Old Fashioned Coconut Cream Pie

A classic Southern dessert that layers silky vanilla custard, rich toasted coconut, and a buttery baked crust—this timeless pie is pure nostalgia in every bite. Topped with clouds of whipped topping and a sprinkle of golden coconut, it’s the kind of dessert your grandma made: simple, elegant, and deeply comforting.

Why You’ll Love This Recipe

This isn’t just pie—it’s childhood summers on a plate. With a crisp, flaky crust, creamy custard filling infused with real coconut, and a light, airy finish, every forkful tastes like sunshine and slow afternoons. The secret? Toasting the coconut first for deep flavor and crunch. No boxed pudding mix here—just homemade richness you can feel good about serving.

Perfect for:

• Holiday dinners (Thanksgiving, Easter, Christmas)
• Potlucks and church suppers
• Make-ahead desserts
• Coconut lovers who crave texture and depth

Ingredients

For the Crust

• 1 9-inch refrigerated pie crust (or homemade)
• Nonstick cooking spray or butter, for greasing

For the Toasted Coconut

• 1 cup sweetened coconut flakes

For the Custard Filling

• ½ cup (60g) all-purpose flour
• ⅔ cup (130g) granulated sugar
• 1½ cups (360ml) whole milk
• 1½ cups (360ml) heavy whipping cream
• Pinch of salt
• 2 large eggs, beaten
• 1 tsp pure vanilla extract

For the Finish

• 1–2 cups whipped topping, thawed (like Cool Whip)
• Reserved toasted coconut, for garnish

Step-by-Step Instructions

1. Preheat & Bake the Crust

• Preheat oven to 350°F (175°C).
• Place pie crust into a 9-inch pie dish. Flute edges if desired.
• Prick bottom lightly with a fork.
• Bake 10–12 minutes, until edges are golden and set.
• Let cool completely on a wire rack.

2. Toast the Coconut

• Spread coconut flakes in an even layer on a baking sheet.
• Bake at 350°F for 4–6 minutes, stirring once, until golden brown—watch closely! It burns fast.
• Remove and let cool completely before using.

✅ Cooling tip: Spread on a plate to stop carryover cooking.

3. Make the Custard Base

In a medium saucepan:

• Whisk together flour, sugar, milk, heavy cream, and salt.
• Cook over medium heat, stirring constantly with a silicone spatula, until mixture thickens and begins to bubble (~8–10 mins).

4. Temper the Eggs

• Slowly ladle about ½ cup of the hot mixture into the beaten eggs, whisking constantly—this prevents scrambling.
• Pour the tempered egg mixture back into the saucepan.

5. Thicken the Custard

• Return saucepan to medium-low heat.
• Cook 2–3 minutes more, stirring constantly, until thick enough to coat the back of a spoon.
• Remove from heat.

6. Finish the Filling

• Stir in vanilla extract and ¾ cup of the cooled toasted coconut.
• Mix well until smooth and fragrant.

7. Fill & Chill

• Pour filling into the cooled pie crust.
• Smooth the top with an offset spatula.
• Cover surface directly with plastic wrap (to prevent skin).
• Refrigerate at least 3–4 hours, preferably overnight, until fully chilled and set.

8. Top & Serve

Just before serving:

• Spread whipped topping evenly over the pie.
• Sprinkle with remaining toasted coconut.

Slice with a sharp knife dipped in hot water for clean cuts.

Serve chilled!

You Must Know

• Toast the coconut —raw coconut lacks depth; toasting brings out nutty richness.
• Don’t skip cooling the crust —hot crust softens the filling.
• Stir constantly during cooking —custard scorches easily.
• Cover the filling —plastic wrap touching the surface stops a rubbery film.
• Chill thoroughly —under-set pie = messy slices.

Storage Tips

• Store covered in the fridge for up to 4 days.
• Not recommended for freezing —texture changes upon thawing.
• Add whipped topping and coconut just before serving for best appearance.

Ingredient Substitutions

Serving Suggestions

• Serve with coffee, iced tea, or lemonade.
• Pair with fresh berries or pineapple chunks.
• Great for holiday tables, baby showers, or summer picnics.
• Double the batch and gift one to a neighbor.

Cultural Context

Rooted in American Southern kitchens, coconut cream pie emerged in the mid-20th century as canned milk and tropical flavors became widely available. Found at church bazaars, family reunions, and diner menus alike, it’s a symbol of hospitality and simple indulgence—a dessert that says, “Sit a spell. I’ve been waiting for you.”

Pro Tips

• Double the recipe? Yes—perfect for crowds.
• Want more coconut? Fold extra into the whipped topping.
• Make ahead: Assemble 1–2 days in advance. Keep uncovered until final garnish.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use instant pudding instead?
A: Yes—but this homemade version tastes richer and fresher. Use 1 box vanilla pudding + milk if shortcutting.

Q: Why did my custard turn out lumpy?
A: Likely due to adding eggs too fast or under-stirring. Always temper eggs slowly.

Q: Is this gluten-free?
A: Only if using GF flour or cornstarch substitute.

Q: Can I make it without heavy cream?
A: Yes—use all whole milk, but the filling will be less rich.

Q: Can I freeze it?
A: Not recommended—the custard may separate. Best enjoyed fresh or refrigerated.

Allergy Information

Contains: dairy (milk, cream), eggs, wheat (in crust and flour).
Gluten-free option: Use certified GF flour and crust.
Nut-free: This recipe is naturally nut-free (despite “nut” in coconut—botanically a fruit).
Always check labels—especially on pre-made crusts and toppings.

Nutrition Facts (Per Slice – Approximate)

Based on 8 servings

• Calories: 420
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 22g
• Protein: 5g
• Sodium: 220mg

This pie doesn’t shout. It sits quietly in the fridge, cool and layered, saying everything a great dessert should: “Cut me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with coconut, comfort, and someone who says, “Let’s make it together.”