Old fashioned coconut cream pie
There’s something wonderfully comforting about an old fashioned coconut cream pie — like a warm hug wrapped in flaky crust and fluffy whipped cream. I remember my grandma having this pie ready every summer, fresh from her garden coconuts, with that sweet coconut aroma filling her kitchen. The rich, velvety custard, studded with tender coconut flakes, was always the star at our family gatherings. If you’re ready to bring a little nostalgia and sunshine into your kitchen, this recipe is your new best friend. Plus, it’s surprisingly easy to make, even if you’re not a baking pro (I promise!). So, grab your mixing bowls and let’s dive into some creamy, dreamy coconut goodness!
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes + chilling time
Ingredients
For the Main Dish:
- 1 baked 9-inch pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 4 large egg yolks, lightly beaten
- 1 1/2 cups sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Garnish:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Toasted coconut flakes (optional but highly recommended)
How I Make It
Step 1:
Start by whisking together granulated sugar, cornstarch, and salt in a medium saucepan. Slowly stir in the milk to avoid any lumps. Cook this mixture over medium heat, stirring constantly, until it thickens and just starts to bubble—this usually takes about 7-10 minutes. Keep a close eye; you want that silky custard consistency.
Step 2:
Once your custard is thick, slowly add about half a cup of the hot mixture into the beaten egg yolks, whisking quickly to temper them (this keeps the eggs from scrambling). Then pour the egg mixture back into the saucepan and continue cooking for another 2 minutes, stirring constantly.
Step 3:
Remove the pan from the heat and immediately stir in the butter, vanilla extract, and shredded coconut. The butter adds richness, and the coconut gives that iconic texture and flavor you’re craving.
Step 4:
Pour the custard into your pre-baked pie crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Pop it in the fridge for at least 4 hours to chill and set perfectly.
Step 5:
When you’re ready to serve, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread a generous layer over your chilled pie.
Step 6:
Finish with a sprinkle of toasted coconut flakes for that extra crunch and nuttiness. Slice, serve, and prepare for compliments!
Variations & Tips
- For an extra tropical touch, fold some diced pineapple into the custard before chilling.
- Use coconut milk instead of whole milk for a richer coconut flavor.
- If you want a gluten-free pie, substitute the crust with your favorite gluten-free version.
- Toasting your shredded coconut before adding it amps up the nutty aroma—just watch it closely, it burns fast!
- Make individual mini pies in tart pans for a cute party presentation.
- Don’t skip pressing plastic wrap on the custard—it keeps that silky smooth texture, no annoying skin.
How I Like to Serve It
Old fashioned coconut cream pie is a perfect ending to a summer barbecue, chilled and refreshing. It’s also a dreamy dessert for Easter brunch or any warm holiday where citrus and coconut pair so nicely. Serve with a light fruit salad or a cup of coffee for a wholesome treat that feels like a small celebration.
Notes
- Store leftover pie covered in the fridge for up to 3 days; it keeps well but is best fresh.
- Slice with a sharp knife dipped in hot water for clean, neat pieces.
Closing: This old fashioned coconut cream pie is a timeless recipe that never fails to bring smiles — it’s simple, satisfying, and just feels like home.