Old Fashioned Coconut Cream Pie


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. If using a store-bought pie crust, press it into a 9-inch pie dish. Optional: Sprinkle shredded coconut evenly over the bottom of the crust for added texture.
  3. Bake the crust according to package instructions (usually 8–10 minutes) until lightly golden. Remove and let it cool slightly.

2. Make the Coconut Custard Filling

  1. In a medium saucepan, whisk together the milk, sugar, and flour until smooth.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).
  3. In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot mixture into the yolks to temper them, then slowly pour the tempered yolks back into the saucepan.
  4. Continue cooking for 2–3 minutes, stirring constantly, until the custard is thick and coats the back of a spoon.
  5. Remove from heat and stir in the vanilla extract, coconut extract (if using), and shredded coconut.
  6. Pour the custard into the cooled pie crust, spreading it out evenly. Cover the surface with plastic wrap (to prevent a skin from forming) and refrigerate while preparing the meringue.

3. Make the Meringue Topping

  1. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  2. Gradually add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
  3. Beat in the vanilla extract.

4. Assemble the Pie

  1. Spread the meringue evenly over the chilled custard, making sure to seal the edges against the crust to prevent shrinkage.
  2. Use the back of a spoon to create decorative swirls in the meringue.

5. Bake

  1. Bake in the preheated oven for 10–12 minutes, or until the meringue is golden brown.
  2. Remove from the oven and let the pie cool completely on a wire rack.

6. Chill and Serve

  1. Refrigerate the pie for at least 4 hours (or overnight) to allow the custard to set fully.
  2. Slice and serve chilled, enjoying every bite of this creamy, coconutty dessert!
  3. Perfect as a standalone treat or paired with a dollop of whipped cream or a sprinkle of extra shredded coconut for added flair.

Tips for Success

  • Use Fresh Ingredients: High-quality eggs and fresh coconut extract make a noticeable difference in flavor and texture.
  • Toast the Coconut: Lightly toast the shredded coconut before adding it to the custard for a deeper, nuttier flavor.
  • Switch Milks: Use full-fat coconut milk for an even richer, more tropical taste.
  • Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Keep chilled until ready to serve.

Why This Recipe Works

This Old Fashioned Coconut Cream Pie combines the creamy smoothness of custard with the sweet, nutty flavor of shredded coconut. The result is a dessert that’s both satisfying and indulgent, with layers of flavor that feel luxurious yet approachable. Whether served as a standalone dessert or customized with your favorite toppings, this recipe delivers big on taste and simplicity without requiring advanced baking skills.

Conclusion: A Dessert Everyone Will Love

Whether you’re craving something creamy and tropical, looking for a way to elevate your dessert game, or simply want to enjoy a homemade treat, this Coconut Cream Pie is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dessert might just inspire others to try it too! 🍴✨