The Ultimate Old-Fashioned Coconut Cream Pie
There’s something magical about a homemade coconut pie.
The buttery crust.
The silky custard filling.
The sweet toasted coconut on top.
It’s soft, creamy, lightly sweet, and melts in your mouth with every bite.
This dessert feels nostalgic, like something your grandmother would proudly bring to the table. But at the same time, it tastes luxurious enough to serve at a dinner party.
If you love creamy desserts like pudding, flan, cheesecake, or custard pies, this coconut custard pie will instantly become one of your favorites.
It’s:
- smooth
- rich
- tropical
- comforting
- and incredibly satisfying
Plus, it looks beautiful when sliced.
That thick creamy center? Pure happiness.
❤️ Why You’ll Love This Pie
This recipe is a winner because:
- super creamy texture
- real coconut flavor
- simple pantry ingredients
- easy to make
- perfect make-ahead dessert
- great for holidays or guests
- tastes better chilled
- looks bakery-quality
And honestly? One slice is never enough.
🧺 Ingredients You’ll Need
Pie Crust
- 1 homemade or store-bought pie crust
Coconut Custard Filling
- 2 1/2 cups whole milk
- 1 cup coconut milk
- 3/4 cup sugar
- 1/3 cup cornstarch
- 4 egg yolks
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 1 cup sweetened shredded coconut
- pinch of salt
Topping
- 1/2 cup toasted coconut flakes
- whipped cream (optional)
Optional extras:
- coconut extract
- white chocolate
- lime zest
- almond extract
🥧 Step 1 – Prepare the Pie Crust
Start with your crust because it needs time to cool.
If using homemade dough:
Roll it out and press into a pie dish.
If using store-bought:
Just place it in the pan and trim edges.
Prick the bottom with a fork (prevents bubbles).
Blind bake at 180°C (350°F) for 12–15 minutes until lightly golden.
Let it cool completely.
This step keeps the crust crisp and prevents sogginess from the custard.
🥛 Step 2 – Make the Coconut Custard Base
In a saucepan, combine:
- milk
- coconut milk
- sugar
- salt
Heat over medium until warm (not boiling).
Meanwhile, in a bowl whisk:
- egg yolks
- cornstarch
Whisk until smooth and lump-free.
🔥 Step 3 – Temper the Eggs
This step keeps the custard smooth and prevents scrambled eggs.
Slowly pour some warm milk into the egg mixture while whisking constantly.
This gradually warms the eggs.
Then pour everything back into the saucepan.
Cook over medium heat, stirring constantly.
After 5–7 minutes, the mixture thickens like pudding.
It should coat the spoon.
Don’t stop stirring or it may stick.
🧈 Step 4 – Add Flavor & Coconut
Once thick, remove from heat.
Add:
- butter
- vanilla
- shredded coconut
Stir until smooth and glossy.
Now you’ll smell that amazing coconut aroma 😍
Taste and adjust sweetness if needed.
🥥 Step 5 – Fill the Pie
Pour the hot custard into the cooled crust.
Spread evenly with a spatula.
Tap gently to remove air bubbles.
Let cool at room temperature 20 minutes.
Then refrigerate at least 3–4 hours until fully set.
This chilling time is important for clean slices.
🔥 Step 6 – Toast the Coconut
While the pie chills, toast the coconut.
Place flakes in a dry pan.
Cook over medium-low, stirring constantly.
In 2–3 minutes they turn golden brown.
Be careful — coconut burns fast.
Toasted coconut adds:
- crunch
- deeper flavor
- beautiful color
Totally worth it.
✨ Step 7 – Decorate & Serve
Once the pie is cold and firm:
Sprinkle toasted coconut on top.
Optional:
Add whipped cream swirls or extra flakes.
Slice with a sharp knife (wipe between cuts for clean slices).
Serve chilled for best texture.
😍 Texture & Flavor
This pie is pure dessert perfection:
Crust → buttery & flaky
Filling → thick, creamy, silky
Coconut → sweet & slightly chewy
Top → crunchy toasted flakes
It’s sweet but not heavy. Rich but still light.
Every bite melts in your mouth.
🍽 Serving Ideas
Serve with:
- coffee
- tea
- vanilla ice cream
- berries
- chocolate drizzle
- caramel sauce
It works for both casual family nights and fancy dinners.
🧠 Pro Tips for Best Results
Stir constantly
Prevents lumps
Use full-fat milk
Creamier texture
Chill fully
Better slicing
Toast coconut carefully
Burns quickly
Don’t overcook custard
Too thick = rubbery
🔄 Fun Variations
Try creative twists:
Chocolate coconut
Add melted chocolate layer on crust
Lime coconut
Add lime zest to custard
Almond coconut
Add almond extract
No-bake version
Use biscuit crust
Extra creamy
Fold whipped cream into filling
Pineapple coconut
Add crushed pineapple
❄️ Storage Tips
Fridge:
Up to 4 days covered
Freezer:
Up to 1 month (wrap tightly)
Best served cold.
Actually tastes even better next day.
❤️ Final Thoughts
This coconut custard pie is one of those classic desserts that never goes out of style.