There’s something timeless and comforting about an Old-Fashioned Coconut Cream Pie. It’s the kind of dessert that instantly brings to mind vintage diners, handwritten recipe cards, and family gatherings where dessert was never optional. Creamy, rich, and gently sweet, this classic pie celebrates the natural flavor of coconut wrapped in a silky custard filling and nestled inside a flaky pie crust.

Unlike modern shortcuts, this traditional coconut cream pie is made the old-fashioned way—slowly cooked on the stovetop, thickened with egg yolks and cornstarch, and finished with butter and vanilla for a luxurious texture. Topped with fluffy whipped cream and toasted coconut, it’s elegant without being fussy and nostalgic without feeling dated.

Why You’ll Love This Old-Fashioned Coconut Cream Pie

• Classic comfort dessert – A true vintage-style recipe with rich flavor.
• Ultra-creamy filling – Silky custard with real milk, cream, and egg yolks.
• Deep coconut flavor – Toasted coconut adds warmth and texture.
• Make-ahead friendly – Perfect for entertaining and holidays.
• Vegetarian dessert – Simple ingredients with big flavor.

Recipe Overview

• Total Time: 4 hours 35 minutes
• Yield: 8 servings
• Diet: Vegetarian
• Course: Dessert

Ingredients

• 1 ½ cups sweetened shredded coconut
• 1 ½ cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 pre-baked 9-inch pie crust
• Whipped cream for topping (optional)

Step-by-Step Instructions

1. Toast the Coconut

Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast for 5–7 minutes, stirring occasionally, until lightly golden and fragrant. Keep a close eye on it, as coconut can brown quickly. Remove from the oven and let cool.

Toasting the coconut enhances its natural sweetness and adds a subtle nutty depth that makes the filling more flavorful.

2. Prepare the Coconut Custard Base

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk until completely smooth, ensuring there are no lumps of cornstarch.

Place the saucepan over medium heat, stirring constantly. As the mixture heats, it will begin to thicken and bubble after about 5–7 minutes. Continuous stirring is key to achieving a smooth, lump-free custard.

3. Temper the Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Slowly add a small ladle of the hot milk mixture to the egg yolks, whisking constantly. This process, called tempering, gently warms the eggs and prevents scrambling.

Pour the tempered egg mixture back into the saucepan, whisking continuously.

4. Finish the Filling

Continue cooking the mixture for 2–3 more minutes, stirring constantly, until the custard is thick, glossy, and coats the back of a spoon.

Remove from heat and stir in the butter, vanilla extract, and most of the toasted coconut, reserving a small amount for garnish. The butter adds richness, while the vanilla rounds out the coconut flavor beautifully.

5. Assemble the Pie

Pour the hot coconut cream filling into the pre-baked pie crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Refrigerate for at least 4 hours, or until fully set.

6. Garnish and Serve

Once chilled and set, remove the plastic wrap. Top the pie with whipped cream and sprinkle with the reserved toasted coconut. Slice and serve chilled.

Tips for the Best Coconut Cream Pie

• Stir constantly while cooking to avoid lumps or scorching.
• Use full-fat dairy for the creamiest texture.
• Press plastic wrap directly on the custard while chilling to prevent a skin.
• Toast the coconut just until golden—over-toasting can cause bitterness.

Flavor Variations

• Chocolate Coconut Cream Pie: Add ¼ cup cocoa powder to the filling before cooking for a chocolate twist.
• Almond Coconut Pie: Substitute almond extract for vanilla for a delicate nutty flavor.
• Extra Coconut Flavor: Replace ½ cup of milk with canned coconut milk.

Storage & Make-Ahead Instructions

• Refrigerator: Store covered in the fridge for up to 4 days.
• Make Ahead: The pie can be made a day in advance; add whipped cream just before serving for best texture.

Serving Suggestions

• Serve with hot coffee or tea to balance the creamy richness.
• Add toasted almonds or white chocolate curls for a decorative finish.
• Pair with fresh pineapple or berries for a tropical contrast.

Final Thoughts

This Old-Fashioned Coconut Cream Pie is proof that classic desserts never go out of style. With its creamy coconut custard, flaky crust, and cloud-like whipped topping, it delivers comfort, nostalgia, and elegance in every bite. Whether you’re honoring tradition or introducing this timeless recipe to a new generation, this pie is guaranteed to become a cherished favorite.