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Old Fashioned Coconut Cream Pie Recipe

Coconut Cream Pie

Coconut Cream Pie

Old Fashioned Coconut Cream Pie Recipe

Coconut Cream Pie is one of my husband's favorite desserts, but it has to be just right! I never, ever use a boxed pudding mix to make the filling. It just is not the same; there is nothing quite so flavorful, buttery, and rich as a home made custard. If you need to take short cuts, using a Pillsbury roll and fill pie crust will save you lots of time and they are really pretty good.

This recipe takes a little time, not because it is difficult but because there are basically 3 separate steps.

  1. Making the pie crust,
  2. making the filling,
  3. and making the meringue.

Don't forget that you will need about an hour to let the pie cool before you should serve it. A hot filling might be runny and the meringue should be allowed to set. The bit of extra time is worth it though, once you taste the real deal, you will never go back to pudding in a box!

Don't like coconut?

You can alter this to a Vanilla Cream Pie by simply leaving out the coconut, or trade the coconut for banana and enjoy a Banana Cream Pie instead. Have fun!

Cook Time

Prep timeCook timeReady inYields

1 hour

30 min

1 hour 30 min

6-8 people

Coconut Cream Pie Ingredients

  • 1 Cooked Pie Shell, (Recipe below)
  • 3/4 cup Sugar
  • 1/4 cup Cornstarch
  • 2 1/2 cups Half-and-half
  • 4 Egg yolks, Slightly beaten--Save the egg whites for the meringue
  • 1 tablespoon Butter
  • 1 1/2 teaspoons Vanilla
  • 1 cup Coconut, Packaged/ shredded
  • 4 Egg whites
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Cream of tartar
  • 1/2 cup Sugar
Cook filling until it is thick and bubbly.

Cook filling until it is thick and bubbly.

When meringue is ready, it will form stiff peaks.

When meringue is ready, it will form stiff peaks.

Spread meringue over filling and seal it to the edges of the pie crust.

Spread meringue over filling and seal it to the edges of the pie crust.

Bake until golden brown.

Bake until golden brown.

Coconut Cream Pie Instructions

  1. Preheat oven to 325F.
  2. Mix sugar and cornstarch in a medium size saucepan. Gradually add half-and-half, stirring constantly.
  3. Cook on low heat until filling is beginning to thicken. Stir constantly.
  4. Remove the filling from heat. Ladle about a cup of the hot filling in with the slightly beaten egg yolks, and mix well. Then add the yolk mixture back into the saucepan.
  5. Put the filling back on at a low heat : cook and stir until it comes to a boil.
  6. Again, remove the filling from heat. Mix in butter, vanilla and shredded coconut. Cover to keep warm while you make your meringue.
  7. Using a large mixing bowl, mix the egg whites, vanilla and cream of tartar. Whip with an electric beater until foamy. Soft, curly peaks should form after a few minutes.
  8. Continue to whip while spooning in the sugar, a bit a time. Continue to whip on high speed until the meringue is thick and smooth, and all of the sugar is completely dissolved. This may take 5 minutes or more.
  9. When meringue is ready, pour the hot filling into your prepared pie shell, then spread the meringue over the filling, making sure to seal the edges to the pie crust. If you do not properly seal your meringue, it will shrink back from the edge during baking.
  10. Sprinkle a bit of shredded coconut on top of meringue. Bake for a half an hour or until meringue is golden.
  11. Let cool for at least an hour before serving. Enjoy!

Pie Crust Ingrediens

  • 1 1/4 cups Flour
  • 1/4 teaspoon salt
  • 1/3 cup Butter Flavor Crisco
  • 5-6 tablespoons Ice water
Cut in Crisco with a dough blender.

Cut in Crisco with a dough blender.

Press the edges with thumb and fingers or a fork to create the trim.

Press the edges with thumb and fingers or a fork to create the trim.

Pie Crust Instructions

  1. Mix together the flour and salt in a large mixing bowl.
  2. Cut in the Crisco with a dough blender until you have pea sized pieces.
  3. Shake flour mixture to one side of the bowl.
  4. Sprinkle one tablespoonful of the iced water over the mixture, and move moistened dough to the opposite side of the bowl with a fork.
  5. Repeat with remaining water, one tablespoon at a time.
  6. Press the dough into a ball with your hands. The dough should be crumbly but moist enough to stay together in the ball.
  7. Generously flour a large working surface of your kitchen counter-top. Place the ball of dough onto the surface and press into a circle.
  8. Generously flour a rolling pin and roll your dough, from center out, into a circle about 11 inches across.
  9. Transfer dough into a 9 inch pie plate but wrapping it around your rolling pin, and unwrapping it on the pie plate.
  10. Press the edges with thumb and fingers or a fork to create the trim.
  11. Prick the crust with a fork before baking to keep your crust from bubbling.
  12. Bake at 450°F for 10-12 minutes or until light-golden. Cover edges with foil if they start to get too dark before the rest is done.
  13. Let cool.


Kalmiya from North America on March 06, 2013:

This looks delicious; I love coconut cream pie. Thanks for the photos and recipe.

Mrs. Menagerie (author) from The Zoo on May 14, 2012:

Why thank you Vespawoolf!!!

Vespa Woolf from Peru, South America on May 09, 2012:

I love coconut cream pie and am thrilled to have a tried and true recipe. Thank you for sharing!

Mrs. Menagerie (author) from The Zoo on May 08, 2012:

Thank you, thank you!

JSParker from Detroit, Michigan on May 08, 2012:

Oh, yum. This is a keeper. I always have this debate about store-bought and homemade pie crust. I think it's just the IDEA that it's better, not that it really is.

This is the pie my mother made when I was growing up. Sweet!

Deb Hirt from Stillwater, OK on May 07, 2012:

Voted useful and interesting. This sounds like a dream.

Mrs. Menagerie (author) from The Zoo on May 07, 2012:

Thanks so much...I think this would make a great Mother's day menu item.:)

Linda Crampton from British Columbia, Canada on May 06, 2012:

I love coconut cream pie! Thank you for sharing the recipe - it does sound delicious, and it looks wonderful in the photo of the finished product!

Thomas Silvia from Massachusetts on May 06, 2012:

Hi Mrs. Menagerie,Great recipe and well explained . coconut cream pie is one of my favorites and your looks so delicious !

Mrs. Menagerie (author) from The Zoo on May 06, 2012:

Thank you and I hope you all enjoy this as much as we do!

Claudia...sorry about that...by Crisco, I mean shortening. You can use real butter but make sure it is cold when you start your pie crust and don't overwork the dough because butter can get too soft.

Claudia Tello from Mexico on May 06, 2012:

Your coconut cream pie looks delicious!!!! I love coconut and I would make it just as your recipe goes without substitutions. One question though, I have no idea what Crisco is, never heard of “butter flavor Crisco”.... what is it? could I replace it with butter?

Great recipe hub, nice original images and perfect formatting.

Corey from Northfield, MA on May 05, 2012:

Ooh my favorite. I must make this. Thanks!

moonlake from America on May 05, 2012:

This is my favorite pie. Your recipe looks so good. Makes me want to make one tomorrow. Voted Up.

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