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Coconut Cream Pie. The old fashioned way!

The Absolute Best Coconut Cream Pie. Truly the absolute best! A creamy, old-fashioned coconut cream pie recipe that this avid baker has used for over 30 years. I have never tasted a better recipe.

Coconut Cream Pie close up of single slice on a white plate.

Coconut Cream Pie

Although I love coconut cream pie, I never order it in restaurants. That’s because of decades of being served gelatinous slop that bore little resemblance to the real thing.

I have been making this pie since I was 12 years old and have yet to sample better; nor do I hope to.

Desiccated coconut in white ceramic bowl.

Unsweetened, fine desiccated (dried) coconut is what is used in this recipe.

This is quite an old fashioned recipe for this classic pie which is based upon a flour thickened, pudding-like custard pie filling. I despise versions of this recipe that are thickened with corn starch. The texture just isn’t right.

A proper coconut cream pie should be velvety and creamy, not jelly like at all. This recipe gets it right and the results are well worth the effort.

Coconut Cream Pie wide shot of slice of pie with full pie in background

Coconut Cream Pie

This recipe is continuously in our TOP 10 ever published on Rock Recipes, even after 12 years and over 1700 recipes published.

It gets many rave reviews and everyone who tries it loves it. This is the recipe you’ve been looking for.

2019 update: This recipe has never wavered in popularity in all the time it has been posted on this website. It gets continuous rave reviews and is still consistently in our top ten recipes, even after 12 years online.

There’s a very good reason why it’s so popular. You’ll thank yourself for discovering why.

 

Are you a pie lover?

If so, be sure to check our collection of Rock Recipes Best Pies.

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Coconut Cream Pie close up of single slice on a white plate.
Yield: 12 Servings

The Absolute Best Coconut Cream Pie

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

I really do believe this is the absolute best coconut cream pie. After decades of tasting many different pie recipes I have never had better than this luscious creamy pie... not even close.

Ingredients

For the pastry

  • 1 cup very cold butter cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • 1/4 cup to 1/3 ice water, Only enough to make a dough form.

For the coconut cream filling

  • 3 cups whole milk
  • 1/3 cup flour
  • 2/3 cup sugar
  • pinch of salt
  • 1 cup unsweetened fine coconut
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 2 tsp vanilla extract
  • 1/4 tsp pure almond extract

For the vanilla whipped cream

  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar, powdered sugar

Instructions

For the pastry (sufficient for 2 pie shells)

  1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
  4. You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.
  5. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
  6. Trim and flute the edges as desired.
  7. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown.
  8. Cool completely before adding the filling.

For the coconut cream filling

  1. Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
  2. Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
  3. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
  4. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
  5. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
  6. At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
  7. Pour the egg mixture immediately back into the pot, continuing to constantly stir.
  8. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
  9. Stir in the butter, vanilla and almond extract.
  10. Cool for about 20 minutes before pouring into the baked pie shell/s.
  11. Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.

For the vanilla whipped cream

  1. Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.
  2. The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Notes

The total prep time does reflect the need to chill this pie for several hours before serving. I prefer to make it a day in advance whenever I can.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

g

Amount Per Serving Calories 614Total Fat 37gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 12gCholesterol 141mgSodium 410mgCarbohydrates 63gFiber 2gSugar 29gProtein 8g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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NoNameRequired

Thursday 15th of June 2017

Wondering if using coconut milk instead of whole milk would work? Loooove the flavor of coconut!

Barry C. Parsons

Tuesday 11th of July 2017

I've never tried but wondered too if the extra fat would affect the thickening action .

Jean

Tuesday 6th of June 2017

I made this last night and had trouble getting it to thicken can any one help me with a reason why. Could weather affect it?

Barry C. Parsons

Tuesday 11th of July 2017

Humidity could affect the measurement of the flour which thickness the custard but honestly I don't think that much. How long did you cook it?

Jane

Monday 1st of May 2017

My husband has been asking me to make a coconut cream pie. I made it on the weekend & the filling was amazing. Not happy with the pastry. It was very tough. Next time Ii will use my regular Crisco pie crust. Great recipe. Thanks.

Barry C. Parsons

Monday 1st of May 2017

Sounds like you worked the pastry too much or added too much water. Butter is not as forgiving as shortening. Glad you enjoyed the pie filling.

Stephanie

Wednesday 12th of April 2017

I've been looking everywhere for a coconut cream pie recipe. Here we have one. Except I have EVERY OTHER INGREDIENT except whole milk. Would half and half suffice or should I get the whole milk?

Barry C. Parsons

Wednesday 19th of April 2017

Can't answer that. I've only ever used whole milk.

Cheyenne

Wednesday 15th of February 2017

I made this tonight and so far, the nibble I tasted is amazing. However is the whipping cream actually whipped cream or heavy whipping cream? Probably a silly question but I want to be sure before ruining my pie.

Barry C. Parsons

Monday 20th of February 2017

Here whipping cream is 35% milk fat, anything over that is fine, as long as it can be whipped.

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