Coconut Cream Pie Old Fashioned

Wednesday, June 3, 2009
Coconut Cream Pie Old Fashioned A little extra work and it's worth it, you'll be in coconut heaven!

For other recipes like this one Homemade Tart Dough Recipe Links for Fillings: Vanilla Pastry CreamBanana PuddingChocolate Pudding are just delightful treats!

Scroll to the printable recipe and let's make this fabulous homemade all from scratch coconut pie!

this is an all homemade from scratch  old fashioned style coconut cream pie with whipped cream, coconut custard filling and toasted coconut

Nothing Better than Homemade From Scratch!

If you want the real deal, this is it!

Anyone that loves coconut will love this coconut cream old fashioned pie.

The filling is heavenly!

Coconut Cream Pie Old Fashioned Pin for Later

this is an all homemade from scratch coconut cream pie with whipped cream, coconut custard filling and toasted coconut

Perfect Custard Filling

This delectable smooth creamy custard is just perfection.

The Coconut Cream Pie lovers dreamy whipped cream and toasted coconut is just the most mouthwatering pie.

Everyone loves this custard pie, it's a treat I make for special occasions.

Also, try my Coconut Cream Poke Cake, it's divine.

this is an all homemade from scratch coconut cream pie with whipped cream, coconut custard filling and toasted coconut

Do you love coconut? Try these other coconut recipes!

Coconut Macaroons

Coconut Cream Martini

Raspberry Coconut Cheesecake Bars


  • Taste the pudding before you fill it to see if you think it's sweet enough
  • Place a piece of wax paper over the top immediately after pouring this into the pie or over the pot it's cooked in
  • Be careful not to burn the coconut, it toasts up perfect in the microwave or oven but watch it carefully. Microwave in 1-minute intervals
  • Only use Coconut milk not WATER

coconut cream pie, pie, homemade coconut cream pie, pudding, coconut pudding
Italian, American
Yield: 6

Coconut Cream Pie Old Fashioned

prep time: 25 min cook time: 45 min total time: 70 mins
This is a coconut cream pie made from scratch.


  • 3/4 cup sugar
  • 1 1/2 cups unsweetened coconut milk
  • 1 1/2 cups whole milk
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 1/4 teaspoon salt
  • 1 1/3  cups flaked, unsweetened coconut ( see note save 1/3 cup extra toasted**)
  • 2 teaspoons vanilla extract or French Vanilla Liqueur... Godiva
  • 1 tablespoon butter
  • 1 (9-inch) baked pie shell recipe below
  • Garnish:
  • toasted coconut
  • Whipped cream( real heavy cream), for topping


  1. In a medium saucepan, combine the kinds of milk, eggs, sugar, cornstarch, and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in  1 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  2. Note***
  3. To toast coconut, spread it in an ungreased pan and bake in a 350 degrees oven for 5 to 7 minutes, or until golden brown, stirring occasionally. To serve fill pie with pudding, top with whipped cream then the top with toasted coconut. Keep Pie refrigerated.
  4. Pie crust shell:
  5. 2 cups all-purpose flour, plus more for surface
  6. 1 tablespoon sugar
  7. 1 teaspoon salt
  8. 3/4 cup shortening
  9. 6 to 7 tablespoons ice cold water
  10. Preheat the oven to 350 degrees.
  11. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a softball. Wrap in plastic wrap and refrigerate at least 30 minutes.
  12. Remove the dough from the refrigerator and place it on a lightly floured surface.
  13. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking. Preheat the oven to 350 degrees. Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using
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Created using The Recipes Generator

Coconut Cream Pie Old Fashioned Pin for Later

this is an all homemade from scratch coconut cream pie with whipped cream, coconut custard filling and toasted coconut


  1. One of my favorites. It's always so light and flavorful. Great recipe.

  2. Talk about childhood memories!

    Great old-fashioned recipe.

  3. YUM! I love coconut, this looks great.

  4. Coconut pie brings bad memories from childhood. Haven't had it in years. I have a raving now.

  5. You got me with the vanilla liqueur, nice flavor addition to this pie. Also saw your coconut cream cake. Buzzed them both! Super posts.

  6. The addition of the vanilla liqueur got my attention. I buzzed this as well as the coconut cake. Thanks for posting this delicious recipe.

  7. This looks FABULOUS! I think I need to buy a bottle of vanilla liqueur...mmmmm. I just wish my family was as crazy about coconut as I am...and I'd whip this up ASAP!

  8. Love coconut. So this is perfect for me.

  9. Beautiful coconut pie. The toasted coconut gives it great color and flavor. I need a slice for dessert...yes yes.

  10. Claudia, I can never find a print button for your recipes? I have to cut and paste into a Word Document.

    1. Hi Linda on the bottom left hand corner there is an arrow it has the print icon to print off. All the newer recipes have recipes cards with print buttons on the card.. Sorry for this inconvenience and thanks for your comments and visit


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