Coconut Cream Pie. The old fashioned way!
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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.
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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.
Thanks, but I've already made new dough, it's better to be safe than sorry:) Now the waiting (hate this part)...
The only unsweetened coconut I could find was Birds Eye brand Fresh frozen coconut. Will this work? Or do you used the dehydrated unsweetened coconut for your recipe?
What is "icing sugar" powder sugar?
Yes icing sugar, confectioners sugar and powdered sugar are all one in the same.
I'm soo sorry but how do you toast the coconut?
This is my Grandmother's favourite type of pie so I would love to make it for her every now and then,
Thank you.
Preheat your oven to 325. Spread the coconut in a single layer on a baking sheet. Watch it carefully! I like to stir it around a bit too.
I HATE coconut cream pie, and I just made and loved this pie. Gelatin is always the prevailing ingredient in all the other coconut cream pies I've had, so this tasty creamy pie was a very welcome change.
I could not agree more! Gelatine or corn starch thickened filling are not even in the same universe as this creamy luscious pie. I've been making it for over 30 years and have never had the need to try another recipe. Probably never will.
This pie was amazing... I used sweetened coconut on accident and one teaspoon of vanilla + one teaspoon of coconut instead of two teaspoons of vanilla extract but other than that I stuck to the recipe. It took a very long time to cook the filling to a thick consistency but it was totally worth it. Everyone had nothing but good things to say and I felt very proud of myself.
Hello!
I made this pie yesterday for my dad for Father's Day. It's his favourite and he was so happy with it!
I was so pleased when the finished product looked identical to your photos!
Thank you for the great recipe, we will definitely be using it in the again!
Emily
chroniclesofacatslave.blogspot.ca
Have you ever used coconut extract? Also, I had a wonderful coconut cream pie that used coconut in the crust as well-it really bumped up the texture and taste!
I made this yesterday and my friends loved it! I'm not a lover but their expressions were very reassuring that it was an excellent pie! Thanks Barry! I'm trying the lemon one this week. 🙂
So excited to make this for our family Easter! Question - I only have sweetened coconut and all the stores are closed. Should I adjust the amount of sugar in the filling? Will definitely report back after it's made 🙂
Ive never made it with sweetened coconut but if forced to I would probably cut back on the sugar in the custard for sure. Maybe even by half.
This pie is So amazing! I made this for my friends 76th BD, she adored it. Not too sweet, and beautifully creamy. Watch that you don't burn the custard, it doesn't affect the flavour so much but changes the colour a tad when you scrape the bottom of the pot. Thanks for the share!
I only have 2 percent milk, would that be ok, or could evaporated milk be used? Thank you
The evaporated milk does provide extra moistness and a richer flavor.