If you’ve ever craved a dessert that’s creamy, light, and indulgently tropical, the Old-Fashioned Coconut Cream Pie is pure perfection. With a crisp, buttery crust, a rich coconut custard filling, and a cloud of fluffy whipped cream, this classic pie captures everything we love about homemade desserts. It’s not just a pie—it’s a nostalgic bite of comfort and elegance wrapped into one.
This detailed guide will show you how to make a coconut cream pie completely from scratch—no shortcuts, no store-bought fillings—just honest, rich, homemade flavor. Whether you’re baking it for a family gathering, a Sunday treat, or a festive holiday dessert table, this coconut pie will always stand out as the star.
Why You’ll Love This Coconut Cream Pie Recipe
This pie isn’t just another coconut dessert—it’s a culinary love letter to simplicity and taste. Here’s why this recipe deserves a spot in your kitchen:
- Unbelievably Creamy Filling – The homemade custard, made with coconut milk and fresh egg yolks, is silky, smooth, and luscious. Each spoonful feels like a tropical dream.
- Buttery Flaky Crust – A golden, homemade pie crust that provides just the right crispness against the creamy filling.
- Balanced Sweetness – Unlike overly sugary pies, this one hits the perfect note: lightly sweet with pure coconut essence.
- Fresh Whipped Cream Topping – Soft, fluffy, and made with real cream—no artificial toppings here.
- Crowd-Pleasing Presentation – A slice of this pie is visually irresistible—garnished with golden toasted coconut flakes for texture and aroma.
Once you serve it, expect every guest to ask for seconds (and the recipe).
Ingredients You’ll Need
This recipe is made using simple, accessible ingredients that come together beautifully. For the best results, use fresh and high-quality dairy products, real butter, and pure vanilla extract.
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- 3–4 tablespoons ice-cold water
For the Coconut Custard Filling:
- 1 can (14 oz) full-fat coconut milk
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 3 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup toasted shredded coconut (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
A great pie starts with a great crust. You can use a food processor or do this by hand.
- Mix Dry Ingredients: In a large bowl, whisk together flour and salt.
- Cut in Butter: Add cold, cubed butter and use a pastry cutter or fingertips to mix until it resembles coarse crumbs.
- Add Water: Sprinkle ice water, one tablespoon at a time, until the dough just comes together. Avoid overworking it.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- Roll & Bake: On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim edges and crimp as desired. Prick the bottom with a fork.
- Blind Bake: Line with parchment paper, fill with pie weights or beans, and bake at 375°F (190°C) for 15 minutes. Remove weights, bake for another 10 minutes until golden brown. Let it cool completely.
The crust should be crisp yet tender—ready to cradle your coconut filling.
Step 2: Make the Coconut Cream Filling
This step transforms a few simple ingredients into the soul of your pie—the rich coconut custard.
- Combine the Milks: In a medium saucepan, whisk together coconut milk, whole milk, sugar, and salt. Heat over medium heat until it begins to simmer.
- Mix Egg Yolks & Cornstarch: In a separate bowl, whisk egg yolks and cornstarch until smooth.
- Temper the Eggs: Slowly pour about ½ cup of the hot milk mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Thicken the Custard: Gradually pour the egg mixture back into the saucepan and whisk continuously. Cook until thickened—about 2–4 minutes. It should coat the back of a spoon.
- Finish with Flavor: Remove from heat, stir in butter, vanilla extract, and shredded coconut.
- Cool Slightly: Allow the filling to cool for 10–15 minutes before adding to the crust.
Step 3: Assemble the Pie
- Pour the warm coconut custard into the baked pie crust.
- Smooth the top with a spatula to level it.
- Cover with plastic wrap, pressing gently against the surface (this prevents a “skin” from forming).
- Refrigerate for at least 4 hours or overnight for the filling to set completely.
Step 4: Prepare the Whipped Cream Topping
- In a chilled mixing bowl, add heavy cream, powdered sugar, and vanilla extract.
- Whip using an electric mixer on medium-high speed until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
Step 5: Garnish & Serve
Toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes until golden brown. Let it cool, then sprinkle it generously on top of the whipped cream.
Refrigerate the pie until ready to serve. Slice with a sharp knife for clean edges.
Expert Tips for Perfect Coconut Cream Pie
- Use Full-Fat Coconut Milk: It adds depth and richness to your custard.
- Chill Thoroughly: The filling must be completely set before slicing.
- Avoid Overmixing Dough: Overworked dough becomes tough. Handle it lightly for a flaky crust.
- Toast Coconut Carefully: Coconut burns quickly; stir constantly while toasting.
- Serve Cold: This pie tastes best straight from the refrigerator.
Tasty Variations
- Chocolate Coconut Cream Pie: Add a layer of melted dark chocolate on the crust before pouring the custard.
- Tropical Twist: Stir in a handful of diced pineapple for a coconut-pineapple flavor burst.
- Gluten-Free Version: Use a gluten-free pie crust or almond flour crust.
- Sugar-Free Option: Substitute granulated sugar with erythritol or stevia-based alternatives.
- Mini Coconut Cream Pies: Use muffin tins for adorable single servings.
Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze the pie (without whipped topping) for up to 2 months. Wrap tightly with plastic wrap and foil.
- Thawing: Let it thaw in the refrigerator overnight. Add fresh whipped cream before serving.
Serving Suggestions
Coconut Cream Pie pairs beautifully with:
- Fresh tropical fruits like pineapple, mango, or banana.
- Iced coffee or cold brew.
- A drizzle of caramel sauce or white chocolate.
Frequently Asked Questions
1. Can I use canned coconut milk?
Yes! Canned full-fat coconut milk gives the best flavor and texture.
2. How can I make it dairy-free?
Replace whole milk with almond or oat milk, and use coconut cream instead of heavy cream for the topping.
3. Why did my custard turn lumpy?
It likely overheated. Cook slowly over medium heat and whisk continuously.
4. Can I use unsweetened coconut flakes?
Yes, but you may want to slightly increase the sugar.
5. What’s the best way to toast coconut?
Bake on a baking sheet at 350°F (175°C) for 5–7 minutes, stirring halfway through.
6. Can I make it ahead of time?
Absolutely. This pie is even better the next day after chilling overnight.
7. How do I thicken runny filling?
Cook the custard longer or add an extra tablespoon of cornstarch next time.
