Best Old-Fashioned Homemade Coconut Cream Pie Recipe

Discover the best old-fashioned homemade coconut cream pie recipe. Enjoy a creamy, classic dessert that’s easy to make and perfect for any occasion.

This easy-to-make old-fashioned dessert is a creamy coconut custard filled to the brim with toasted coconut topped with a sweet whipped topping served up in your favorite pie crust. Smooth, silky and light, this coconut cream pie is perfect for picnics, barbecues, family get-togethers, or whenever you want a delicious dessert.

Best Old-Fashioned Homemade Coconut Cream Pie Recipe

This is an easy recipe to make and the best coconut cream pie you will ever eat! The creamy coconut filling tops a flaky pie crust. Added toasted coconut, a delicious whipped cream topping, and viola! a classic coconut cream pie just like Grandma used to make. Sometimes, classic recipes are classics for a reason, and that certainly is true for coconut cream pie. Yum!

Coconut lovers, follow this step-by-step baking guide for a creamy, rich, and delicious dessert your family will love.

How to Make Coconut Cream Pie:

1. Bake your pie crust.
2. Toast your coconut in the oven.
3. Make the pudding on the stove.
4. Pour pudding into the prebaked pie crust. Chill.
5. Make the whipped cream topping and top the chilled pie with the whipped cream mixture.

Tips and variations for making this Best Old-Fashioned Homemade Coconut Cream Pie Recipe:

● Toasting coconut is easy, but you must watch it so it does not burn.
● If you prefer, you can use untoasted shredded coconut. The taste will change, however.
● The crust needs to be baked prior to making this recipe. Bake the pie crust according to the directions on the recipe or box. I like to poke the crust with a fork to prevent air bubbles. Pie weights would also work for this.
● I used a shortening pie crust (this homemade pie crust recipe) for this recipe, but a butter crust or a graham cracker crust would work just as well.
● A 14 ounce can = 1¾ cups = 414ml unsweetened coconut milk
● 12 ounces = 1½ = 355ml of half and half.
● You pour a little bit of the hot milk mixture into the egg mixture to temper the eggs, not cook them.
● How to make vanilla extract
● If you want a very coconut flavor, substitute more coconut extract for the vanilla extract.
● Store, covered in an airtight container, in the fridge for up to 3 days.

Try these delicious summer pie recipes:

● Blueberry Pie Recipe
● Easy Homemade Old Fashioned Lemon Meringue Pie Recipe
● Easy Plum Pie Recipe
● Homemade Fresh Apple Pie Recipe
● Light and Fluffy Lemon Chiffon Pie Recipe
● Raspberry Pie Recipe

Best Old-Fashioned Homemade Coconut Cream Pie Recipe Ingredient List:

For the pie:

● 9-inch Pre-baked Pie Crust, cooled
● 1 cup shredded, Sweetened Coconut, toasted
● 1¾ cups Unsweetened Coconut Milk
● 1½ cups Half and Half Cream, divided
● ½ cup White Granulated Sugar
● ¼ teaspoon Salt
● 1/3 cup Cornstarch
● 4 large Egg Yolks
● 3 ounces of Cream Cheese
● 1 teaspoon Vanilla Extract
● ½ teaspoon Coconut Extract

For the topping:

● 1 cup Heavy Whipping Cream
● ½ teaspoon Vanilla Extract
● 3 tablespoons White Granulated Sugar

Coconut Cream Pie Mise en Place:

● 9-inch Pie Plate
● Medium Saucepan
● 2 Small Mixing Bowls
● Plastic Wrap
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Wire Baking Rack (Cooking Rack, Baking Rack)

Coconut Cream Pie Recipe Directions:

1. Bake your pie crust and allow it to cool completely.
2. Toast the coconut. Line a baking sheet with parchment paper and evenly spread the coconut over it. Preheat the oven to 350 degrees and bake for 3 minutes. Stir the coconut so that it toasts evenly and continue baking in 3 minute intervals, stirring between until it is a nice golden brown. It should not take more than 9 minutes. Watch closely because the coconut burns very easily.

3. In a medium saucepan, whisk together the coconut milk, 1 cup of the half and half, the granulated sugar, and the salt. Cook over medium heat until hot but not boiling, stirring occasionally. About 3 minutes
4. In a small mixing bowl, whisk together the remaining half-and-half cream and the cornstarch until well mixed. Set aside for a minute.

