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.
Can I use coconut milk instead of the whole milk?
I'd be a bit concerned about the fat content in the coconut milk. If I was trying it I think I'd try half of each as an experiment and see if that works.
To make this pie the ultimate in coconuttiness try whipping coconut cream instead of milk cream. It's amazing.
I'll try to remember that. Does it stay stable?
For your whole milk do you use tinned...ie carnation or the red carton milk?
The red carton. If you are using evaporated, like Carnation, you would have to add water for half the volume.
When you scald the milk in the microwave how long do you put it in for?
That is definitely going to vary depending on your microwave. Mine takes about 4 minutes. You want it very hot but not boiling. Use a thermometer if you want. You can do it on the stovetop if you prefer but stir it often so that it doesn't burn on the bottom.
Thank you!
You are correct-- this is the world's best coconut pie! Didn't know flour instead of cornstarch could make such a difference. The second time I made it I left out the coconut and put bananas in just before I put it in the crust. World's best banana cream pie!
Thanks for the great comment Debbie. I even shared it of Facebook. I think your suggestion about the banana cream pie is terrific. I'm gonna try that!
This pie looks fabulous!! If I wanted to make two pies, would you suggest making each filling separately or could I just double the recipe?
Just double it and it will be fine. Just take your time with the filling and don't have the heat too high. Slower is better here and slow gentle stirring will get you there in the end. Enjoy.
Does this pie freeze ok? I made it today but we had to miss the party I made it for....Id
love to freeze it for Christmas Eve or Day but not unless it will be just as good!
I wouldn't try it. Custard bases usually split when frozen.
Oh that looks SO GOOD! My very favorite pie! Thanks!
It is a great recipe. I've never had better.
What kind/brand of coconut do you prefer?
Medium dried coconut. No particular brand.
I've been making this pie regularly since you posted it and didn't think it could get any better, but I the best one yet today
To continue from my last post. To make this pie even better I used a can of coconut milk to replace some of the milk and It was perfect! you wouldn't think something so bland would make such an improvement to an already outstanding recipe.
Just made this pie to serve tomorrow (thanksgiving). Looks phenomenal! I refrigerated it for 3 hrs but I'm hoping its form will last a 6 hr car drive!
Love this recipe! It scales up so well - I just tripled it for 3 pie shells!
Some mods that I apply:
-Iroll out the pie dough in graham cracker crumbs for a shatteringly crisp crust (especially with custard based pies)
-substitute a can of coconut milk for the some of the milk
-stir a couple of tablespoons of rum into the whipped cream
-with a really good pan (clad!)and good whisk action, you can crank the heat up a bit and get it done pretty fast (reducing heat at the end)
I've made this recipe for filling about 4x so far (at least doubling it each time!) Everyone who has tried it has loved it!
I like the idea of the graham crumbs. May have to try that!
I'm gathering the ingredients to make this pie for an Easter dinner tomorrow. I hope it turns out. I've never made a coconut cream pie from scratch. I'm nervous but very excited!