A timeless dessert that never goes out of style, the old-fashioned coconut cream pie is a classic favorite that combines a rich creamy custard filling, sweetened shredded coconut, and a buttery flaky crust. Topped with whipped cream and a sprinkle of toasted coconut, this pie is a comforting dessert that brings back nostalgic flavors of home. Perfect for family gatherings, holidays, or simply when you want to treat yourself, this recipe is easy to follow and delivers a luscious pie every single time.
Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup sweetened shredded coconut (plus extra for topping)
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly add the milk while whisking to prevent lumps. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
- Temper the egg yolks by slowly adding about 1/2 cup of the hot mixture into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan. Continue cooking for 2–3 minutes until the custard is thick and smooth. Remove from heat and stir in butter, vanilla extract, and shredded coconut.
- Pour the filling into the pre-baked pie crust, smoothing the top with a spatula. Cover with plastic wrap directly on the surface to prevent a skin from forming, and chill for at least 4 hours or until firm. Whip the heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie and garnish with toasted coconut before serving.
Servings
8 slices
Nutritional Info (per serving, approx.)
- Calories: 390
- Fat: 22g
- Carbohydrates: 42g
- Protein: 5g
- Sugar: 28g
- Fiber: 2g
Notes
For best flavor, toast the coconut for garnish by spreading it on a baking sheet and baking at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden brown. Always allow the pie enough time to chill properly, as this helps the custard set for perfect slices.
Tips
Use full-fat milk for a creamier texture. If you want a deeper coconut flavor, substitute part of the milk with coconut milk. Ensure the custard is whisked constantly to prevent lumps or burning. For an extra decadent touch, add a layer of whipped cream mixed with cream cheese for added stability.
Health Benefits
Coconut is a good source of healthy fats and dietary fiber, which may support digestion and boost energy levels. Eggs provide protein and essential vitamins like B12 and choline. When consumed in moderation, this pie can be part of a balanced diet and enjoyed as an occasional treat that satisfies sweet cravings while delivering some nutritional benefits.
Q & A
Q: Can I make this pie ahead of time?
A: Yes, this pie can be made a day in advance and stored in the refrigerator until ready to serve.
Q: Can I use coconut milk instead of whole milk?
A: Yes, you can substitute part or all of the whole milk with coconut milk for a stronger coconut flavor.
Q: How do I keep the whipped cream stable for longer?
A: Add a spoonful of cornstarch or cream cheese while whipping the cream to help it hold its shape.
Q: Can I freeze coconut cream pie?
A: Freezing is not recommended, as the custard filling can separate and lose its creamy texture once thawed.
Q: What can I use instead of cornstarch?
A: You can substitute cornstarch with an equal amount of all-purpose flour, though the filling may be slightly less smooth.