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Old-Fashioned Coconut Cream Pie


Classic coconut cream pie with a smooth rich custard topped with toasted shredded coconut. If you're a fan of coconut you have to give this recipe a go, it's delicious!

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Rate this recipe 4.7/5 (21 Votes)


  • 1 can coconut milk
  • Half-and-half or heavy cream (enough to add to the coconut milk to make 3 cups)
  • 3 egg yolks
  • 3/4 cup white sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted*
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 recipe graham cracker crust (recipe below) or traditional pie crust
  • Fresh whipped cream, lightly sweetened
  • 12 whole rectangular graham crackers
  • 1 stick butter, melted and slightly cooled
  • 3 tablespoons sugar


Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1


In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie). Pour the custard into the baked and cooled pie shell and chill 2 to 4 hours or until firm. Top with whipped cream and the toasted coconut.


Preheat oven to 325°F.

Finely crush graham crackers in a food processor or in a Zip-loc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened. Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate. Bake for 13 to 15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.


*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325°F, tossing often, until lightly toasted, about 12 to 15 minutes.

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