There’s just something about an Old-Fashioned Coconut Cream Pie that feels like a hug from grandma. Creamy, dreamy, and packed with toasted coconut goodness, it’s the kind of dessert that never goes out of style—and always disappears first at the party.
If you’ve ever been intimidated by pie-making, this recipe is here to change that. This easy Old-Fashioned Coconut Cream Pie skips the stress and brings all the homemade flavor, thanks to a quick stovetop filling, a store-bought pie crust (or homemade if you’re feeling fancy), and a fluffy whipped topping that comes together faster than you can say “seconds, please.”
Why You’ll Love This Old-Fashioned Coconut Cream Pie
🥥 Creamy coconut filling with just the right amount of sweetness
⏱ Quick stovetop prep—no baking drama here!
🥧 Store-bought crust friendly for weeknight ease
🍽 Perfect for holidays, brunch, or any “just because” moment
👩🍳 A total confidence booster if you’re new to pies
Whether you’re whipping this up for Easter, a summer picnic, or a random Tuesday dessert craving, this fast Old-Fashioned Coconut Cream Pie recipe always hits the sweet spot.
Ingredients You’ll Need for Old-Fashioned Coconut Cream Pie
This nostalgic favorite is built on simple pantry staples you probably already have:
- 1 cup sweetened coconut flakes (plus extra for topping)
- 2 cups half-and-half
- ½ cup white sugar
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pre-baked pie shell (homemade or store-bought)
- 1 container whipped topping (or homemade whipped cream)
Optional: Toast the extra coconut flakes for a golden, crunchy topping. It’s worth it, I promise!
How to Make This Peasy Old-Fashioned Coconut Cream Pie
Here’s how to bring this dreamy pie to life:
1. Toast the Coconut (Optional but Fabulous)
Spread the sweetened coconut flakes on a baking sheet and toast at 350°F for 5–7 minutes, stirring occasionally. Watch it closely—it toasts fast!
2. Make the Creamy Coconut Filling
In a medium saucepan over medium heat, whisk together the half-and-half, sugar, flour, eggs, and salt. Stir constantly until the mixture thickens into a pudding-like consistency (about 8–10 minutes).
Remove from heat and stir in ¾ cup of the toasted coconut and the vanilla extract.
3. Assemble & Chill
Pour the warm filling into your pre-baked pie shell. Smooth the top, cover loosely, and refrigerate for at least 3 hours or until fully set.
4. Top It Off & Serve
Once chilled, top with whipped topping and sprinkle with the remaining toasted coconut. Slice, serve, and savor!
From My Kitchen to Yours
This pie brings back memories of my grandma’s Sunday lunches—where dessert was always mandatory, and coconut cream pie was king. I remember watching her toast the coconut “just until golden,” and now I say the same thing to my daughter while she stirs the filling on the stove. It’s amazing how food brings generations together, isn’t it?
Old-Fashioned Coconut Cream Pie
Ingredients
Method
- Toast the coconut flakes on a baking sheet at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden. Reserve a few tablespoons for topping.
- In a medium saucepan, whisk together half-and-half, sugar, flour, eggs, and salt over medium heat. Cook, stirring constantly, until thickened—about 10-15 minutes.
- Remove from heat. Stir in vanilla extract and most of the toasted coconut (save a bit for garnish).
- Pour the warm coconut filling into the prepared baked pie shell. Smooth the top with a spatula.
- Refrigerate the pie until fully chilled and firm, about 3 hours or overnight.
- Before serving, top with whipped topping and sprinkle with reserved toasted coconut flakes.
Notes
FAQs About Coconut Cream Pie
Can I make this pie ahead of time?
Yes! It’s actually best made a day in advance so it can chill completely.
Can I use coconut milk instead of half-and-half?
You can, but it will result in a thinner filling and stronger coconut flavor. Stick with half-and-half for the creamiest result.
Can I freeze coconut cream pie?
Not recommended—the filling texture tends to get watery after thawing. It’s best enjoyed fresh or within 2–3 days stored in the fridge.
How do I toast coconut properly?
Bake it on a tray at 350°F for 5–7 minutes, stirring every 2 minutes. It should be golden, not burnt.
Want More?
If you loved this Old-Fashioned Coconut Cream Pie, you’ll want to add these to your dessert (and dinner!) rotation:
- Ramen Lasagna – A comfort food mashup that always surprises.
- Perfect Air Fryer Chicken Breast – A juicy, flavorful main to balance all that sweetness.
- The Viral Cottage Cheese Flatbread Recipe – Trendy, protein-packed, and totally weeknight-approved.
- How to Make Low-Fat Yogurt at Home – Great for topping with fruit… or a spoonful of leftover whipped cream 😉
- Looking to shake things up? These Sushi Rolls with Salmon from Convivial Recipes are light, flavorful, and surprisingly simple for a weekend kitchen adventure.
Final Slice
This easy Old-Fashioned Coconut Cream Pie proves that homemade pie doesn’t have to mean rolling dough and breaking a sweat. With its smooth, coconut-packed filling and no-fuss assembly, it’s the kind of dessert that impresses every time—with none of the stress. Serve it chilled, slice it generously, and enjoy a bite of tradition that tastes like pure comfort.
