Old-Fashioned Coconut Cream Pie
Every family has that one dessert that simply has to be on the table for the holidays—something that feels like tradition, nostalgia, and comfort all wrapped into one irresistible bite. For me, that dessert is this Old-Fashioned Coconut Cream Pie. I make it every Christmas without fail, and every year, it earns its place as the star of the dessert table. There’s just something magical about the silky coconut filling, the buttery crust, the cloud-like whipped cream, and that subtle crunch of toasted coconut on top.
Holiday desserts can often be rich and decadent, but this one strikes the perfect balance—creamy but not heavy, sweet but not overwhelming, flavorful but beautifully simple. It tastes like something your grandmother would pull out of the oven on a snowy December evening, filling the kitchen with warmth and anticipation. One slice in, and you’re transported straight into a Christmas memory you never want to forget.
This recipe doesn’t rely on fancy methods or complicated ingredients. It’s old-fashioned in the best way—straightforward, comforting, and deeply satisfying. What makes it truly special is the coconut custard, cooked slowly on the stovetop until thick, smooth, and velvety. A splash of vanilla and a little butter round it out with richness, while the shredded coconut folded into the filling gives it texture and flavor that tastes like holiday magic.
If you’re looking to add a timeless dessert to your Christmas menu—or even start a new family tradition—this Coconut Cream Pie is the perfect choice. It never disappoints, it always delights, and it just might become the recipe your loved ones ask for every year.
Below is the exact recipe as I make it each Christmas:
Old-Fashioned Coconut Cream Pie Recipe
Ingredients:
- 1 pie crust
- 1 cup shredded coconut
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
- Additional shredded coconut for garnish
Directions:
- Preheat your oven to 350°F (175°C). Bake your pie crust until it’s perfectly golden brown, just following the package instructions. Once done, set it aside to cool.
- Grab a saucepan, and mix together your sugar, cornstarch, and salt. Slowly pour in the milk while stirring to create a smooth mixture.
- Put the saucepan over medium heat. Keep whisking constantly until your mixture gracefully thickens and starts to bubble.
- In another bowl, whisk your egg yolks. To prevent any curdling, add a little bit of the hot mixture to your yolks to temper them. Then, blend it all back into the saucepan.
- Continue cooking and stirring for an extra 2 minutes to get that perfect consistency. Once done, remove from the heat and invite butter, vanilla extract, and shredded coconut to join the party in the saucepan.
- Pour this creamy coconut dream into your baked pie crust, spreading it evenly.
- Let it cool on the counter for half an hour before transferring it to the refrigerator. Give it at least two refreshing hours to chill.
- Just before diving in, layer on some whipped cream and sprinkle a tad more shredded coconut on top for that final touch. Serve and enjoy!
Why This Pie Works Every Time
✨ Foolproof custard: Tempering the egg yolks ensures a silky-smooth texture without curdling.
✨ Not too sweet: The sugar levels are just right, allowing the coconut flavor to shine.
✨ Perfect make-ahead dessert: The pie needs chilling time, making it ideal for holiday prep.
✨ Traditional flavor: Vanilla, butter, and coconut come together with nostalgic charm.
Tips for the Best Coconut Cream Pie
Toast your coconut topping:
Sprinkle the additional shredded coconut onto a baking sheet and bake at 325°F for a few minutes until lightly golden. This adds a warm, nutty layer of flavor.
Use full-fat milk:
It creates a richer, creamier custard that tastes luxurious without being heavy.
Chill overnight if possible:
A longer chill time helps the custard set beautifully and gives you cleaner slices.
Serve cold:
This pie is at its best straight from the refrigerator, making it refreshing after a big holiday meal.
Serving Suggestions
Pair this Coconut Cream Pie with:
- A warm mug of hot chocolate or holiday coffee
- A drizzle of caramel sauce for extra sweetness
- Fresh berries for a pop of color and tartness
It also makes a stunning centerpiece for your dessert table. The snowy whipped cream and toasted coconut look like a winter wonderland—simple, elegant, and festive.
Final Thoughts
Every Christmas, this Old-Fashioned Coconut Cream Pie reminds me why classic recipes are timeless. No matter how many modern desserts we try each year, everyone always circles back to this one. It’s comforting, nostalgic, and undeniably delicious—everything a holiday dessert should be.
