Coconut Cream Pie. The old fashioned way!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
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 40 years. I have never tasted a better recipe.
Originally published Nov 2007.
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.
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.
This recipe is continuously in our TOP 10 ever published on Rock Recipes, even after 15 years and over 1800 recipes published.
It gets many rave reviews and everyone who tries it loves it. This is the recipe you've been looking for.
2023 update.
This recipe has never wavered in popularity in all the time it has been posted on this website. I've found it still gets continuous rave reviews and is still consistently in our top ten recipes, even after 15 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.
Like this Coconut Cream Pie recipe?
You'll find many more like it in our Cakes and pies Category and still more indulgent ideas in our Desserts Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
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.
The Absolute Best Coconut Cream Pie
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 teaspoon salt
- ¼ cup to ⅓ ice water, Only enough to make a dough form.
For the coconut cream filling
- 3 cups whole milk
- ⅓ cup flour
- ⅔ cup sugar
- pinch of salt
- 1 cup unsweetened fine coconut
- 3 slightly beaten extra large egg yolks
- 4 tablespoon butter
- 2 teaspoon vanilla extract
- ¼ teaspoon pure almond extract
For the vanilla whipped cream
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoon icing sugar, powdered sugar
Instructions
For the pastry (sufficient for 2 pie shells)
- 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.
- 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.
- 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.
- 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.
- Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
- Trim and flute the edges as desired.
- 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.
- Cool completely before adding the filling.
For the coconut cream filling
- 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.
- Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
- Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
- 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.
- Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
- At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
- Pour the egg mixture immediately back into the pot, continuing to constantly stir.
- 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.
- Stir in the butter, vanilla and almond extract.
- Cool for about 20 minutes before pouring into the baked pie shell/s.
- Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.
For the vanilla whipped cream
- 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.
- 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
12Serving Size
gAmount 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.
I was wondering if the coconut that goes in the filling was toasted first? Well actually Fraz wanted to know. He wasn't to give it a try.
Nope. the coconut in the filling is not toasted, only what you use to garnish the pie. You must remember this pie, sis!
Yum, my favorite, I am trying this! Nettie
I make a very similar recipe but I use coconut milk. It really 'ups' the coconut flavor!!
I'm planning on making this pie today, but I have a question - is the filling for two pie shells or one? Because the pastry amount is for two.
I always freeze the second dough round for later. The filling makes enough for one large 10 inch pie. Enjoy!
Thanks, Barry. I freezed the second round. The pie is in the fridge and I hate this part when you have to wait 🙂 I tried a little bit of the filling and it's so yummy.
I have to report 🙂 The pie is really delicious, but I obviously didn't let it thicken enough so it's a bit runny. But, as I said, it's really really yummy. I will make small tarts next time with the same filling. Thanks for this recipe!
Ooooooo I made it and I loved it! (but I made a graham crumb crust cause that's my fav!) It was mmmmmmmmmmmmmmmmmmmm good! lol
Just finished making this, and it's a absolute hit with my family!!!! Thanks for sharing this recipe!!!
I love coconut cream pie. Anything with coconut for that matter. This looks fantastic! I like danelectro's idea to make small tarts, that may keep me from eating an entire pie!
So, this filling is just basically a vanilla custard with shredded coconut. A true coconut pie should have some coconut milk and/or coconut extract in it. I plan to try out this recipe with those changes. Thanks for sharing this recipe.
I've been looking for a coconut cream pie recipe in a couple of my old cook books from the 1940's. None of them use coconut milk. Probably no such thing available back then.
I served this to my family tonight and everyone gave me a thumbs up. It was terrific!
http://easypeas-y.blogspot.com/2012/02/perfect-coconut-cream-pie.html
The flavour was yummy but the filling was runny. Anyone know why? It set in the fridge all day covered with saran wrap.
Sounds like you didn't cook the filling enough. I've never had this fail in over 30 years.
As you know, I made this heavenly pie in January and am planning on making it again this weekend for my husband's birthday. I still have the second dough round in the freezer so my question is: can I use it after 3 and a half months in the freezer? I didn't roll it out, it's in a ball shape.
As long as it was well wrapped and has no evidence of freezer burn, I'd use it.