Amish Coconut Cream Pie is a rich, old-fashioned dessert made with silky vanilla custard, sweet coconut, and a flaky pre-baked pie crust. It's a classic homemade pie - no shortcuts, no instant pudding, just real ingredients.
This recipe gives you options: top it with billowy whipped cream (my favorite), or make an old-fashioned coconut cream pie with a golden meringue topping. Either way, this Amish coconut pie is creamy, comforting, and completely from scratch.
Jump to:
- Why You'll Love This Amish Coconut Cream Pie
- What Makes This an Old-Fashioned Coconut Cream Pie?
- Ingredients (And Why They Matter)
- Toasted Coconut (Optional but Recommended)
- How to Blind Bake the Pie Crust
- How to Make the Creamy Coconut Custard Filling (From Scratch)
- Coconut Cream Pie with Whipped Cream (My Favorite)
- Old-Fashioned Coconut Cream Pie with Meringue Topping
- Frequently Asked Questions
- More Amish Pie Recipes
- 📖 Recipe Card
Why You'll Love This Amish Coconut Cream Pie
- Made with basic pantry ingredients
- Thick, creamy homemade custard
- It slices beautifully, holds its shape, and melts in your mouth
- Toasted or untoasted coconut options
- Whipped cream or meringue topping
- Perfect make-ahead dessert
If you've ever wanted a true old-fashioned coconut cream pie with meringue topping - the kind Grandma used to make - this one delivers. And if you're more of a whipped-cream person like I am, it's just as wonderful that way too.
What Makes This an Old-Fashioned Coconut Cream Pie?
This isn't a shortcut recipe. The filling is cooked slowly on the stovetop using simple farmhouse ingredients.
It thickens into a rich custard that slices beautifully once chilled. No boxed mixes. No canned filling. Just the way it used to be done.
If you've made my Amish Peanut Butter Cream Pie, you'll recognize this same style of cooked custard base - it's the exact kind of filling that makes cream pies so creamy and satisfying. The flavors are different, but the method is very similar. (This filling could also be used to make banana cream pie.)
Ingredients (And Why They Matter)
- Sweetened coconut flakes - Adds texture and sweetness throughout the custard. Obviously, this is an important ingredient to make coconut pie. 🙂
- You can use unsweetened coconut if you prefer a less-sweet pie.
- Toasting deepens the flavor and adds a slight crunch.
- Whole milk - Creates a smooth, rich custard base.
- For an even richer pie, substitute 2 cups of the milk with half-and-half.
- You can also replace up to 1 cup with canned coconut milk for stronger coconut flavor.
- Avoid low-fat milk if possible - the filling won't be as creamy.
- Sugar - Sweetens the custard without overpowering the coconut.
- Cornstarch + flour - This combination thickens the custard so it sets firmly and slices clean.
- For a gluten-free filling, omit the flour and increase cornstarch slightly (about 1 extra tablespoon).
- Egg yolks - Add richness and structure, important for that classic old-fashioned cream pie texture.
- Butter - Stirred in at the end for a silky finish. (I use salted butter.)
- Vanilla extract - Rounds out the flavor and enhances the coconut.
- For deeper flavor, you can use vanilla bean paste.
- If you really want to boost coconut flavor, a tiny splash of coconut extract can be added - but go lightly.
Toasted Coconut (Optional but Recommended)
Toasting coconut adds a deeper, slightly nutty flavor and just a bit of crunch.
How to Toast Coconut:
- Spread coconut in a thin layer on a baking sheet.
- Bake at 350°F.
- Stir every few minutes.
- Remove when golden brown (usually 5 to 10 minutes).
Watch closely - it can burn quickly.
Why toast it?
- Intensifies flavor
- Adds texture
- Makes the pie look beautiful
If you prefer soft coconut throughout, you can skip this step. The pie will still be delicious.
How to Blind Bake the Pie Crust
Because the filling is fully cooked on the stovetop, the crust must be pre-baked. You can use store-bought crust or use my recipe to make a flaky homemade pie crust.
- Fit your pie crust into a 9-inch pie plate.
- Crimp edges and prick around the sides a few times with a fork.
- Chill for 20 to 30 minutes (helps prevent shrinking).
- Line with parchment paper.
- Fill with pie weights or dry beans. (Or just put a slightly smaller tin-foil pie pan inside.)
- Bake at 425°F for about 10 minutes in the middle of the oven.
- Remove weights and parchment or pie pan.
- Bake another 10 - 15 minutes until golden.
Cool completely before adding filling (unless making meringue version). This prevents a soggy bottom and keeps everything sturdy.
How to Make the Creamy Coconut Custard Filling (From Scratch)
The key to smooth custard is tempering the eggs properly.
- Heat milk until it reaches a boil and begins to rise. Boiling milk will quickly run over, so keep your eye on it.
- Separate your eggs.
- Whisk the dry ingredients together and add egg yolks.
- Slowly whisk some hot milk into the egg mixture.
