Old Fashioned Coconut Cream Pie has a classic coconut custard filling and is topped with fluffy whipped topping, The perfect sweet treat for any celebration!
This coconut cream pie will remind you of that lovely summer, beach-laying weather. It’s a little slice of heaven that your taste buds will be thanking you for.
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Why this Old Fashioned Coconut Cream Pie Recipe is a Keeper
This great recipe for coconut cream pie is a classic favorite in my family. I never end up having any leftovers!
- 20 Minute Prep: This coconut pie has a quick 20-minute prep time before baking and chilling.
- Easy Ingredients: You’ll need a few easy to find ingredients.
- Family Friendly: The kids will love coconut cream pie.
- Adaptable: You can make this recipe low sugar.
If you’re looking for more coconut inspired recipes, try these Coconut Mojito, Coconut Almond Macaroons and Best Coconut Poke Cake
Why Is My Old-Fashioned Coconut Cream Pie Weeping?
Pie could start weeping for a couple reasons. If either the filling or meringue is overcooked, water beads will start to make it weep. Another reason could be that your eggs were overbeaten or were from old eggs.
Ingredient Notes for Recipe for Coconut Cream Pie
You will need a few simple ingredients that are all easy to find at your local grocery store.
- Coconut: To make this pie, you can use pre-shredded coconut or shred your own.
- Coconut Milk: Use coconut milk to help give an extra boost of coconut flavor.
- Pie Crust: Buy pie dough at the store or you can make your own homemade pie crust.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Coconut Cream Pie
- Different Crust: Try using a different flavored pie crust like a chocolate or graham cracker crust!
- Individual Mini Pies: To make individual homemade coconut pies, use a muffin tin and make coconut whipped cream on top!
- Half and Half: Use half and half as a substitute for whole milk. Use 1 cup of half and half and 1/2 cup of water for this recipe.
Special Equipment Needed for Coconut Pie
- 9″ Pie Plate: To make a coconut pie, you’ll need a 9 inch pie plate.
Pro Tip
For toasted coconut on top of the pie, spread 1 cup of sweetened coconut flakes on a parchment lined rimmed baking sheet. Bake at 325°F, stirring every 4 to 5 minutes until golden brown.
How to Make the Best Coconut Cream Pie Recipe
This old-fashioned coconut cream pie recipe takes a little bit of effort, but the result is well worth it. This favorite pie comes together in 6 easy steps.
These are the basic steps for making Old Fashioned Coconut Cream Pie. Refer to the full, printable recipe card below for detailed instructions.
1. Prep
In a medium saucepan, add the butter, whole milk and unsweetened coconut milk. Place over medium heat on the stove and let the butter melt into the milk.
In another bowl add the sugar, cornstarch, and eggs. Use a mixer to mix until it becomes slightly paler.
2. Make Coconut Cream Pie Filling
Once the milk mixture is melted together, slowly add into the egg mixture. Temper the milk into the eggs, whisking while you pour into the bowl.
Whisk until completely combined and then pour the cream filling back into the saucepan. Place over medium heat and stir constantly until a thick coconut pudding is formed.
3. Chill Coconut Cream Pie with Meringue
Pour into a heat safe bowl and add the salt and vanilla extract. Whisk together until combined. Cover with plastic wrap, touching the top of the custard, so a film isn’t formed.
Place in the fridge for 2 hours.
4. Bake Your Pie Crust
10 minutes before the custard is done chilling, preheat the oven to 425 degrees Fahrenheit.
Place the pie crust slab in the pie pan and form into the edges and bottom of the pie. Bake for 10-12 minutes until golden brown, then remove from heat and let cool.
5. Assemble Pie
Remove the custard filling from the fridge and fold in the sweetened shredded coconut. Carefully pour into the cooled pie crust.
In another bowl add the heavy cream, powdered sugar and vanilla extract. Whip together with a hand mixer until stiff peaks have formed.
6. Toppings
Pour the whipping cream topping onto the custard layer and spread evenly. Add toasted coconut for garnish and chill in the refrigerator for another 2 hours.
Recipe FAQs
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: Increase the ingredients proportionately and split it into two baking dishes before baking.
- Coconut Cream: Coconut cream has a thicker, creamier consistency than coconut milk. Mix coconut cream with water to make coconut milk.
- Check Your Custard: Make sure your creamy coconut custard isn’t too watery before adding it to the baked pie shell. The coconut filling should have the consistency of pudding.
- Let Layers Cool: Make sure your layers are completely cooled before assembling the baked pie.
- Coconut Flavor: To make a delicious coconut whipped cream, use a little coconut extract.
- Filling: Instead of coconut filling, try a chocolate cream pie or banana cream pie
What to Serve with Coconut Cream Pie
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Old Fashioned Coconut Cream Pie
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Ingredients
- 7 ounces Pie crust, 1 package refrigerated
Filling
- 3 tablespoons Unsalted butter
- 14 ounces Coconut milk
- 1 ½ cups Whole milk
- 1 cup White granulated sugar
- 6 tablespoons Cornstarch
- 3 Eggs
- 2 teaspoons Vanilla extract
- ¼ teaspoon Salt
- 1 cup Sweetened shredded coconut
Topping
- 1 cup Heavy cream
- ¼ cup Powdered sugar
- 1 teaspoon Vanilla extract
- ½ cup Sweetened shredded coconut, toasted
Instructions
- In a saucepan, add the butter, whole milk and coconut milk. Place over medium heat on the stove and let the butter melt into the milks.
- In a separate bowl add in the sugar, cornstarch and eggs. Use a hand mixer to blend together for about 5 minutes until it becomes slightly paler.
- Once the milk mixture is melted together, slowly add into the egg mixture.
- Temper the milk into the eggs, whisking while you pour into the bowl.
- Whisk until completely combined and then pour this back into the saucepan.
- Place over medium heat and stir constantly until a thick pudding is formed. This will take about 6-7 minutes.
- Pour into a heat safe bowl and add the salt and vanilla extract. Whisk together until combined. Cover with plastic wrap, touching the top of the custard, so a film isn't formed.
- Place in the fridge for 2 hours.
- About 10 minutes before the custard is done chilling, preheat the oven to 425 degrees Fahrenheit.
- Place the pie crust slab in the pie pan and form into the bottom and edges of the dish.
- Bake for 10-12 minutes until golden brown, then remove and let cool.
- Remove the custard filling from the fridge and fold in the sweetened shredded coconut.
- In another bowl add the heavy cream, powdered sugar and vanilla extract. Whip together with a hand mixer until stiff peaks have formed.
- Pour the whipped cream topping onto the custard layer and spread evenly.
- Top with extra toasted shredded coconut for garnish and chill in the refrigerator for another 2 hours.
- Cut, serve and enjoy!
Christina’s Notes
- This Recipe Can be Doubled: Increase the ingredients proportionately and split it into two baking dishes before baking.
- Coconut Cream: Coconut cream has a thicker, creamier consistency than coconut milk. Mix coconut cream with water to make coconut milk.
- Check Your Custard: Make sure your creamy coconut custard isn’t too watery before adding it to the baked pie shell. The coconut filling should have the consistency of pudding.
- Let Layers Cool: Make sure your layers are completely cooled before assembling the baked pie.
- Coconut Flavor: To make a delicious coconut whipped cream, use a little coconut extract.
- Filling: Instead of coconut filling, try a chocolate cream pie or banana cream pie
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.