🥥 The Absolute Best Coconut Cream Pie

A classic, creamy, old-fashioned coconut cream pie that’s been perfected over 40 years.

If you’ve been searching for the ultimate coconut cream pie, this is the one. This recipe has been passed down and baked for decades — smooth, silky, full of coconut flavor, and topped with fluffy whipped cream. It’s truly the best coconut cream pie you’ll ever taste — simple, comforting, and timeless.

Every bite delivers that perfect balance of sweet coconut, rich custard, and buttery crust that keeps everyone coming back for seconds.

🥧 Ingredients

For the Filling:

• 1 cup milk
• 1 cup sweetened flaked coconut
• 1 teaspoon light cream (or half-and-half)
• ½ cup sugar
• 2 tablespoons cornstarch
• 2 eggs, separated
• 1 teaspoon vanilla extract

For the Crust & Topping:

• 1 pre-baked pie crust (9-inch, homemade or store-bought)
• 8 ounces whipped cream (homemade or store-bought)

👩‍🍳 Directions

Step 1: Bake and Cool the Pie Crust

Bake the pie crust according to package or homemade instructions.
Let it cool completely before adding the filling.

Step 2: Make the Coconut Custard

1. In the top of a double boiler, combine milk, light cream, and sugar.
2. Heat until it begins to boil gently.
3. In a small bowl, dissolve cornstarch in a bit of cold water.
4. In a separate bowl, beat egg yolks until pale and smooth.
5. Slowly whisk the cornstarch mixture into the yolks, blending well.
6. Gradually add this egg mixture into the hot milk mixture, whisking constantly to avoid curdling.
7. Continue cooking for about 5 minutes, stirring constantly, until thickened.

Step 3: Add Flavor and Coconut

Remove from heat. Stir in the vanilla extract and flaked coconut.
Let the filling stand for about 30 minutes to slightly cool and thicken.

Step 4: Assemble the Pie

Pour the coconut filling into the cooled pie crust.
Cover with plastic wrap (press directly onto the surface to prevent a skin from forming) and refrigerate for at least 30 minutes or until set.

Step 5: Top and Serve

Once the filling is firm, remove the plastic wrap.
Spread the whipped cream generously over the top, smoothing with a spatula.
For a special touch, sprinkle with extra toasted coconut.

Slice, serve chilled, and enjoy pure coconut heaven! 🥥✨

💡 Tips for the Best Coconut Cream Pie

• Toast the coconut: Toast half the coconut in the oven until golden brown before adding it to the custard — it enhances the flavor beautifully.
• Use whole milk: For the creamiest filling, don’t skimp on fat — full-fat milk or light cream works best.
• Prevent lumps: Always stir constantly while cooking the custard to ensure a smooth, silky texture.
• Make ahead: This pie sets beautifully overnight. Make it the day before serving for even better texture.
• Garnish ideas: Sprinkle toasted coconut flakes or white chocolate curls on top for a bakery-style finish.

🕰️ Storage

• Refrigerate: Store covered in the fridge for up to 4 days.
• Do not freeze: Custard-based pies don’t freeze well — the texture can separate.

❤️ Final Thoughts

This old-fashioned coconut cream pie is the very definition of comfort dessert — creamy, rich, and full of nostalgia. Whether it’s for Sunday dinner, Easter brunch, or a family celebration, it’s the kind of dessert that never goes out of style.

After one bite, you’ll understand why this recipe has been cherished for over 40 years — it’s simply the absolute best. 🥥💛