5. In another small bowl, beat the egg yolks until combined. Slowly pour ½-¾ cup of the hot milk mixture into the egg bowl, whisking while you add. You are tempering the eggs so they do not cook.

6. Pour the egg mixture and the cornstarch mixture into the saucepan on the stove and continue cooking over medium heat, whisking constantly, for 2-3 minutes. It will start to thicken.

7. Remove the pudding from heat and add the cream cheese, vanilla extract, and coconut extract. Stir until well blended.

8. Add 2/3 cup of toasted coconut and stir into the coconut pudding mixture. Reserve the remaining toasted coconut to top the pie.

9. Pour the coconut cream pie filling into the baked pie crust and cover the top of the pie with plastic wrap. Chill in the fridge for 2-3 hours.

10. In the bowl to your stand mixer, beat once cup of heavy whipping cream and ½ teaspoon vanilla extract until soft peaks form.
11. Slowly add the three tablespoons of granulated sugar and continue beating until you get stiff peaks.

12. Remove the chilled pie from the fridge and top with the whipped cream. Sprinkle the top of the whipped cream with the remaining toasted coconut.

13. Serve immediately.

14. Store the coconut cream pie in an airtight container in the refrigerator for up to three (3) days.

Yield: 1

Best Old-Fashioned Homemade Coconut Cream Pie Recipe

Print

Best Old-Fashioned Homemade Coconut Cream Pie Recipe. Discover the best old-fashioned homemade coconut cream pie recipe. Enjoy a creamy, classic dessert that's easy to make and perfect for any occasion.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 3 hours

Total Time 3 hours 40 minutes

Ingredients

For the pie filling:

• 9-inch Pre-baked Pie Crust, cooled
• 1 cup shredded, Sweetened Coconut, toasted
• 1¾ cups Unsweetened Coconut Milk
• 1½ cups Half and Half Cream, divided
• ½ cup White Granulated Sugar
• ¼ teaspoon Salt
• 1/3 cup Cornstarch
• 4 large Egg Yolks
• 3 ounces of Cream Cheese
• 1 teaspoon Vanilla Extract
• ½ teaspoon Coconut Extract

For the topping:

• 1 cup Heavy Whipping Cream
• ½ teaspoon Vanilla Extract
• 3 tablespoons White Granulated Sugar

Instructions

1. Bake your pie crust and allow it to cool completely.
2. Toast the coconut. Line a baking sheet with parchment paper and evenly spread the coconut over it. Preheat the oven to 350 degrees and bake for 3 minutes. Stir the coconut so that it toasts evenly and continue baking in 3 minute intervals, stirring between until it is a nice golden brown. It should not take more than 9 minutes. Watch closely because the coconut burns very easily.
3. In a medium saucepan, whisk together the coconut milk, 1 cup of the half-and-half, the granulated sugar, and the salt. Cook over medium heat until hot but not boiling, stirring occasionally. About 3 minutes
4. In a small mixing bowl, whisk together the remaining half-and-half cream and the cornstarch until well mixed. Set aside for a minute.
5. In another small bowl, beat the egg yolks until combined. Slowly pour ½-¾ cup of the hot milk mixture into the egg bowl, whisking while you add. You are tempering the eggs so they do not cook.
6. Pour the egg mixture and the cornstarch mixture into the saucepan on the stove and continue cooking over medium heat, whisking constantly, for 2-3 minutes. It will start to thicken.
7. Remove the pudding from heat and add the cream cheese, vanilla extract, and coconut extract. Stir until well blended.
8. Add 2/3 cup of toasted coconut and stir into the coconut pudding mixture. Reserve the remaining toasted coconut to top the pie.
9. Pour the coconut cream pie filling into the baked pie crust and cover the top of the pie with plastic wrap. Chill in the fridge for 2-3 hours.
10. In the bowl to your stand mixer, beat once cup of heavy whipping cream and ½ teaspoon vanilla extract until soft peaks form.
11. Slowly add the three tablespoons of granulated sugar and continue beating until you get stiff peaks.
12. Remove the chilled pie from the fridge and top with the whipped cream. Sprinkle the top of the whipped cream with the remaining toasted coconut.
13. Serve immediately.
14. Store the coconut cream pie in an airtight container in the refrigerator for up to three (3) days.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 482Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 176mgSodium: 295mgCarbohydrates: 42gFiber: 2gSugar: 25gProtein: 8g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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