If you’re craving a dessert that captures the taste of nostalgia and everything cozy, look no further than this Old Fashioned Coconut Cream Pie. Creamy, dreamy custard dotted with sweet coconut, all nestled in a buttery crust, then crowned with clouds of real whipped cream—what’s not to love? Whether it’s for a family gathering, a holiday centerpiece, or simply a treat for yourself, this pie never fails to steal the show. It’s old-school magic with every velvety bite!

Old Fashioned Coconut Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

This recipe for Old Fashioned Coconut Cream Pie stays true to the classics—simple, familiar ingredients coming together for maximum flavor and comfort. Every component plays an important role, from the lush half and half building your custard base to coconut flakes adding texture and sweetness.

Pie shell: A sturdy 9-inch pre-baked shell is crucial for holding that luscious filling without turning soggy.
Sugar: The foundation of your custard’s sweetness—it blends seamlessly with the other ingredients.
Salt: Just a pinch makes all the flavors pop and keeps the pie from tasting flat.
Corn starch: Ensures your filling thickens to the perfect, sliceable consistency.
Half and half: Adds creaminess and a rich mouthfeel you just can’t get from milk alone.
Egg yolks: These give luscious color, structure, and classic custard flavor.
Unsalted butter: For silkiness and an added touch of decadence right at the end.
Coconut extract: Brings a punchy coconut aroma that intensifies the pie’s flavor.
Vanilla extract: Adds depth and warmth, perfectly balancing the coconut.
Sweetened coconut flakes: The star ingredient, delivering both chew and a sweet tropical note.
Heavy whipping cream: Whips up billowy and light for a crown of homemade whipped cream.
Powdered sugar: Sweetens the topping while keeping the whipped cream stable and smooth.

How to Make Old Fashioned Coconut Cream Pie

Step 1: Mix the Custard Base

Start by grabbing a medium saucepan and whisking together the sugar, salt, corn starch, half and half, and egg yolks. Take a moment to get the mixture completely smooth—this will set you up for an irresistibly velvety pie filling. The beauty of custard pies lies in gentle patience; as soon as everything’s combined, move your pan to the stove for the cooking magic.

Step 2: Cook Until Thick and Luscious

Place your saucepan over medium heat and keep that whisk handy. Stir constantly as the mixture heats up—it’ll start to thicken and bubble, signaling the custard is coming together. Once you see the first bubbles, let it cook for an extra 1 to 2 minutes until the filling is beautifully thick and glossy. This is the step that ensures your Old Fashioned Coconut Cream Pie will slice like a dream!

Step 3: Finish with Buttery Coconut Flavor

Remove the pan from heat, then immediately stir in the unsalted butter, coconut extract, and vanilla extract. Toss in the sweetened coconut flakes last, stirring until the butter has fully melted and everything’s luxuriously combined. The aroma at this point is pure bliss—resist the urge to eat it by the spoonful!

Step 4: Fill the Pie Shell and Chill

Pour that piping-hot coconut custard into your baked pie shell, smoothing out the top. Cover the pie lightly and move it to the fridge for at least 4 hours, preferably overnight. The chilling time is when your pie firms up and the flavors meld, so it’s absolutely worth the wait—this extra patience is the secret behind every great Old Fashioned Coconut Cream Pie.

Step 5: Whip the Cream and Top

When you’re ready to serve, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread or pipe this homemade whipped cream generously over the chilled pie. This cool, creamy topping is the crowning touch, contrasting perfectly with the custard beneath.

How to Serve Old Fashioned Coconut Cream Pie

Garnishes

For an extra flourish, a sprinkle of toasted coconut flakes across the whipped cream looks stunning and intensifies the coconut flavor. You can toast coconut in a dry skillet for just a few minutes—until it turns golden and fragrant. A light dusting of powdered sugar or some white chocolate curls also add major visual appeal!

