Old Fashioned Coconut Cream Pie
Coconut cream pie is one of those timeless American desserts that shows up at family reunions, church potlucks, and summer BBQs. Simple, nostalgic, and irresistibly creamy, this recipe tastes just like the pies Grandma used to make—with a little modern twist.
It’s easy to prepare, always a hit at gatherings, and delivers that perfect balance of flaky crust, velvety filling, and toasted coconut crunch.
Old-Fashioned Coconut Cream Pie
Ingredients
| Ingredient | Amount |
|---|---|
| Refrigerated pie crust | 1 (9-inch) |
| Sweetened coconut flakes | 1 cup |
| All-purpose flour | ½ cup |
| Granulated sugar | ⅔ cup |
| Eggs, large, beaten | 2 |
| Whole milk | 1 ½ cups |
| Heavy whipping cream | 1 ½ cups |
| Vanilla extract | 1 tsp |
| Salt | Pinch |
| Whipped topping, defrosted | 1–2 cups |
Directions
- Bake the crust
Preheat oven to 350°F (175°C). Place pie crust in a greased pie pan and bake 10–12 minutes until lightly golden. Cool completely. - Toast the coconut
Spread flakes on a baking sheet and toast until golden. Cool. - Cook the filling
In a saucepan over medium heat, whisk flour, sugar, milk, cream, and salt. Cook until thickened. - Temper the eggs
Slowly whisk a little hot mixture into the beaten eggs, then return eggs to the saucepan. Stir until smooth. - Flavor & fold
Stir in ¾ of the toasted coconut and vanilla. - Fill the crust
Pour filling into cooled crust. Chill in fridge 3–4 hours until set. - Finish & serve
Top with whipped topping and sprinkle remaining toasted coconut. Slice and enjoy!
This pie is creamy, nostalgic, and perfect for sharing—whether at a summer BBQ or a cozy Sunday dinner.
