Old-fashioned Coconut Cream Pie
This old-fashioned coconut cream pie is rich, creamy, and unapologetically indulgent. It features a buttery homemade crust filled with coconut custard, topped with fluffy whipped cream and a sprinkle of toasted coconut for extra crunch.
Recipe Snapshot
- Texture: Buttery crust, silky-smooth coconut custard, and airy whipped cream with a crunch from toasted coconut.
- Flavor: Sweet, creamy coconut with a hint of vanilla.
- Ease: There are a few components but it’s not hard if you take it step by step.
- Time: About 1 hour of hands-on time, plus chilling.
Coconut Cream Pie Ingredients & Why
- Flaky pie crust: I like using a homemade pie crust for this recipe. It’s buttery, flaky and delicious. The flaky crust is fully baked before the filling goes in.
- Whole milk + heavy cream: The rich base for the custard.
- Shredded coconut: Sweetened or unsweetend, ads texture and flavor.
- Egg yolks: These thicken the custard, giving it that rich texture.
- Sugar: Sweetens the custard.
- Cornstarch: Ensures the filling is thick and holds its shape.
- Unsalted butter: Adds silkiness and richness to the custard.
- Vanilla extract: A must for flavor depth.
- Coconut extract: Optional but adds extra coconut flavor.
- Whipped cream: Soft, pillowy clouds to decorate the pie.
Baking the Crust
The crust is the foundation of your pie, and a flaky, buttery crust makes all the difference! I love recipes where the crust is completely baked before filling because then you know it’s going to be perfectly flaky without the risk of being undercooked.
- Roll out the dough: Start with chilled pie dough—this ensures the butter stays cold for that flaky texture. Lightly flour your work surface and rolling pin, then roll the dough into a 12-inch circle, about 1/8 inch thick. Rotate the dough as you roll to prevent sticking.
- Transfer to the pie dish: Carefully lift the rolled-out dough and lay it over a 9-inch pie dish. Gently press it into the corners without stretching the dough. Trim any overhanging edges, leaving about 1/2 inch, and crimp or flute the edges as desired for a decorative finish.
- Chill the crust: Place the prepared crust in the refrigerator for 20 minutes. Chilling helps the dough maintain its shape during baking.
- Blind bake the crust: Preheat your oven to 425°F (220°C). Dock the bottom of the crust with a fork to prevent puffing. Line the crust with parchment paper and fill it with pie weights or dried beans, right to the very top so the crust edges don’t shrink down. Bake for 10-15 minutes. Remove it from the oven and lift off the parchment paper and weights. Lower the oven temperature to 375°F (190°C) and place the pastry back in the oven for a further 15-20 minutes until it’s golden brown and crisp looking.
The coconut custard
To make the custard, whisk together the coconut milk, whole milk, egg yolks, vanilla, sugar, flour, and salt in a medium saucepan until smooth. Place the saucepan over medium heat, whisking constantly as the mixture heats up.
As it comes to a boil, it will begin to thicken. Once bubbling, lower the heat to medium-low and let it gently boil for two minutes, continuing to whisk the entire time. This step is very important to make sure the custard sets properly once cooled. Fold in shredded coconut.
Pour the warm custard into the cooled crust. Smooth the top and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours, or until set.
Just before serving, whip heavy cream with a little sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie and sprinkle generously with toasted coconut.
Storing
Leftover coconut cream pie can be covered and stored in the refrigerator for up to 5 days.
The pie can be frozen, without the whipped cream topping. Wrap it tightly and freeze for up to 3 months. Thaw the frozen pie overnight in the refrigerator and top with whipped cream before serving.
More pie recipes
Old-Fashioned Coconut Cream Pie
Ingredients
- 1 9-inch unbaked flaky pie crust
- 400 ml full-fat coconut milk (not coconut cream)
- 240 g whole milk
- 130 g granulated sugar
- 40 g all-purpose flour
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract optional
- ¼ teaspoon salt
- 1 tablespoon butter salted or unsalted
- 80 g shredded coconut sweetened or unsweetened
Topping
- 180 g heavy cream
- 1 Tbsp powdered sugar
- Toasted coconut flakes or shreds
Instructions
- Roll cold pie dough into a 12-inch/30cm circle on a lightly floured surface. Drape it into a 9-inch pie plate. Cut off any excess dough around the pie dish to make it even, but leave a bit of an overhang. Roll the overhanging dough under the edge to make a thick border.
- Flute the edges, then chill the pastry for at least 20 minutes while preheating the oven to 425°F (220°C).
- Prick the bottom of the pie crust all over with a fork. Line the crust with parchment paper and fill it with pie weights. Bake for around 10-15 minutes until the edges of the pie crust are lightly browned.
- Remove it from the oven and lift off the parchment paper and weights. Lower the oven temperature to 375°F (190°C).
- Dock the pastry with a fork. Place the pastry back in the oven for a further 15-20 minutes until it's golden brown and crisp looking. Let the pie shell cool down completely.
Filling
- In a medium saucepan, add the coconut milk, whole milk, egg yolks, vanilla, sugar, flour and salt. Whisk it all together until smooth. Place saucepan over medium heat.
- Whisk it continuously as the mixture comes to a boil and thickens. Once the mixture is bubbling and thick, lower the heat to medium-low heat and let it boil for two minutes, whisking the whole time. This step is important or else the custard won’t set.
- Remove the custard from the heat and stir through the shredded coconut and butter. Pour the custard into the baked crust.
- You can cover the coconut filling with a piece of plastic wrap, and gently press it onto it. This stops a skin from forming. This isn’t a necessity though.
- Let the pie cool to room temperature, then chill it in the refrigerator for at least 4 hours until firm. When ready to serve, layer whipped cream on top of the pie.
Whipped cream
- In a bowl combine heavy cream and powdered sugar. Whip it with an electric mixer on medium-high speed until soft peaks form.
- Dollop the cream or pipe it around the edge of the pie. Sprinkle over a little toasted coconut for garnish.
I made this with, along with the recipe for flaky pastry. It turned out great. It was the first time I’ve had a coconut pie, a new flavour that worked so well.
Thank you Victoria, so happy you enjoyed it!