Old-Fashioned Coconut Cream Pie
This from-scratch silky, creamy, decadent old-fashioned coconut cream pie is an absolute coconut cream pie knock-out!
Classic coconut cream pie. Really, there may not be a better pie-for-all-occasions. Unless you are a coconut hater. In that case, you might want to look away.
I happen to love the stuff. And this silky, creamy, decadent pie is just about all that my coconut pie dreams are made of.
I’ve been making this pie for a few years now and we enjoy it with either a graham cracker crust or a traditional pie crust.
One thing I’ve changed as I’ve made it over and over is that I prefer not adding the toasted coconut to the custard filling.
I like the smooth richness of the custard without the texture of the coconut and instead smother the top of the pie with the delicious toasted coconut.
Follow your instincts and do what you like best. Either way, this pie is an absolute coconut knock-out!
Old-Fashioned Coconut Cream Pie
Ingredients
Coconut Cream Pie:
- 1 can coconut milk, can be found in the Asian foods section
- Half-and-half or heavy cream, enough to add to the coconut milk to make 3 cups
- 3 egg yolks
- ¾ cup (159 g) white sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 cup (85 g) flaked coconut, toasted (see note)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 recipe graham cracker crust (below), or traditional pie crust
- Fresh Whipped Cream, lightly sweetened
Graham Cracker Crust:
- 12 whole rectangular graham crackers
- ½ cup (113 g) butter, melted and slightly cooled
- 3 tablespoons sugar
Instructions
- For the pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt.
- Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie).
- Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.
- For the crust: Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.
- Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate.
- Bake for 13-15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.
Notes
Recommended Products
Pie Recipe Source: Aunt Marilyn
Crust Recipe Source: adapted from ATK’s Family Baking Handbook
200 Comments on “Old-Fashioned Coconut Cream Pie”
Mel, I’m going to try making this pie Dairy-free. Do you think I could try subbing the butter in the Graham cracker crust with coconut oil?
Thanks!
Definitely worth a try!
My dad requests that I make this pie every year for his birthday and for Father’s Day. It’s really good.
This pie is divine. When I really enjoy something to my soul I only use one adjective. Thanks Mel. This pie recipe hit the spot.
This is absolutely delicious!!
Is the flaked coconut sweetened or unsweetened?
Thank you for all the great recipes!
I’ve used both and either works great (sweetened is probably the most popular for this recipe).
Had to leave another review over here after the black-bottom recipe! I’m gluten and dairy free so I had to sub some things out (GF Nilla Wafers and Coconut cream for heavy cream) but it came out wonderfully! I was a little nervous to mess up the cream filling but saw a comment from a pastry chef (in the comments) to mix the cornstarch separately with a little milk and it came out perfect. Thanks for another great recipe, Mel!
This is THE best coconut pie recipe. I have been using it for several years now. I buy only the Taste of Thai brand of coconut milk that is next to the pudding on the baking aisle at Walmart. The ones in the Asian food section have a “soapy” taste it & tastes terrible.
I made this for Thanksgiving and it was absolutely delicious and easy to make. My mother said you couldn’t find a coconut custard pie in a bakery as delicious as this pie. We had it for breakfast this morning. Yummy! Happy Holidays to you and your family!,
This is SO delicious! My 8 year old requested coconut cream pie for her birthday. I have never made it before, but I knew I could count on one of your recipes. WOW!!! It was SO simple! I did the graham cracker crust and it was so yummy! The cream was so smooth, mine was not gritty at all!! My husband who isn’t crazy over sweets has eaten almost the whole thing! Yum! I will absolutely be making this over and over! It’s looks so impressive and hard, but it’s so easy and quick!
Have you ever used Coco Lopez in this pie? It’s like a coconut version of sweetened condensed milk. Could you try it?
I haven’t, sorry!
This pie is awesome!!! You not putting the coconut in the custard is SPOT ON! I love coconut cream pie but I always sort of frowned on the texture of the coconut in the custard. By putting it on the top, one still gets the taste of wonderful coconut yet the custard remains smooth and creamy. The coconut milk and extract are perfect. I will continue to use this recipe. So easy but you’re right, decadent.
Trying to find info about “weepy” filling. Need a fix.
If you were to use a traditional pie crust, would you pre-bake the pie crust before pouring the coconut filling in? Thanks!
Yes!
Best pie I ever made! This was my second attempt at making coconut cream pie. The first recipe didn’t have enough coconut flavor. This recipe is spot on even without coconut extract. I don’t have much self control when it comes to this pie so I can’t make it too often. But it’s nice to have a go to recipe. I used a graham cracker crust. Amazing! Thanks for sharing
Thanks, Angela!
Made this with unsweetened coconut cream instead of coconut milk and WOW! So rich! Could probably have used whole milk instead of half-half, but didn’t want to risk it on the first try. I only put toasted coconut on top and loved the creamy texture of the filling with the crunch of the coconut. Never was a fan of the texture of the coconut in the filling anyway! This will be my go-to from now on!
