coconut milk
4 large egg yolks
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut

Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Optional Garnish

Toasted coconut flakes

Instructions

Prepare the Pie Crust: Roll out your pie dough into a 9-inch circle and fit it into your pie plate. Prick the bottom with a fork to prevent bubbles. Bake it blind using pie weights or dried beans at 375°F (190°C) for about 15 minutes until golden. Let it cool completely before filling.
Make the Coconut Custard: In a medium saucepan, combine sugar, cornstarch, and a pinch of salt. Slowly whisk in coconut milk and egg yolks, stirring constantly over medium heat. Cook until the mixture thickens into a creamy custard. Remove from heat and stir in butter, vanilla extract, and shredded coconut. Allow it to cool slightly before pouring into the crust.
Chill the Pie: Pour the coconut custard filling into the cooled crust. Cover the pie surface with plastic wrap directly on the filling to prevent skin formation. Refrigerate for at least 4 hours or overnight to set firmly.
Whip the Cream Topping: Whip heavy cream with sugar and vanilla extract until soft peaks form. Spread generously over the chilled custard, creating fluffy, cloud-like layers on top.
Garnish and Serve: Top with toasted coconut flakes or extra shredded coconut for added texture and visual appeal. Slice and serve chilled, enjoying the creamy coconut flavors in every bite.

Notes

Use canned real coconut milk (unsweetened) for authentic flavor; avoid coconut-flavored substitutes.
Toast coconut flakes in a dry skillet over medium heat until golden, watching closely to prevent burning.
Place plastic wrap directly on custard while cooling to prevent a rubbery skin.
Chill pie thoroughly (at least 4 hours) for the filling to set properly for neat slicing.
Whip cream just until soft peaks form; avoid overwhipping to prevent turning into butter.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 360 kcal
Sugar: 25 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 15 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 115 mg

Keywords: coconut cream pie, classic dessert, coconut custard, flaky pie crust, whipped cream topping, old fashioned pie, homemade pie