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Best Coconut Cream Pie Recipe

Updated on March 23, 2008

How to Make an Old Fashioned Coconut Cream Pie

The Coconut Cream Pie is a classic and popular dessert, and an old but also a favorite recipe by cooks worldwide. Because of the many changes and additions made to this recipe, a variety of flavors had smothered the true soul of the original recipe. Hopefully, the old-fashioned recipe here is truly an authentic one.

Photo from Flickr
Photo from Flickr
Old Fashioned Coconut Cream Pie (from Allrecipes)
Old Fashioned Coconut Cream Pie (from Allrecipes)

Old Fashioned Coconut Cream Pie

Tried and true through the years, the delicious taste of this old coconut cream pie recipe remains the same. Yields 1 piece of 9-inch pie.


  • 3 cups half-and-half (half milk and half cream)
  • 2 whole eggs
  • ¾ cup of white sugar
  • ½ cup of all-purpose flour
  • ¼ teaspoon of iodized salt, or to taste
  • 1 cup of flaked coconut, toasted (separate ¼ cup for toppings)
  • 1 teaspoon of vanilla extract 1 pie shell, baked (9-inch size)
  • 1 cup of frozen whipped topping, thawed inside the refrigerator


  1. In a non-stick saucepan, mix well together half-and-half, eggs, sugar, flour, and salt. Boil slowly over low heat, stirring at regular intervals.
  2. Remove from heat. Fold in ¾ cup of coconut flakes. Add vanilla extract. Blend well. Set aside to cool.
  3. Spread coconut mixture all over the bottom of pie shell. Chill for 2 to 4 hours; or until mixture is firm.
  4. Top the pie with whipped cream. Sprinkle the remaining ¼ cup of coconut flakes. Cut into 8 equal slices and serve with coffee or hot chocolate.

An Avocado Twist for the Traditional Coconut Cream Pie Recipe

This coconut cream pie recipe I found has a surprising combination that should not be a surprise at all because avocado has lots of oil content and can also be as creamy as coconut milk. The pie crust has the texture and the crunch of pistachio nuts.

Coconut Avocado Lime Pie with Pistachio Crust (from VeganYumYum)
Coconut Avocado Lime Pie with Pistachio Crust (from VeganYumYum)

Coconut Avocado Lime Pie with Pistachio Crust

Recipe from VeganYumYum

This recipe is inspired the Raw Key Lime Pie from Cru Restaurant in Las Vegas. Yields 4 mini-pies.

Ingredients for Pistachio Pie Crust:

  • 1 ½ cups of Pistachios, coarsely ground
  • 2 tablespoons of Agave Nectar
  • 1 tablespoon of water
  • ¼ teaspoon of iodized salt, or to taste

Procedure for Pie Crust:

  1. Preheat oven to 250 degrees.
  2. In a shallow bowl, mix well all the ingredients until a hard ball of crust mixture is formed.
  3. Use vegetable oil to lightly grease 4 mini-pie pans.
  4. Using moist fingers, press 3 tablespoons of hard-packed crust mixture on all sides and bottom of each mini-pan. Make sure that the mini-crust has a consistent thickness.
  5. Bake for 10 minutes, or until golden brown on the edges.
  6. Set aside to cool completely.

Procedure for Pie Filling:

  1. Combine together all ingredients in the food processor. Blend well until smooth and creamy.
  2. Measure 1/3 cup of pie filling on each mini-pie crust. Put inside the refrigerator.

Ingredients for Coconut Avocado Lime Filling:

  • 1 can of coconut milk, cream only (Chill coconut milk, then scoop the cream on top with a spoon)
  • ¼ cup of white sugar, or to taste
  • ¼ cup of lime juice, or to taste
  • 1 whole ripe avocado, pitted and shelled

Procedure for Cream Topping:

  1. In a metal mixing bowl, chill the coconut cream inside the refrigerator.
  2. Beat in sugar with a hand whisk or an electric mixer.
  3. Chill again.

Ingredients for Cream Topping:

  • 1 can of coconut milk, cream only (Chill coconut milk, then scoop the cream on top with a spoon)
  • ¼ cup of powdered sugar, or to taste

TO SERVE: Spoon a generous amount of cream topping on top of each mini-pie. Crown with a slice of peeled kiwi fruit to add color and flavor. Garnish with a sprig of mint to make it a little more mouth-watering

A Chocolate Twist to Make the Coconut Cream Pie as an All-Time Favorite

This coconut cream pie with avocado variation may not taste the best for you, so let's give it a chocolatey twist to satisfy your picky palate.

