Old-Fashioned Coconut Cream Pie

Old-Fashioned Coconut Cream Pie

8 reviews, 4.9 star(s). 100% would make again

Ready in 45 minutes

My mom's Coconut Cream Pie has always been one of my favorites. Her mom, like many people, used "cook and serve Jello coconut pudding mix" to make her pie. While my mom preferred to make her pie from scratch. And as far as I'm concerned, like most things, homemade from scratch is always infinitely better...


1 1/2 cups All-purpose flour
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 cup Unsalted butter; (1/2 stick), cold, cut into 1/4-inch pieces
1/4 cup Solid vegetable shortening; cold, cut into 1/4-inch pieces
1/4 cup Ice water; (or more)
1 cup Sugar
5 tablespoons All-purpose flour
1/4 teaspoon Salt
1/4 cup Whole milk; cold
1 1/2 cups Whole milk; scalded
3 large Egg yolks; at room temperature
1 teaspoon Vanilla extract
1/4 teaspoon Coconut extract; (up to to 1/2 teaspoon), (optional) I like the extra flavor
1 tablespoon Unsalted butter; softened
1 cup Sweetened flaked coconut
3 large Egg whites; at room temperature
1/4 teaspoon Cream of tarter
1/2 teaspoon Vanilla extract
6 tablespoons Sugar

Original recipe makes 8 Servings



To make Crust: In a large bowl, combine the flour, sugar, and salt. Toss well, by hand, to mix. Scatter butter over dry ingredients and toss to mix. Using a pastry blender, 2 knives, or your fingertips, cut or rub butter into flour until it resembles coarse meal, with both large and small clumps. Add the shortening and repeat. Sprinkle half of water over mixture. Toss well with a fork to dampen mixture. Add remaining water, a tablespoons at a time, and continue to toss and mix, pulling mixture up from bottom of bowl on upstroke and gently pressing down on downstroke. (Dough made by hand may need a bit more water.) If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed. Gather dough into ball, knead once or twice, then flatten into a 3/4-inch-thick disk on a floured work surface. Wrap disk in plastic and refrigerate for at least an hour or overnight before rolling.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375 degrees F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

To make Filling: In a medium saucepan, whisk together sugar, flour, salt and 1/4 cup cold milk until well blended. Gradually add in scalded milk, stirring constantly. Cook over medium heat, stirring, until thickened. Remove pan from heat; set aside.

In a medium bowl, beat egg yolks until thick and lemon colored. Temper egg yolks by whisking about one-fourth of the hot custard mixture into them. Blend well. Then whisk blended mixture back into hot custard mixture. Return pan to heat and continue to cook, stirring constantly, until mixture thickens to custard consistency (coats back of spoon), about 2 to 3 minutes. Remove from heat, stir in vanilla and coconut extracts and butter, until butter is melted. Stir in flaked coconut. Let cool until just warm, then pour into pre-baked crust.

To make Meringue: In a a large copper, stainless-steel, or glass bowl, beat egg whites until foamy. Add cream of tartar and vanilla, and gradually add sugar a tablespoonful at a time. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes. Spread meringue over top of cooled coconut filling, covering and sealing it right to inner edges of crust. Using the back of a metal spoon, lightly tap it on top, all over, creating little spikes. Bake in a pre-heated 350 degree F oven until lightly browned, about 10 minutes. Remove from oven and let cool completely before cutting into slices to serve.

Makes one 9-inch pie, or 6 to 8 servings.

Cooks Note: To minimize "weeping," spread the meringue on the pie filling while the filling is still warm. Also, meringue pies cut better with a wet knife blade.

Verified by stevemur
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Calories Per Serving: 931 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Amazing tried lots and this one best fits the gma style
MommyKim08 2y ago

My daughter and neighbor LOVED this! My hubby thought the meringue was a tad too sweet, but I think it's because I added extra shredded coconut to the top before baking? I cheated and used a store bought pie shell, but the filling was great!
Emmylil 4y ago

Oh. My. Gawd. It was wonderful. I left out the coconut extract because I was worried about an overwhelming flavor and I used my own crust. My kids said it was the best pie they've ever had.
terik1972 4y ago

Excellent recipe! I followed it as written and was very pleased with the results. The pie was beyond yummy and almost identical to a pie my mom used to make. This is recipe is a keeper for my family.
foolishbaker 4y ago

My husband is CRAZY about coconut cream pie. I made this pie for him and he ate the entire pie in 2 1/2 days...he said it is the absolute best coconut cream pie he has ever eaten! Though I have to watch my sugar, I took a couple of small bites and it is definitely a winner! It will be a 'staple' at our home!
Pinkmonkey 5y ago

I have made this pie twice now and it just keeps getting better and better! I browned a little coconut and sprinkled on top of the meringue. Everyone couldn't believe I was new to making this pie! Thank you very much!
lllluke 6y ago

My husband
kirfarm 7y ago

[I posted this recipe.]
sgrishka 7y ago

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