Old-Fashioned Coconut Cream Pie

Creamy, dreamy, and irresistibly nostalgic, this Old Fashioned Coconut Cream Pie captures the essence of a classic Southern dessert in every bite. Silky custard, sweet coconut, and a buttery crust unite perfectly.

Whether served at Sunday supper or brought to a holiday table, this pie’s luscious texture and rich coconut flavor make it unforgettable. A dollop of whipped cream adds the finishing touch to this retro delight.

What You’ll Need for the Best Coconut Cream Pie

• Half and half – The base of the custard, its rich dairy flavor creates the velvety foundation of the pie.
• Egg yolks – These lend a luxurious texture and help thicken the custard to a rich, spoonable consistency.
• Corn starch – Ensures the filling sets up firmly but smoothly, so each slice cuts cleanly.
• Sweetened coconut flakes – Bring texture and rich coconut flavor, softening beautifully as they meld with the custard.
• Coconut extract – Boosts the coconut presence for a bold, unmistakable taste in every bite.
• Unsalted butter – Adds richness and a silky finish once stirred into the warm custard.
• Vanilla extract – Rounds out the flavors, offering a warm and familiar backdrop to the tropical notes.
• Heavy whipping cream – Whipped into stiff peaks, it’s the airy crown that complements the dense, creamy filling.

Let’s Make It! How to Prepare Old Fashioned Coconut Cream Pie

Begin by whisking together sugar, salt, corn starch, half and half, and egg yolks in a saucepan. Gently cook this over medium heat, stirring constantly, until it bubbles and thickens to pudding-like perfection.

Remove from heat and stir in butter, coconut extract, and vanilla until melted and smooth. Fold in the sweetened coconut, then pour the warm filling into a baked pie crust. Chill for at least four hours or overnight for best results.

Before serving, whip heavy cream with powdered sugar until stiff peaks form. Generously top the chilled pie with the whipped cream. Add toasted coconut if desired for a bit of crunch and extra flavor.

Sweet Tips & Classic Twists for the Perfect Pie

For a firmer filling, allow the pie to chill overnight—time really enhances both flavor and sliceability. Using full-fat half and half makes a noticeable difference in texture, while fresh egg yolks contribute to the custard’s rich color and mouthfeel.

Feel like a twist? Add a splash of dark rum for a tropical flair, or fold in a handful of crushed pineapple for a Hawaiian-inspired variation. For a nuttier finish, sprinkle toasted almonds over the whipped cream.

Storing Your Coconut Cream Pie: Keep It Cool and Creamy

This pie is best enjoyed chilled and should be stored covered in the refrigerator. It keeps well for up to three days, though the crust may soften over time. If you’re making it ahead, wait to add the whipped cream topping until just before serving.

Freezing is not recommended, as the custard can separate and become watery when thawed. However, you can make the filling a day in advance and store it separately to assemble later.

Old Fashioned Coconut Cream Pie

A timeless dessert featuring a velvety coconut custard nestled in a flaky crust, finished with a generous crown of whipped cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chill time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Ingredients

  

• 1 teaspoon coconut extract
• 1 cup sweetened coconut flakes
• 2 cups half and half
• 1 9-inch pie shell, baked as per package directions
• 2 teaspoons vanilla extract
• 1/2 cup sugar
• 3 tablespoons corn starch
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 4 egg yolks

For the whipped cream:

• 1/2 cup powdered sugar
• 1 1/2 cups heavy whipping cream

Instructions

 

• Combine the sugar, salt, corn starch, half and half, and egg yolks in a medium saucepan and whisk until smooth. Set the pan over medium heat and continue whisking constantly until the mixture reaches a boil. Maintain the boil for 1 to 2 minutes until the custard thickens. Remove the pan from heat and immediately incorporate the butter along with the vanilla and coconut extracts. Fold in the sweetened coconut flakes, ensuring the butter is fully melted and mixture is homogeneous. Transfer the custard into the baked pie shell, smooth the surface, cover, and refrigerate for no less than 4 hours, preferably overnight.
• Prior to serving, whip the heavy cream and powdered sugar together in a large mixing bowl until firm peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut if desired.

Notes

To prepare toasted coconut, evenly distribute 1 cup of sweetened coconut flakes on a parchment or silicone-lined baking sheet. Bake in a 325°F oven, stirring every 4–5 minutes until golden. Watch closely during the final minutes as browning accelerates. Let cool thoroughly before using.