Chocolate Coconut Cream Pie (from Allrecipes)
Chocolate Coconut Cream Pie (from Allrecipes)

Ingredients for Meringue:

  • 3 eggs, whites only
  • ¼ teaspoon of cream of tartar
  • 6 tablespoons of sugar

Chocolate Coconut Cream Pie

Everybody has a kid in us who will always love chocolate. This recipe is a direct route from stomach to the heart. Yields 8 servings.

Ingredients for Coconut Cream Pie:

  • 1 unbaked pie crust (9-inch size)
  • 2/3 cup of white sugar
  • 1/3 cup of cornstarch
  • ¼ teaspoon of iodized salt
  • 3 cups of milk 3 eggs, yolks only
  • 1 tablespoon of butter or margarine, softened
  • 2 tablespoons of vanilla extract
  • ½ cup of flaked coconut

Ingredients for Chocolate Layer:

  • 3 tablespoons of unsweetened cocoa, or as needed
  • 3 tablespoons of powdered sugar, or to taste
  • 2 tablespoons of milk, or as needed


  1. Bake pie crust according to package directions. Set aside to cool completely.
  2. In a non-stick saucepan, blend well together sugar, cornstarch, and salt. Stir in milk. Cook over medium-high heat, stirring continuously. When mixture starts to bubble and thicken, reduce heat to low and continue stirring for another 2 minutes. Remove from heat and set aside.
  3. In a bowl, lightly beat egg yolks. Stir in a little of the hot mixture into the yolks; then return all into the saucepan, over medium-low heat. Bring to a slow boil. Cook/stir for 2 minutes. Remove from heat.
  4. Stir in butter and vanilla. Separate 1 ½ cups of this mixture into a small bowl. Fold in the flaked coconut. Blend well the coconut mixture and set aside.
  5. Mix well together all the ingredients for the chocolate layer. Blend in with the remaining mixture in the saucepan. Return to medium-low heat and cook until chocolate mixture starts to boil. Remove from heat.
  6. Pour 1 cup of chocolate mixture all over the bottom of the pie crust. Spread all the coconut mixture evenly. Top with the remaining chocolate mixture.
  7. To make meringue: using an electric mixer, beat the egg whites with cream of tartar until foamy. Add small amounts of sugar while beating. Meringue is done when stiff peaks start to form.
  8. Spread the meringue all over the hot chocolate filling. Seal the edges of pie crust.
  9. Bake at 350 degrees for 12 to 15 minutes, or until meringue has turned lightly browned. Cool completely.
  10. Chill for several hours, or overnight, before serving.

How to Make a Perfect Pie Crust


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    • Rachel L Alba profile image

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      I just want you to know I made this pie yesterday for my family and they loved it. It was just as I thought, light and fluffy and the cream was awesome. Thanks again for this recipe.

      Blessings to you.

    • Kristen Howe profile image

      Kristen Howe 

      3 years ago from Northeast Ohio

      This looks delicious, Live N Learn. I would love to try this pie sometime. Voted up!

    • Rachel L Alba profile image

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      I love coconut cream pies. Yours looks so light and fluffy and I never thought of making a chocolate coconut cream pie. Looks delicious! Thanks for sharing all the information and recipes.


    • Missy Mac profile image

      Missy Mac 

      6 years ago from Illinois

      I am planning to make a desert for family and came upon your recipes. We love coconut and will make a decision on which pie to make. These recipes look delicious.

    • profile image


      6 years ago

      i love making pie

    • profile image

      alyssa daunotan 

      8 years ago

      its nice to see on how to make pie crust.

    • Joy At Home profile image

      Joilene Rasmussen 

      8 years ago from United States

      Wow! These look fabulous! My family would love any one of them...and me too. ;)

    • Live N Learn profile imageAUTHOR

      Live N Learn 

      10 years ago from Las Vegas

      Hi, G-Ma! I'm so glad you could drop by. And of course, you're not old. Still growing, but never old:) I get the photos from a website called When you get in there, just type the name of photo you want on 'search' box. Click the 'go' and a list of fabulous photos will unravel in front of you. Happy Easter, too! Thanks again!

      Hello, Decrescendo! Did I make you hungry? Sorry about that:) Thanks for reading!

    • G-Ma Johnson profile image

      Merle Ann Johnson 

      10 years ago from NW in the land of the Free

      OMG THIS IS GREAT..I CAN'T EVEN BELIEVE YOU MADE A COMMENT ON MINE..Wow what a compliment..Thank You Angel Your pics look good enough to eat..I need to know how to get photo's below the top....Can you help? Misho tried know these old people...slowwww. once again HAPPY EASTER and thanks G-Ma :o) hugs


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