Filled with a thick and creamy coconut custard, mounds of sweet whipped cream, and toasted coconut flakes, this old fashioned coconut cream pie is perfectly dreamy.
Jump straight to the recipe!
Ingredients
- Coconut milk - you will use a whole 13.5oz (400ml) can.
- Whole milk - 2% milk could be substituted, but I recommend whole milk for the best rich flavour.
- Large eggs - 4 egg yolks are used in this recipe.
- Granulated sugar
- Cornstarch - this is used to thicken the pudding.
- Unsalted butter - salted butter can be substituted. Just omit the extra salt in the recipe.
- Salt
- Sweetened flaked coconut - you can use unsweetened if you prefer.
- Vanilla extract
- Heavy whipping cream
- Confectioner's sugar
How do I make this?
Blind bake your flaky pie crust, and let it cool completely before you start the pie filling. You can also use a store bought pie crust.
Whisk the egg yolks and cornstarch together in a small bowl. Whisk coconut milk, whole milk, sugar and salt together in a medium saucepan over medium heat. Bring it to a boil and then temper the eggs by pouring some boiling milk mixture into the egg mixture, whisking constantly. Pour the egg mixture into the saucepan and whisk constantly. The pudding will thicken quite quickly. Take the pudding off the heat and stir in the butter. Stir in coconut, vanilla and salt.
Pour the pudding into the prepared pie crust and place plastic wrap directly on the surface of the pudding so that a skin does not form. Refrigerate the pie for at least 3 hours or overnight.
When ready to serve, make the whipped cream by whipping the heavy whipping cream, sugar and vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the top of the pie.
Toasted coconut flakes
Place the coconut flakes in a frying pan over medium heat. Stir often so the flakes get even brownness. Remove from the heat when they are all lightly brown in colour. Be careful because coconut flakes can burn very quickly. Scatter the coconut flakes over top of the pie and refrigerate the pie until ready to serve.
For more step by step instructions, see the web story for coconut cream pie.
Frequently asked questions
Yes, this pie is made from dairy so should be refrigerated. It also tastes better cold.
Store it covered in the refrigerator for up to 3 days.
You can freeze the pie without the whipping cream on it. Wrap it well and freeze for up to 3 months. Let it it thaw in the refrigerator overnight and then top it with the whipped topping and toasted coconut flakes.
Canned coconut milk. Coconut milk from a carton is watered down quite a bit more than the canned.
You can blind bake the pie crust a day ahead. Cover and store at room temperature. The pie filling can be made a day ahead too. Pour it into the baked pie crust and place a plastic wrap over the surface of the pudding. Store it in the refrigerator overnight and add the whipped topping and coconut flakes the next day.
Tips
- Use canned coconut milk, not coconut milk from a carton, as it is very watered down.
- Instead of whole milk, you can use 2% milk. It may be a little less rich in flavour though.
- Don't have unsalted butter? Use salted butter and omit the extra salt in the recipe.
- Put the pie crust in the pie dish, into the freezer while waiting for the oven to preheat. This will keep your pie crust from shrinking.
- Thoroughly chill the pie before serving. It needs 3 hours or more to fully set and cool. No one wants a runny pie.
Other pie recipes you might like
- OLD FASHIONED APPLE PIE
- BEST PECAN PIE RECIPE
- PEACH CREAM PIE WITH ALMONDS
- BLUEBERRY CHEESECAKE PIE
- MEAT AND POTATO PIE
📋 Recipe
Old Fashioned Coconut Cream Pie
Filled with a thick and creamy coconut custard, mounds of sweet whipped cream, and toasted coconut flakes, this old fashioned coconut cream pie is perfectly dreamy.
Ingredients
- 1 unbaked homemade flaky pie crust or a store bought crust
- 4 large egg yolks
- ½ cup (60g) cornstarch
- 1 ½ cups (13.5oz/400ml can) coconut milk
- 1 ½ cups (375ml) whole milk
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 1 ½ cups (180g) sweetened flaked coconut
- 4 tablespoons (57g) unsalted butter
- 1 teaspoon vanilla extract
Whipped cream
- 1 cup (240ml) heavy whipping cream
- 3 tablespoons (20g) confectioner's sugar
- 1 teaspoon vanilla extract
- ¼ cup (18g) sweetened flaked coconut, toasted
Instructions
- Make the pie crust and let it chill in the refrigerator for at least 30 minutes before rolling out. This can be done the day before making the pie. The pie crust recipe makes enough for 2 pies. Freeze half of it for later use.
- Preheat oven to 375°F. Roll out the pie dough into a 12-inch circle. Place the pie dough into a 9-inch pie dish. Place the pie dish into the freezer while the oven preheats.
- Line the pie crust with crumpled up parchment paper. Crumpling it up helps it to form to the crust. Fill the pie weights or beans and make sure they are evenly distributed. Bake for about 15 minutes or until the edges are starting to brown. Remove the pie from the oven and lift out the parchment paper and and weights. Poke holes with a fork all over the bottom of the pie crust. Return the pie to the oven and bake for another 14-15 minutes. Cool the pie crust completely.
- Make the coconut filling by whisking egg yolks and cornstarch together in a small bowl.
- Whisk the coconut milk, whole milk, sugar and salt together in a medium saucepan over medium heat. Whisk occasionally and bring to a boil and then reduce the heat to low. Remove about a ½ cup of the mixture and whisk it into the egg and cornstarch mixture. Whisk continuously so the eggs temper and don't scramble.
- Pour the egg mixture into the saucepan and continuously whisk. The pudding with thicken and begin to bubble. Be careful as the bubbles could burst. Whisk and cook for 1 minute and 30 seconds. Remove from the heat and stir in coconut, butter and vanilla extract.
- Pour the warm filling into the cooled pie crust and place plastic wrap directly on the surface of the pudding. This helps prevent a skin from forming. Refrigerate the pie for at least 3 hours or overnight.
- Make the whipping cream by whipping the heavy whipping cream, sugar and vanilla on high until stiff peaks form. Pipe or spread the whipped cream on top of the pie.
- Toast the flaked coconut by placing them in a frying pan over medium heat. Use a spatula and keep stirring until the coconut flakes have turned a light brown colour. Be care as they can burn very easily. Scatter the coconut flakes over the pie.
- Store the pie, covered, in the refrigerator for up to 3 days. Serve cold.
Notes
- Use canned coconut milk, not coconut milk from a carton as it is very watered down.
- Instead of whole milk, you can use 2% milk. It may be a little less rich in flavour though.
- Don't have unsalted butter? Use salted butter and omit the extra salt in the recipe.
- Put the pie crust in the pie dish into the freezer while waiting for the oven to preheat. This will keep your pie crust from shrinking.Thoroughly chill the pie before serving. It needs 3 hours or more to fully set and cool. No one wants a runny pie.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 95mgSodium: 227mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 6g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.
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