In this signature old-fashioned coconut cream pie, the star is a velvety coconut custard nestled in a crisp, flaky crust. It’s topped with a silky, golden-brown meringue that melts in your mouth, complementing the dense, flavorful coconut filling. The final touch of toasted coconut flakes not only adds texture but also enhances the deep, rich coconut flavor, making this pie a timeless favorite.

Calling all coconut lovers!!! If you love coconut, you need to try this old fashioned coconut pie recipe. It is a delicious and easy recipe with basic ingredients.

It’s the best coconut cream pie you’ll ever sink your teeth into. Seriously, there is a little bit of heaven in every bite with its creamy coconut flavor. Plus, it’s perfect for bake sales, potlucks, holidays, or any occasion!

It’s no secret in my family that chocolate pie is my favorite, but coconut pie comes in right behind it! I’ve about decided I’m a pie person. Oh, don’t get me wrong. I like cake too, but if I have a choice, I’m reaching for pie!

Are you a cake or a pie person? If you are a cake person, this yummy coconut pie may convert you. It is the best pie you’ll ever eat!

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Have you ever made a coconut pie from scratch? Well, this is a great old-fashioned coconut pie recipe to try if you haven’t!

I have three different recipes, and they are all fantastic. Today I’m going to share my mother in laws recipe. She’s a phenomenal cook/baker. She had a cafe in our small rural town in Oklahoma. She’d have people come in and purchase a whole pie, pie dish included. Yes, they are that good!

Because she made so many pies at the cafe, she started making the cream pie filling in the microwave to save time. I like making mine in a cast iron skillet. I’m including directions to make it both ways. There is no difference in the taste, just the cooking method. Just pick which one you prefer and start cooking.

Let’s get started!

Old Fashioned Coconut Pie Recipe Ingredients

Most cream pies feature common, basic ingredients, so you can make one without having to shop around for hard-to-find ingredients. If you have staple ingredients in your pantry and refrigerator, you probably already have all of the ingredients necessary to bake this comforting dessert.

Pre-baked Pie Shell – Check out my no-roll crust. It’s easy to make and has a flaky crust. If you want to keep it simple, you can go with store-bought. I recommend Pilsbury crust in the refrigerator section if you go that route.

Sugar

Flour

Salt

Eggs

Milk – You can combine whole milk with coconut milk to kick up the coconut flavor. Make sure you purchase canned coconut milk. You find it in the Thai food aisle.

Vanilla – If I’m not using homemade vanilla (learn how to make your own here), I’m using this one. It’s delicious!

Coconut – I use sweetened coconut flakes.

Bake your Crust

The first thing you need to do is bake your crust.

As I said earlier, you can make your own crust or purchase a refrigerated or frozen crust. This is a great recipe for one. It’s simple and delicious; best of all, you don’t have to roll it out!

Bake your pie shell for the recommended time and set aside to cool to room temperature.

How to Make Coconut Cream Pie Filling

Have you gathered all your ingredients? It’s time to make our old-fashioned coconut custard.

You’ll first want to decide if you are going to make your filling on the stovetop or microwave. The end result is the same; I promise it will be delicious either way.

Mix your sugar, flour, and salt together in an iron skillet or medium saucepan (microwave-safe bowl if using the microwave method). Whisk until all the flour lumps are gone.

Next, we separate the egg yolks. If you will be making a meringue, set the egg whites aside for later. I like to place the egg whites in a bowl I’m going to make the meringue in. I don’t want to dirty any extra dishes than necessary. Do you do that, too, or am I the only one?

Place the yolks in a bowl and add your milk (sometimes I mix it all in the skillet with the dry ingredients). Do it however you choose. Mix well, and then add this mixture to your skillet of dry ingredients. the wet and dry ingredients well. We don’t want any lumps. Note: If you use coconut and whole milk, use equal parts.

Cook the mixture over medium heat. It’s important not to leave the filling unattended while it’s cooking. Stir constantly. You don’t want it to scorch.

If making in the microwave, you will want to microwave on high for 3-4 minutes and stir. Repeat this until the mixture has thickened.

This coconut custard has a rich, creamy texture and will look like pudding once it’s finished cooking. You may think it’s not thickening up, but it will thicken; keep stirring until it looks like this!

You want to ensure the mixture thickens properly, or you’ll have a runny mess. If it happens, don’t stress over it. You can always eat it and try again. Every person I know has made a pie that didn’t set up at least once in their lives.

Once your coconut custard has thickened up, remove it from heat, It’s time to add the butter and vanilla extract. Mix until well combined.

Next, we add our shredded coconut. Mix all that goodness together. Yum!

old fashioned coconut pie with evaporated milk

Coconut Cream Pie Topping Ideas

Now it’s time to discuss toppings.

When it comes to topping your homemade coconut pie, you have several options.

Meringue – This is my first choice and, honestly, the only way I’ve eaten cream pies. If you choose to go this route, you can find my recipe on my chocolate pie blog post.

Whipped Cream – Have you ever made homemade whipped cream? If not, you’re missing out. It’s divine and super simple. All it takes is heavy whipping cream and a bit of powdered sugar to taste. I use my kitchen aid stand mixer with the whisk attachment to make it. Combine about 1- 2 cups heavy cream and add 2-4 tablespoons of powdered sugar and whip it until it’s the consistency of cool whip. Add 1/4 – 1/2 teaspoon of vanilla extract, and you are all set.

Cool Whip – This is the easiest of the topping choices and saves you the most time.

Maybe it’s a southern thing, but I believe cream pies need a fluffy meringue. lol! If you want to use a different topping, I promise I won’t judge. You may even want a big scoop of vanilla ice cream with yours!

Pour your custard into your cooled pre-baked pie shell.

If you chose meringue, spread it over the warm pie filling, ensuring it attaches to the edges of the pie crust. This will help prevent your meringue from shrinking.

Use a spoon to spread it and create soft peaks. Sprinkle lightly with shredded sweet coconut.

Bake until golden brown in the oven, about 10-15 minutes. Check it frequently, as you don’t want it to burn.

Transfer to a wire rack and allow the pie to cool before serving.

If you have chosen to use whipped cream. You will want to toast some coconut flakes to sprinkle on top.

To toast coconut:

1. Spread coconut evenly on a baking sheet and toast in a 350 oven until golden brown.

1. Remove from oven and let cool.

1. Sprinkle toasted flakes over the top of the whipped topping.

Cut yourself a big slice and enjoy!!!!

Coconut pie is a family favorite! This recipe is easy to make and has simple ingredients. It’s the best pie you’ll ever sink your teeth into. I promise you won’t be disappointed! Give it a try, and let me know what you think!