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Old-Fashioned Coconut Cream Pie

Old-Fashioned Coconut Cream Pie

Do you have a sweet tooth that craves the comforting taste of a classic dessert? Look no further than an old-fashioned coconut cream pie. With its creamy filling, flaky crust, and luscious coconut topping, this pie is a delight for both the eyes and the taste buds. In this article, we will dive into the rich history of coconut cream pie, explore the secrets to creating the perfect pie, and answer some frequently asked questions about this delectable dessert.

The History of Coconut Cream Pie

Coconut cream pie has been a beloved dessert in American cuisine for decades. Its origins can be traced back to the early 20th century when coconut became a popular ingredient in pies. The pie gained popularity during World War II when canned coconut milk became readily available. Since then, coconut cream pie has become a staple in diners and homes across the country.

Creating the Perfect Coconut Cream Pie

Creating the perfect coconut cream pie requires the right balance of flavors and textures. The crust should be buttery and flaky, providing a sturdy base for the creamy filling. Speaking of the filling, it should be rich, velvety, and bursting with coconut flavor. To achieve this, a combination of coconut milk, sugar, cornstarch, and eggs is cooked on the stovetop until thickened. Once the filling is prepared, it is poured into the pre-baked crust and chilled until set.

The crowning glory of a coconut cream pie is the luscious coconut topping. This can be achieved by whipping cream with a touch of sugar until soft peaks form. The whipped cream is then spread over the pie and sprinkled generously with toasted coconut flakes. The combination of the creamy filling, flaky crust, and toasted coconut creates a symphony of flavors and textures that will leave you craving for more.

Frequently Asked Questions

1. Can I use a store-bought crust for my coconut cream pie?

Absolutely! While homemade crusts offer a certain charm, store-bought crusts can save you time and effort. Just make sure to follow the package instructions for blind baking before adding your filling.

2. Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut if you prefer a sweeter pie. However, keep in mind that the filling already contains sugar, so adjust the sweetness accordingly.

3. How long does coconut cream pie last?

Coconut cream pie can be stored in the refrigerator for up to 3-4 days. However, the crust may become slightly soggy over time, so it’s best enjoyed within the first couple of days.

4. Can I freeze coconut cream pie?

Yes, you can freeze coconut cream pie for up to 2-3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.

5. Can I use coconut extract instead of coconut milk?

While coconut extract can add a burst of coconut flavor, it is best used in combination with coconut milk for a more well-rounded taste. Coconut milk provides the creamy texture and richness that is essential to a coconut cream pie.

6. Can I substitute the whipped cream topping with meringue?

Yes, if you prefer meringue over whipped cream, you can certainly use it as a topping for your coconut cream pie. Just make sure to spread the meringue over the hot filling and bake until golden brown.

7. Can I make a vegan coconut cream pie?

Yes, you can make a vegan coconut cream pie by using coconut milk, plant-based milk, and a vegan butter substitute. There are many great vegan pie crust recipes available as well.

8. Can I add other flavors to my coconut cream pie?

Absolutely! While coconut is the star of the show, you can get creative and add other flavors to your pie. Consider incorporating a hint of lime zest, a drizzle of chocolate sauce, or even a splash of rum for a tropical twist.

So there you have it – the delightful world of old-fashioned coconut cream pie. Whether you’re planning a special occasion or simply want to indulge in a slice of nostalgia, this pie is sure to satisfy your sweet cravings. So roll up your sleeves, gather your ingredients, and get ready to bake a pie that will transport you to dessert heaven.

Old Fashioned Coconut Cream Pie compressed image1

Old-Fashioned Coconut Cream Pie

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Course Desserts
Cuisine American
Servings 8


  • 1 cup of coconut flakes , sweetened
  • 3 cups of half-and-half
  • ¾ cup of granulated sugar
  • ½ cup of all-purpose flour
  • 2 large eggs , lightly beaten
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 pre-baked 9-inch pie shell
  • 1 cup of thawed frozen whipped topping


  • To make a delicious coconut cream pie, you will need the following ingredients:
  • 1 cup of sweetened coconut flakes
  • Half-and-half
  • White sugar
  • All-purpose flour
  • Eggs
  • A pinch of salt
  • 1 teaspoon of vanilla extract
  • Store-bought or homemade pie crust
  • Frozen whipped topping or freshly whipped cream
  • Here are the steps to make the coconut cream pie:
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the coconut flakes on a baking sheet and bake for about 5 minutes or until golden brown, stirring occasionally.
  • In a medium pot, combine the half-and-half, sugar, flour, eggs, and salt. Place the pot over low heat and bring the mixture to a boil, stirring constantly.
  • Continue cooking and stirring the mixture for an additional 2 minutes.
  • Remove the pot from the heat. Stir in 3/4 cup of the toasted coconut and the vanilla extract. Set aside the remaining toasted coconut for garnishing the pie.
  • Pour the custard into the pie crust and refrigerate until firm, which usually takes about 4 hours.
  • Once firm, top the pie with whipped topping or freshly whipped cream and sprinkle the reserved toasted coconut on top.
  • Store the coconut cream pie covered in the refrigerator for up to four days.
  • If you wish to freeze the coconut cream pie, it
Keyword Christmas, Coconut, Coconuts, Day, desserts, Easter, Father, Food, Gift, Ideas, Pie, Pies, Recipes, s, Thanksgiving, Valentine
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Hi, I am April & Welcome to my food blog!

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