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Old-Fashioned Coconut Cream Pie: A Classic Homemade Dessert

There is something wonderfully nostalgic about an Old-Fashioned Coconut Cream Pie. With its crisp, buttery crust, silky coconut custard, generous amount of shredded coconut, and fluffy whipped cream topping, this classic dessert has the kind of comforting flavor that never goes out of style.

Unlike quick pudding-based versions, a traditional coconut cream pie is made by cooking a homemade custard on the stovetop. The result is rich and creamy without being overwhelmingly sweet, while toasted coconut adds a deeper, slightly nutty flavor that makes every bite special.

This pie is an excellent choice for Sunday dinners, family gatherings, holidays, or anytime you want a dessert that feels homemade and timeless.

Why You’ll Love This Coconut Cream Pie

This recipe combines several simple components to create a beautifully balanced dessert:

A crisp, golden pie crust provides a buttery contrast to the creamy filling.
Coconut milk and shredded coconut give the custard a pronounced coconut flavor.
Egg yolks create a rich, velvety texture.
Vanilla and a pinch of salt round out the sweetness.
Whipped cream adds a light, airy finish.
Toasted coconut provides a delicate crunch and extra depth.

The filling is prepared completely from scratch, making this pie taste much more like the old-fashioned desserts traditionally served at family tables.

Ingredients

For the Pie Crust

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup cold unsalted butter, cut into small cubes
3–4 tablespoons ice water

You can also use a prepared 9-inch pie crust if you want to simplify the recipe.

For the Coconut Custard

1 cup canned full-fat coconut milk
1 ½ cups whole milk
¾ cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
4 large egg yolks
1 ½ cups sweetened shredded coconut
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract

For the Whipped Cream

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

For Garnishing

½ cup sweetened or unsweetened shredded coconut

Step 1: Prepare the Pie Crust

Begin by making the crust.

In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few larger pieces of butter remaining.

Gradually add the ice water, one tablespoon at a time, gently mixing until the dough begins to come together. Avoid adding more water than necessary.

Turn the dough onto a lightly floured surface and gently shape it into a disk. Wrap it and refrigerate for at least 30 minutes.

Chilling the dough helps the butter remain firm and makes the finished crust lighter and flakier.

Step 2: Roll and Blind-Bake the Crust

Preheat the oven to 375°F (190°C).

Roll the chilled dough into a circle slightly larger than your 9-inch pie dish. Carefully transfer it to the dish and press it gently against the bottom and sides.

Trim any excess dough and crimp the edges if desired.

Prick the bottom of the crust several times with a fork. Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans.

Bake for about 15 minutes with the weights. Remove the parchment and weights, then continue baking for another 8–12 minutes, or until the crust is lightly golden.

Allow the crust to cool completely before adding the filling.

A Helpful Crust Tip

The crust must be completely baked because the coconut custard will not be baked again. A properly baked crust should be golden around the edges and feel dry rather than soft in the center.

Step 3: Make the Coconut Custard

While the crust cools, prepare the filling.

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

Gradually whisk in the coconut milk and whole milk until the mixture is smooth and there are no visible lumps.

Place the saucepan over medium heat and cook, whisking frequently.

As the mixture heats, the cornstarch will begin thickening the custard. Continue cooking until it becomes noticeably thick and reaches a gentle simmer.

Step 4: Temper the Egg Yolks

Place the egg yolks in a separate bowl and whisk them until smooth.

Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly.

This process is called tempering. It gradually raises the temperature of the egg yolks so they can be incorporated into the hot custard without scrambling.

Once combined, slowly pour the egg mixture back into the saucepan while whisking continuously.

Continue cooking over medium-low heat for approximately 2–3 minutes, whisking constantly, until the custard becomes thick and glossy.

Do not leave the custard unattended during this stage.