Coconut cream pie is one of those classic American desserts that graces the tables of family reunions, church potlucks, and summer BBQs.
You’ll love this old-fashioned recipe because it’s simple to make and delicious! Plus, it’s always a crowd-pleaser.
Is there anything more classic than a coconut cream pie? This Old Fashioned Coconut Cream Pie recipe is just like the ones your grandma used to make, but with a little twist.
So delicious and nostalgic!
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Why do I love Old Fashioned Coconut Cream Pie?
Well, for starters, it’s made with one of my all-time favorite ingredients: coconut! I love the taste and texture of coconut, and it pairs so well with the creamy custard filling in this pie. Plus, the toasted coconut flakes on top add a lovely crunch.
But what really sets this pie apart is the filling. Most coconut cream pies are made with whipped cream, but this pie features a rich custard filling that is absolutely delicious. It’s smooth, creamy, and not too sweet- perfect for those who prefer a less sugary dessert.
What’s The Difference Between Coconut Cream Pie And Coconut Custard Pie?
A custard pie is baked, and the creamy custard will thicken and set up as it bakes. However, a cream pie is cooked in a saucepan and then refrigerated to set up. Both are creamy and flavorful, just made by using different methods.
Old Fashioned Coconut Cream Pie Tips
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- Use fresh corn kernels for the best flavor. If you can’t find fresh corn, you can use frozen kernels, but thaw them before using them.
- For a more traditional corn nugget, use yellow cornmeal. However, feel free to experiment with different types of cornmeal for different colors and flavors.
- Be sure to properly cook the corn nuggets before serving. They should be golden brown and cooked through before being served.
- Serve the corn nuggets with your favorite dipping sauce. I love honey mustard or ranch dressing, but feel free to try other sauces as well.
Old Fashioned Coconut Cream Pie Variations
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- For a chocolate lovers version, try adding some cocoa powder to the custard filling.
- To make a tropical pie, add some finely chopped pineapple or mango to the filling.
- For a festive touch, top the pie with whipped cream and sprinkle with toasted coconut flakes.
- Or, get really creative and come up with your own variation! The possibilities are endless.
Ingredients:
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- Refrigerated pie crust
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- Sweetened coconut flakes
- All-purpose flour
- Granulated sugar
- Large eggs beaten
- Whole milk
- Heavy whipping cream
- Vanilla extract
- Pinch of salt
- Whipped topping defrosted
How to make Old Fashioned Coconut Cream Pie:
Step 1. Preheat the oven to 350 degrees and add the pie crust to a well-greased pie pan. Bake the crust for 10-12 minutes until the edges are lightly browned. Let the crust cool.
Step 2. Place the coconut flakes on a baking sheet and cook until toasted. Remove and let cool.
Step 3. Add the flour, sugar, whole milk, heavy whipping cream, and salt to a saucepan over medium heat on the stove. Cook until the mixture thickens well.
Step 4. Remove the mixture from the heat, and add a bit of it to the eggs, whisking continuously.
Step 5. Add the tempered eggs to the filling mixture and whisk to combine.
Step 6. Stir ¾ of the toasted coconut and the vanilla, and stir to combine.
Step 7. Pour the filling mixture into the prebaked pie crust and allow to cool.
Step 8. Place the pie into the fridge to set for 3-4 hours.
Step 9. Add the whipped topping to the chilled pie, and sprinkle the remaining toasted coconut on top before serving.
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Old Fashioned Coconut Cream Pie
Ingredients
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1 9 refrigerated pie crust
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1 C. Sweetened coconut flakes
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½ C. All-purpose flour
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⅔ C. Granulated sugar
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2 Eggs , large, beaten
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1 ½ C. Whole milk
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1 ½ C. Heavy whipping cream
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1 tsp. Vanilla extract
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Pinch of salt
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1-2 C. Whipped topping defrosted
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Instructions
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Preheat the oven to 350 degrees and add the pie crust to a well-greased pie pan. Bake the crust for 10-12 minutes until the edges are lightly browned. Let the crust cool.
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Place the coconut flakes on a baking sheet and cook until toasted. Remove and let cool.
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Add the flour, sugar, whole milk, heavy whipping cream, and salt to a saucepan over medium heat on the stove. Cook until the mixture thickens well.
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Remove the mixture from the heat, and add a bit of it to the eggs, whisking continuously.
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Add the tempered eggs to the filling mixture and whisk to combine.
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Stir ¾ of the toasted coconut and the vanilla, and stir to combine.
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Pour the filling mixture into the prebaked pie crust and allow to cool.
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Place the pie into the fridge to set for 3-4 hours.
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Add the whipped topping to the chilled pie, and sprinkle the remaining toasted coconut on top before serving.
Nutrition
Does Coconut Cream Pie Need To Be Refrigerated?
Yes, this coconut cream pie recipe will need to be chilled in the fridge, or it will go bad quickly. It should never sit out longer than 1-2 hours without being on ice.
How Do You Thicken Coconut Cream Pie Filling?
The cream pie filling will thicken as it sets up, which takes about 3–4 hours in the refrigerator. If you leave it at room temperature or eat it too quickly, it won’t have time to set up all the way and won’t be thick and creamy.
When To Serve Old-fashioned Coconut Pie
Serve it after it has chilled for 3–4 hours. It’s an excellent dessert for family gatherings, holidays, baby showers, and bridal showers. Really, there is no wrong time to serve a slice of this pie.
Why Does My Coconut Pie Get Watery?
Condensation can cause the pie to become watery. After you have cooked the pie filling, allow it a few minutes to cool off before refrigerating. This will help prevent condensation from building up and making it watery.
How To Store Coconut Cream Pie
Refrigerate for 3-4 days, covered. It should be loosely covered so the crust doesn’t become mushy. Keep it away from foods that have strong odors, like onions, so it doesn’t take on any strange flavors.
Can You Freeze Coconut Cream?
While you technically can freeze a coconut cream pie, it’s not really ideal or recommended. The texture will be off, and it will become watery. Plus, the crust tends to get mushy once frozen. So if you do want to freeze it, it’s better if you don’t add the filling to the crust before freezing and assemble it right before serving instead.