So far it tastes yummy,…I am making it as we speak ☺️
Two little things I did one I put the custard through a sieve ( just in case of any lumps) I also covered it while cooling so it won’t get a skin on top.
Thanks for a great recipe!
I’ve been making this pie since I first saw it on this blog a number of years ago. It is my family’s absolute favourite dessert at Christmas and Easter and my go-to for potluck, because it always gets raves. The only change that I make is that I prefer a regular pie crust. Truly the best coconut cream pie I’ve ever had.
I love the flavor of this pie and have made it several times!! Love it!! But everytime I make it, the custard seems to seperate, like oily from the coconut milk, I’d assume, making the crust soggy. Any thoughts? Recommendations on what I may be doing wrong?!
Hi Lauren – so the coconut cream filling separates after you’ve put it in the pie? What kind/brand of coconut milk are you using?
Made this last night, except I used a regular pie crust. It was fabulous! I love coconut, so the only thing I’d change is adding some coconut to the custard.
This was so delicious. It worked perfectly! Even my chocolate loving family couldn’t get enough.
This is my husbands all time favorite pie!! I’ve made it so many times. And, I’ve shared the recipe over and over again (people always want the recipe when they taste it). One woman I shared it with asked if she can substitute whole milk for the half and half. I have no idea! Do you? I wonder if it would affect the consistency?
Yes, I think so! The pudding will be slightly less rich and maybe a bit thinner, but it will probably work in a pinch.
Did you put some coconut in the pie or just on top? It sounds like the author just uses it on top but I wonder what others do.
HOW DOES THIS PIE DIFFER WHEN YOU USE THE HALF N HALF VS THE HEAVY CREAM? SEEMS ODD THAT THEY ARE INTERCHANGEABLE
JUST VERIFYING.. THE CAN OF COCONUT MILK I BOUGHT SAYS ITS UNSWEETENED.. IS THAT WHAT I SHOULD USE?
Yes I use unsweetened coconut milk.
Hi, I have not made this yet but I would like to make sure I have everything set before prepping it for a gathering. For the sugar ingredients, what type of sugar is needed? It wasn’t stated clear whether it is granulated or powdered. Thank you!
I use granulated sugar for the pudding.
Hi Mel! Can you provide a recipe for the whipped cream, please? Thank you!!
I don’t really have a recipe – I just whip about a cup of heavy cream with a couple tablespoons powdered sugar and a drizzle of vanilla extract. Hope that helps!
I made this pie yesterday and Oh my Heaven it is delicious!!! One if the best recipes I’ve used!
Thanks, Linda!
Hey Mel!
Any tips on making this pie and traveling with it Thanksgiving morning? I was going to make the crust and custard part Wednesday and wait to make the whipped cream til we arrive, but I’m not sure if it will be okay in the car. Thanks!
How long is your car ride? I think it should be fine – do you have a cooler you can keep it in?
I need to make these pies 3 days prior to use. Can I make just the custard part ahead and add to the crust the day of? thanks
I think so. The custard will be quite thick from being refrigerated but it should still be spreadable.
Best coconut cream pie ever! I get request to make this all the time! Thank Mel!
Love the recipe. I put a little toasted coconut under the filling too. Mmm
Hello – Your coconut cream pie is amazing. I have made it a few times and it has been
quite a success. However, it’s the crust that I’m not happy with. My graham crust box
says 1 1/4 c. crumbs with 1/4 c melted butter. Yours seems to be so much more
butter. Could you please measure your crumbs please instead of referring to whole crackers.
I’d like to try it again with your measurements.
It’s about 1-1/2 to 2 cups graham cracker crumbs.
I’ve done the filling twice today but it never got “really thick” like it said in the recipe. How thick is it supposed to get?
I scrapped my first batch when it separated, and I put the second batch in the crust… I hope it will turn out all right…
Hi Cynthia. It is supposed to be pretty thick. Did it end up working out after chilling?
Oh, wow, this was good! I didn’t realize coconut cream pie was so simple!
Just made this yesterday and it was a hit! I followed the directions to the letter and it turned out perfectly. My family and guests loved it. So proud of myself! Thanks Mel!
I’m proud of you, too, Connie!
I made this pie it taste good but too thick it needs more liquid in it
Fabulous pie. I got no end of compliments. It is sweet but not so sweet that the rich coconut cream doesn’t make an appearance. It sets up beautifully and the toasted coconut on top is a winner!
I don’t have access to Angelflake or other brands of packaged or canned coconut– only fresh. Has anyone tried this with fresh grated coconut? Thank you.
This was perfect! I had no coconut extract so left it out.
If it’s gritty perhaps you used corn flour instead of corn starch by mistake?
