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Old-Fashioned Coconut Cream Pie

A classic coconut cream pie with a flaky pie crust, rich coconut custard filling, topped with whipped cream and toasted coconut.

  • Total Time: 4 hours 35 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks, beaten
  • 1 1/2 cups sweetened shredded coconut
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Bake the pie crust according to package or homemade recipe instructions until golden brown. Let cool.
  2. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth.
  3. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute, then remove from heat.
  4. Slowly whisk about 1 cup of the hot mixture into the beaten egg yolks to temper them.
  5. Return the egg yolk mixture to the saucepan, cook and stir for 2 more minutes over medium heat.
  6. Remove from heat and stir in shredded coconut, butter, and vanilla extract.
  7. Pour the filling into the cooled pie crust. Cover with plastic wrap directly on the surface and refrigerate until set, about 4 hours.
  8. In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Spread whipped cream over the chilled pie filling.
  10. Sprinkle toasted coconut flakes on top for garnish.
  11. Refrigerate until ready to serve.

Notes

For best results, chill the pie thoroughly before serving to allow the filling to set properly. Toast the coconut flakes in a dry skillet over medium heat until golden for added flavor and texture.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 110mg