Classic Homemade Coconut Cream Pie: A Creamy Dreamy Dessert Delight

Old-Fashioned Coconut Cream Pie

This coconut cream pie is made with a homemade coconut custard filling that’s set in a pie shell and covered with whipped topping and toasted coconut.

Why You’ll Love This Coconut Cream Pie

• Rich coconut custard: A velvety base crafted from scratch.
• Toasted coconut topping: Crunchy flakes add texture and flavor.
• Flaky pie crust: Buttery, crisp, and the perfect vessel.
• Make-ahead dessert: Chill any time before serving for hassle-free entertaining.

Ingredients for Coconut Cream Pie

• 1 (9-inch) unbaked pie crust
• 3 cups whole milk
• 1 cup sweetened flaked coconut, plus extra for garnish
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Step-by-Step Instructions for Coconut Cream Pie

1. Preheat your oven to 375°F (190°C). Blind bake the pie crust until golden, about 12 minutes. Let cool completely.
2. While crust bakes, toast 1 cup of flaked coconut on a baking sheet for 5–7 minutes, stirring halfway, until golden brown. Set aside.
3. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
4. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5 minutes.
5. Temper egg yolks by adding a small amount of hot custard into yolks, whisking quickly. Return tempered yolks to saucepan and cook 1 more minute.
6. Remove from heat. Stir in butter, vanilla, and 1 cup toasted coconut. Pour filling into the cooled crust.
7. Cover pie surface with plastic wrap. Chill in refrigerator at least 4 hours (or overnight) until fully set.
8. Before serving, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread whipped cream over pie and sprinkle with extra toasted coconut.

Tips for the Best Coconut Cream Pie

• Prevent a soggy crust: Blind bake and let cool completely.
• Even toasting: Watch coconut closely—it can burn fast.
• Silky custard: Stir constantly to avoid lumps.
• Make it ahead: Pie tastes best after chilling overnight.

Storage and Serving Suggestions

Store the pie covered in the refrigerator for up to 3 days. Slice and serve chilled—pair with a fresh fruit salad or a hot cup of coffee for the ultimate treat. Enjoy every bite of your homemade coconut cream pie.