Old Fashioned Coconut Cream Pie Recipe
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Did you know that May 8 is National Coconut Cream Pie Day? Well, now you do. Sometimes I look at the National Day Calendar for inspiration and this was one of those times. I searched through my books and found this recipe. Old Fashioned Coconut Cream Pie is smooth, creamy, and full of flavor. If you love coconut, you will love this pie.
This cream pie is perfect for holidays and potlucks any time of the year. Who doesn’t like pie?
Ingredients You Will Need
Equipment You May Need
- Measuring Cups and Spoons
- Double Boiler
- Whisk
- Pie Pan
- Rubber Spatula
- Pie Server
- Pie Crust Shield
Helpful Tips for Making Old Fashioned Coconut Cream Pie
- To scald milk, add milk to a shallow saucepan. Heat over medium heat and stir frequently. When small bubbles appear around the outside of the saucepan or when the temperature is 180-185 degrees Fahrenheit, the milk is scalded.
- Use a pie crust shield to keep the edge of the crust from burning.
- For best results, chill for at least an hour before serving.
Variations and Substitutes
- Toast coconut before placing it on top
- Vanilla Cream Pie: omit the coconut
- Banana Cream Pie: omit coconut. Alternate layers of sliced bananas and cream filling.
Other Recipes You May Like
You may also enjoy some of my other pies like Strawberry Cream Pie, Pumpkin Chiffon Pie, or Victory Blueberry Pie – 1940’s Recipe. Some of my fellow bloggers have delicious pies too, like this Peanut Butter Pie from Handle the Heat. If you are in the mood for other desserts, you might enjoy these Corn Flake Cookies, these Cake S’mores, or these Matcha Brownies. Mangoes with Rum would also be a delicious choice.
Final Thoughts on Coconut Cream Pie
Old Fashioned Coconut Cream Pie is a delicious treat that anyone who likes coconut will enjoy. It is not for beginning bakers necessarily, but it’s not too difficult to make either. I will be making this again, for sure.
Old Fashioned Coconut Cream Pie
Ingredients
- ⅔ Cup Sugar
- ½ Cup Flour
- ½ teaspoon Salt
- 2 Cups Milk scalded
- 2 Egg Yolks
- 2 Tablespoons Butter
- 1 teaspoon Vanilla
- 1 9-inch Baked Pastry Shell
- ½ Cup Coconut shredded – for filling
- ½ Cup Whipped Topping ie. Cool Whip
- ½ Cup Coconut shredded – for topping
Instructions
- Preheat oven to 350℉
- Heat water in bottom pan of double boiler.
- Combine sugar, flour, and salt in top pan of double boiler.
- Gradually stir milk into above mixture and set over hot water.
- Stir with whisk until thickened thoroughly (about 5-10 minutes).
- Cover, and cook 10 minutes, stirring occasionally with whisk to keep smooth.
- Stir a small amount of hot mixture into slightly beaten egg yolks.
- Stir into mixture in double boiler.
- Cook about 2 minutes, stirring continuously.
- Add butter and vanilla.
- Once butter is melted, remove mixture from heat and cool slightly.
- Add the shredded coconut and pour into the cooled, baked pastry shell.
- Bake at 350℉ until lightly browned (approximately 15 minutes).
- Chill for about an hour before spreading whipped topping over the top.
- Chill for an additional 30 minutes before serving.
- Top with extra shredded coconut before serving.
Notes
- To scald milk, add milk to a shallow saucepan. Heat over medium heat and stir frequently. When small bubbles appear around the outside of the saucepan or when the temperature is 180-185 degrees Fahrenheit, the milk is scalded.
- Use a pie crust shield to keep the edge of the crust from burning.
- For best results, chill for at least an hour before serving.
Adapted from “The American-International Encyclopedic Cookbook” by Anne London, Copyright 1972
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Oh, boy. This pie totally takes me back! My grandma used to make a coconut cream pie that I loved, and this is just like it. So rich and creamy with the perfect tropical coconut flavor.
Thank you so much! It really is a classic. I’m glad you enjoyed it!
This is my FIL’s all-time favorite dessert so I decided to make it for him at a recent dinner party I hosted. He was so happy. He said he had never had such a great version. Thanks for making me a hero in the kitchen.
You’re welcome! I’m happy that he liked it and that it turned out well for you! 🙂
I hadn’t had coconut cream pie for years, so I made this immediately when I came across it! It reminds me of my grandma’s pie. My whole family loved it and I loved that it wasn’t too difficult! Thanks.
I’m so happy you and your family loved it! 🙂
My wife and I had a Gilligan’s Island theme party this weekend and I made this coconut pie to bring along. It was a huge hit. I had a lot of requests for the recipe.
That is so great to hear! I’m glad it was a hit!
My family loved this classic and delicious dessert! And I made sure that I used fresh coconut for it! Thanks also to your post I just learned about the National Coconut Cream Pie Day! This will be part of my calendar from now on.
Fresh coconut is the best, isn’t it? It’s fun to know the national days! I’m happy to hear you liked it.
This pie was a hit at our neighborhood potluck, I didn’t realize I lived next to so many coconut lovers! It was so delicious and creamy, it reminds me of the pie I had growing up. This chilled pie is perfect for summer and I’ll be making it again soon!
That is so great to hear, Emily! 🙂
When do you put coconut in to cream mixture? I only see it for topping.
It is stirred into the the filling right before pouring into the pie shell. I’m sorry that I forgot to put that in the directions. Thank you for catching it. 🙂
sweetened or unsweetened coconut?
Hi Deborah,
I used sweetened for this recipe. 🙂
Best,
Heidi (aka Lulu)