old fashioned coconut cream pie recipe

Written ByJenny Smyth Posted on
old fashioned coconut cream pie recipe
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The Best old fashioned coconut cream pie recipe

I’ve been making old fashioned coconut cream pie for my family for years, and it’s always a hit. The recipe is a classic, and it’s easy to see why it’s been a staple in American bakeries for so long. The first time I made it, I was surprised by how much my kids loved it – they’re not usually fans of coconut, but this pie has a way of winning them over.

I think it’s because the coconut flavor is balanced out by the richness of the cream and the sweetness of the sugar. The texture is also a big part of its appeal – the filling is smooth and creamy, and the crust is flaky and buttery. I love serving this pie at family gatherings, because it’s always a crowd-pleaser.

My kids request it for their birthdays, and I have to make extra to satisfy their friends. It’s also a great dessert to serve at potlucks or picnics, because it’s easy to transport and can be served at room temperature. One of the best things about this recipe is that it’s actually pretty good for you – the coconut provides healthy fats, and the cream adds protein.

Plus, it’s made with simple ingredients that are easy to find in most supermarkets. Overall, this old fashioned coconut cream pie recipe is a classic for a reason – it’s delicious, easy to make, and packed with nutrients. I’ve been making it for years, and I’m sure I’ll be continuing to make it for years to come.

My family loves it, and I’m sure yours will too.

Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie

4.5 from 1405 votes

A classic dessert featuring a creamy coconut filling in a flaky pie crust, topped with whipped cream and toasted coconut flakes. This recipe is a delightful treat for coconut lovers.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1/2 cup unsalted butter, chilled and cubed
1/4 cup vegetable shortening, chilled
4-5 tbsp ice-cold water

For the Coconut Filling

1 1/2 cups granulated sugar
1/2 cup unsweetened shredded coconut
1/2 cup cornstarch
1/4 tsp salt
4 large egg yolks
2 cups whole milk
1 1/2 cups cream of coconut
2 tbsp unsalted butter
1 tsp vanilla extract

For the Topping

1 1/2 cups heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1/2 cup toasted coconut flakes

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar.
3Add chilled butter and shortening, using a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out one disk of chilled dough to a 1/8-inch thickness.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Chill the crust in the refrigerator while preparing the filling.
10Preheat oven to 425°F.
11Line the chilled pie crust with parchment paper and fill with pie weights or dried beans.
12Bake for 15 minutes.
13Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
14Set aside to cool.
15In a medium saucepan, combine sugar, shredded coconut, cornstarch, and salt.
16Whisk in egg yolks and milk until smooth.
17Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
18Reduce heat to low and simmer for 2-3 minutes, stirring continuously.
19Remove from heat and stir in cream of coconut, butter, and vanilla extract until well combined.
20Pour the filling into the cooled pie crust, smoothing the top with a spatula.
21Bake the pie at 350°F for 25-30 minutes, or until the filling is set and the crust is golden brown.
22Allow the pie to cool completely on a wire rack.
23Chill in the refrigerator for at least 4 hours, or until ready to serve.
24In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
25Spread the whipped cream over the chilled pie, and sprinkle with toasted coconut flakes.
26Slice and serve the pie, ensuring each slice is topped with a generous amount of whipped cream and coconut flakes.

🔧Equipment

9-inch pie dish
Mixing bowl
Rolling pin
Whisk
Saucepan
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 32g💛Saturated Fat: 22g❤️Cholesterol: 150mg🧂Sodium: 400mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until lightly golden, stirring occasionally. Be sure to chill the pie completely before adding the whipped cream topping to prevent it from melting.

This old fashioned coconut cream pie recipe is always a good idea for any occasion – whether you’re celebrating a birthday or just need a dessert for dinner tonight. It’s easy to make ahead of time and store in the fridge until you’re ready to serve it.

Simply thaw overnight in the fridge before serving at room temperature or chilled from the fridge. You can also reheat individual slices in the microwave if needed.

❓ Frequently Asked Questions About Old Fashioned Coconut Cream Pie

Q: What type of coconut should I use?

The best type of coconut to use in this recipe is unsweetened shredded coconut.

Q: Can I use fresh coconut instead of dried?

No, you should use dried unsweetened shredded coconut for this recipe.

Q: Can I substitute heavy cream with half-and-half?

No, you should use heavy cream for this recipe.

Q: How do I know if my pie crust is done?

You’ll know your pie crust is done if it’s golden brown and feels firm to the touch.

Q: Can I make this pie in a different size pan?

No, you should use a 9-inch pie plate for this recipe.

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