Side Dishes

Pair a slice of Old Fashioned Coconut Cream Pie with fresh tropical fruits like pineapple or mango for a lovely color contrast. A cup of strong coffee or freshly brewed tea alongside a slice truly elevates the whole experience, complementing the sweet, creamy custard beautifully.

Creative Ways to Present

If you’re entertaining, consider serving the pie in individual “pie-in-a-jar” portions—layer the custard, coconut, and whipped cream in small mason jars. For family weekends, cut generous wedges and serve on vintage dessert plates. You can even pipe rosettes of whipped cream over the top for a show-stopping presentation!

Make Ahead and Storage

Storing Leftovers

Old Fashioned Coconut Cream Pie keeps beautifully in the fridge for up to 3 days. Cover the pie loosely with plastic wrap or foil to keep the whipped cream from absorbing any fridge odors. For best results, store any garnishes separately until you’re ready to serve another slice.

Freezing

While you can freeze the custard portion of this pie, whipped cream doesn’t hold up as well in the freezer. If you want to prep ahead, freeze the pie without the whipped cream topping, then thaw it overnight in the fridge and add fresh cream just before serving for best texture and flavor.

Reheating

Old Fashioned Coconut Cream Pie is traditionally served cold, so there’s no need to reheat it. If you’ve chilled the pie for a long time and the filling is extra firm, let it sit at room temperature for 10–15 minutes before slicing to allow the texture to soften slightly.

FAQs

Can I use coconut milk instead of half and half?

Absolutely! Using coconut milk instead of half and half will make your Old Fashioned Coconut Cream Pie even more coconutty and dairy-free. Keep in mind, it may change the texture slightly, but it’s delicious for coconut lovers.

How do I prevent my pie from becoming runny?

The key is to cook the custard long enough to ensure it thickens fully, and to give it enough time to set in the fridge—at least 4 hours or, ideally, overnight. Don’t skimp on the cornstarch, as it’s what helps the pie hold its shape beautifully.

Can I use a homemade pie crust?

Definitely! A homemade, buttery crust elevates any Old Fashioned Coconut Cream Pie. Just be sure to bake it completely before pouring in the filling, so it stays crisp and doesn’t get soggy under the creamy custard.

How do I toast coconut flakes for garnish?

Add the sweetened coconut flakes to a dry skillet over medium-low heat, tossing frequently, until they turn golden brown and smell fragrant. Watch them closely—they toast fast! Let them cool before using as a topping.

Can I make the pie a day ahead?

Absolutely, Old Fashioned Coconut Cream Pie is even better when made ahead. Prepare the pie (without the whipped cream topping) the day before, cover, and refrigerate. Add the whipped cream topping just before serving for the freshest results.

Final Thoughts

There’s a reason this Old Fashioned Coconut Cream Pie has stood the test of time—it’s comfort food at its finest, deliciously creamy and perfect for sharing. Bake it for a special gathering, a family dinner, or just to treat yourself, and watch it disappear slice by slice. Try it and let this pie become a new classic in your kitchen!

Old Fashioned Coconut Cream Pie Recipe

★★★★★

4.8 from 30 reviews

Author: lina
Total Time: 4 hours 30 minutes
Yield: 1 (9-inch) pie 1x
Diet: Vegetarian

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Description

Indulge in the rich and creamy goodness of this Old Fashioned Coconut Cream Pie. A luscious coconut-infused custard filling nestled in a flaky pie crust, topped with billowy whipped cream – a slice of paradise in every bite!

Instructions

Prepare the Pie Filling: In a medium saucepan, whisk together sugar, salt, cornstarch, half and half, and egg yolks. Cook over medium heat, whisking constantly, until boiling. Cook for an additional 1 to 2 minutes until thickened. Remove from heat, stir in butter, coconut extract, and vanilla extract. Add coconut and stir until butter is melted. Pour into baked pie crust, cover, and chill for at least 4 hours or overnight.
Assemble and Serve: Before serving, beat heavy cream and powdered sugar until stiff peaks form. Top the chilled pie with whipped cream. Optionally, sprinkle with toasted coconut before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American