This post may contain affiliate links. Please see our disclosure policy.
A classic old-fashioned coconut pie recipe that’s creamy and absolutely delicious! Made with a shortbread cookie crust and topped with whipped cream and toasted coconut. This coconut cream pie is chilled in the fridge until thick and creamy!
Pin this now to find it later
Pin ItWhen I made this old-fashioned coconut pie recipe, my kids went crazy for it and they’re not even coconut lovers! It’s just so incredibly good and the filling is a thick and creamy custard that the whole family loves.
Cream pies are just so good! I love that this is a pretty easy coconut pie recipe to make. It requires a little cooking over the stove, but overall it’s simple to make.
There’s coconut throughout the pie and it’s topped with homemade whipped cream and toasted coconut shreds. We paired it with our shortbread cookie crust which literally makes it the best coconut pie ever!!
Also, try our banana pudding pie too!
Ingredients
This pie filling has only 7 ingredients and the shortbread cookie crust has only 5 ingredients.
Sugar – A key ingredient in this recipe because it helps to sweeten the coconut cream filling and also gives the pie its signature sweetness.
Cornstarch – Another key ingredient because it helps to thicken the coconut cream filling, making it nice and creamy
Half-and-Half – You can also use heavy cream or heavy whipping cream too. This cream will help to make the coconut cream filling rich and creamy.
egg yolks help to thicken the filling and also add a bit of richness.
Vanilla Extract – adds flavor to the pie.
Unsalted Butter – gives the pie a nice, buttery flavor.
Coconut Flakes – This is a type of shredded coconut and what gives the pie its yummy coconut flavor. Make sure to use sweet coconut flakes.
How to Make
- Combine 1/2 cup sugar and cornstarch in a large saucepan.
- Whisk together half-and-half and egg yolks. Gradually add the egg yolks to the sugar mixture, whisking constantly.
- Over medium heat, bring the mixture to a boil for 5 minutes while whisking constantly. You don’t want to stop whisking as the mixture can burn very easily. Don’t walk away from the mixture at this point. This is an important step as it will determine if the pie will set or not.
- Remove from heat.
- Stir in butter, coconut shreds, and vanilla to the hot milk mixture.
- Place plastic wrap directly over the filling (so it’s touching the mixture) and let the custard sit for about 30 minutes. The plastic will prevent the top layer from hardening.
- Pour the mixture into the prepared and baked shortbread cookie pie crust and cover.
- Keep it in the refrigerator for 2 hours (or more!) before serving so it can be set.
- Top with homemade whipped cream and toasted coconut!
How to Store
Refrigerate – This pie can be stored in the fridge for up to 5 days.
Freeze – This pie can also be frozen for up to 2 months.
Wrap the whole pie tightly in plastic wrap, then wrap in aluminum foil. Label and date the pie, then place it in the freezer. When you’re ready to enjoy, thaw the pie overnight in the fridge, then let it come to room temperature on the counter for about an hour before serving. old fashioned coconut pie recipe
Frequently Asked Questions
Coconut cream pie does need to be refrigerated. It can be served to be served cold or brought to a cool room temperature but needs to be sealed tightly and stored in the refrigerator.
Cornstarch is the main thinking ingredient in coconut cream pie. Not only does it thicken the pie it also adds a creamy texture.
It can be stored in the freezer for a few months. Make sure it is properly sealed and let it thaw in the refrigerator.
Coconut cream pie is made with a custard filling that contains egg yolks, while coconut custard pie does not contain any eggs. Coconut cream pie is also typically made with a higher ratio of milk to coconut than a coconut custard pie.
There are a few reasons why your coconut pie might get watery. One reason could be that you didn’t cook the filling long enough. The filling needs to reach a boiling point so that the cornstarch can do its job and thicken the filling.
Another reason could be that you added too much liquid to the filling. Be sure to measure the ingredients carefully so that you don’t accidentally add too much milk or cream. old fashioned coconut pie recipe
Finally, make sure that you allow the pie to cool completely before serving. If you slice into it while it’s still warm, the filling can become watery.
More Favorite Pie Recipes
If you like pie as much as we do, then check out these delicious pie recipes:
Coconut Macadamia Key Lime Pie
If you make this best coconut cream pie recipe let us know by leaving a comment and review below! We love seeing what you all create from Sugar and Charm!
You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts and parties!
My new Entertaining book is here! Order Now!
Coconut Cream Pie
Ingredients
Old-Fashioned Coconut Pie Filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 4 large egg yolks
- 3 tbsp unsalted butter , salted would work fine too
- 1 cup sweetened coconut flakes , or shreds
- 1 1/2 tsp vanilla extract, add a dash coconut extract too if you have it
Instructions
- Combine 1/2 cup sugar and cornstarch in a large saucepan.
- Whisk together half-and-half and egg yolks. Gradually add to the sugar mixture, whisking constantly.
- Boil the mixture 4-5 minutes while whisking constantly. Don't stop whisking as the mixture can burn very easily. Don't walk away from the mixture at this point.
- Remove from heat.
- Stir in butter, coconut shreds, and vanilla.
- Place plastic wrap directly over the filling (so it’s touching the mixturand let the custard sit for about 30 minutes. The plastic will prevent the top layer from hardening.
- Pour the mixture into the prepared and baked shortbread cookie pie crust and cover.
- Keep it in the refrigerator for an hour (or more!) before serving so it can set.
- Top with homemade whipped cream and toasted coconut!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