Wonderful added the toasted coconut.Asked to bring this to all get togethers
This filling is like velvet- subtle flavor- I dont like cocnut extract and cant find it anyway, so I didnt use it- just a beautiful recipe. Heaven on earth:) Thanks Mel.
I just made this for my mother-in-law. The taste is wonderful. I had a little issue with making the custard completely smooth. My cornstarch got a little lumpy:) any suggestions would be appreciated. Thanks!
It might just need to be stirred more frequently, Amy – and also, if it’s lumpy like that, you can strain the cooked custard through a fine mesh strainer and that should help!
I used whole raw milk and it was great!
The first time I made the pie I also made my own coconut milk (boiling coconut flakes… found this trick online) and this time I used a can of organic coconut milk. I actually liked the flavor of the coconut milk I had to make in a pinch better. But both times I used my raw milk and it was nice and thick.
Thought this info might come in handy for others…My can of coconut milk was set to expire in 4 months and half of it was more like hardened coconut oil, so my ignorance of its safety caused me to throw a little away (keeping
1.5 cups), so maybe that is why. (Now I know the hardening is normal… especially in organic. As long as its not moldy or smelly.)
I mix the egg yolks, cornstarch and half the sugar in a separate bowl while the milks and surar and salt come to simmer, then mix about a cup of the hot liquid into the yolk mixture and add them to the hot liquid and stir quickly…no lumps no hassle! Ever! also put a tablespoon ofbutter in with flavoring at the end…even smoother.
Can’t wait to make this! Do you use imitation coconut or pure coconut extract?
I’ve used both, but often have imitation in my cupboard since it’s easier to find.
Yummy!
Made this per recipe, with toasted coconut both in filling and as a garnish. Filling was smooth, creamy and delicious!
Let me begin by saying I’m a graduate of culinary school and specialized in pastry. Mel has provided you with an outstanding recipe. Follow exactly and the results will be perfection. Here are just a few hints. Like many of you, I could not find coconut extract. Here’s what I did: Purchase a bag of unsweetened coconut (shredded). Bob’s Red Hill makes it and it comes in a 12 oz bag. Take not quite 1/2 the bag and steep it in the 3 cup liquid over night (cover well). Strain well the next day pushing thru with the bottom of a glass. Some of the liquid will be absorbed so you will need to add addition 1/4 to 1/2 cup to make up the 3 cups of liquid. Required. You will have a wonderful coconut taste. In addition, when I use cornstarch, I always put it in a small separate dish and add about 1/4 to 1/3 of the liquid and stir well then add it back into the remaining liquid. If you do this and follow the advice of Mel by non-stop stirring along with a medium low flame you should get excellent results. One more point, the minute I see the liquid begin to boil, I pull it off the stove and pour into a cooled pie plate. Mel has provided you with the best coconut cream pie recipe that I’ve seen. So, Kudos and accolades to you Mel.
Thanks, Sue! 🙂
Wanted to try Sue’s idea of steeped coconut juice but don’t understand it. Does she mean using this to replace the half-and-half or heavy cream that gets added to the canned coconut milk? Love Coconut everything and crazy about Coconut Cream Pie so excited to try this recipe.
This is an excellent tasting pie but the grainy taste exists. if you rub some of the filling between your fingers you cant feel it but you can feel it in your mouth it is quiet strange if you take some of the filling and spoon some out and look at it closely you can see it its not lumps its fine and very small all the same size the cause is beyond me.
Fantastic smooth texture , i used the coconut to garnish the pie. I made it exactly as directed .
I’ve made this twice and didn’t have any issues with leftover grittiness, separation, etc. So not sure what happened for everyone but it is PERFECT!
I’ve made this pie at least 6 times and it is by far the best coconut cream pie recipe. It always turns out the same every time. Instead of a graham cracker crust, I bake a regular pie crust but that’s my preference. Great recipe!
Thanks, Jenny!
I made this recipe today and although I was nervous because of so many people’s bad reviews I had luck with mine and it turned out amazing. I’m not a baker and I love this recipe. Thank you so much!!!
This recipe is inconsistent. Instead of one 9inch pie crust you need two. If you bring it to a boil on medium-low heat it will take a while and the next day be very gritty and grainy.
Sorry you didn’t have great luck with this recipe, Emily!
I have been making this pie for the last few years at thanksgiving and everyone loves it! As I got on to write down the recipe (again…I need to organize my recipes better obviously), I realized maybe I should throw in a tip on how I change it up. I actually don’t use graham crackers for the crust, I buy macaroons and when I am chopping them in the food processor, I throw in some toasted coconut too, just for good measure and extra coconut. That crust is AMAZING!
I’ve stirred for a long time and it has never gotten thick in the pan. I double che led and made sure I put everything in…I can’5t figure out why.
Little more corn flour?
Increase temp slightly? I find if it’s too low nothing happens,