- Gradually pour the egg mixture back into the hot milk, while whisking.
- Cook, whisking, until thick and creamy. It should be at least slightly thickened before removing from heat.
- Remove from heat.
- Stir in butter and vanilla.
- Fold in most of the coconut (reserve some for topping).
- Cool completely before filling the crust if using whipped cream.
- To prevent a skin from forming, press plastic wrap directly onto the surface while cooling.
Coconut Cream Pie with Whipped Cream (My Favorite)
How to Make Homemade Whipped Cream: (This is the version shown in my photos.)
- Use cold heavy whipping cream.
- Chill your mixing bowl.
- Beat cream, sugar, and vanilla until thick and fluffy. (You don't want to continue beating whipped cream after it's thick because it will eventually turn into butter. 🙂 )
- Spread over chilled pie and sprinkle with reserved coconut.
Why I love this version:
- Keeps the pie soft and luscious
- Light and creamy
- No extra baking
Old-Fashioned Coconut Cream Pie with Meringue Topping
If you want that classic diner-style look, meringue is the traditional topping. Important: The filling must be HOT when adding meringue. This prevents weeping.
How to Make the Meringue:
- Use a clean bowl and beaters (no grease).
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar.
- Beat until stiff, glossy peaks form.
- Spread over hot filling, sealing all the way to the crust edges.
- Make it look a bit fancy on the top with swirls and peaks for beautiful browning.
Bake on the bottom oven rack for 20 - 25 minutes until golden. Cool completely, then chill before slicing.
If you love meringue-topped pies, be sure to try my lemon meringue pie!
Frequently Asked Questions
It likely wasn't cooked long enough. The milk has to come to a full boil (make sure the milk starts to rise before adding the thickener, or at least make sure it comes to a boil after adding it). The reason I wait to add the thickener until my milk is boiling is because I don't feel like having to stir for a long time. After adding the thickener, you'll have to stir constantly to keep it from burning.
Yes. You can chill it overnight, then add the whipped cream just before serving. You can also prep the pie crust, prep the filling, and the whipped cream ahead of time and then assemble the pie once you're ready for it.
*Spread onto hot filling.
*Seal to the crust edges.
*Avoid overbaking.
*Let cool at room temperature.
Not recommended. Cream pies do not freeze well.
Yes, you can - especially if you aren't making meringue and don't want leftover egg whites.
The original recipe uses egg yolks because they create a richer, creamier custard. Yolks contain fat, which gives a silky, old-fashioned texture.
If you prefer to use whole eggs:
Replace 3 egg yolks with 2 whole eggs + 1 additional yolk for the closest texture.
Or use 2 whole eggs for a slightly firmer filling.
The pie will still thicken either way. Using whole eggs makes the custard just a bit lighter and slightly less creamy, but it will still taste delicious.
If you're topping this Amish coconut cream pie with whipped cream instead of meringue, you'll have leftover egg whites. Don't waste them!
*Add them to more whole eggs to make scrambled eggs for breakfast.
*Use them to make a fluffy white cake or my Amish Whoopie Pie Filling
*Freeze them for later - egg whites freeze beautifully. Store in a small airtight container, label with the number of whites, and thaw in the refrigerator when ready to use. Homemade angel food cake takes lots of egg whites.
More Amish Pie Recipes
- Fresh Strawberry Pie
- Fresh Peach Pie
- Peach Crumb Pie
- Chocolate Shoofly Pie
- Oatmeal (Mock Pecan Pie)
- Custard Pie
- Buttermilk Pie
- Rice Krispie Ice Cream Pie
If you love this style of cooked custard filling, be sure to try my Amish Peanut Butter Cream Pie or Butterscotch Cream Pie next. They use the same old-fashioned cooking method and are just as rich and comforting.
This Amish coconut cream pie is everything a homemade cream pie should be - thick, creamy, delicious, and made completely from scratch. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!!
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📖 Recipe Card
Amish Coconut Cream Pie Recipe
Ingredients
- 1 (9") pre-baked pie crust
Pie Filling:
- 1 cup sweetened coconut flakes
- 3 cups whole milk
- ¾ cup sugar
- 4 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 3 large egg yolks, beaten
- 2 tablespoons butter
- 1 tablespoon vanilla extract
Whipped Cream Topping:
- 1 ½ cups heavy whipping cream
- 1 - 2 tablespoon sugar
- 1 teaspoon vanilla extract
Meringue Topping - if desired instead of whipped cream topping
- 3 large egg whites
- ½ teaspoon cream of tartar
- pinch of salt
- ¼ cup sugar
Instructions
- Pre-bake a 9" pie crust until golden.1 (9") pre-baked pie crust
- Toast coconut flakes at 350℉, stirring occasionally, until golden - if desired. Set aside. (This step is optional.)1 cup sweetened coconut flakes
- Heat the milk in a heavy-bottom saucepan over medium-high heat. You may need to stir it occasionally to keep it from burning.3 cups whole milk
- Stir together the sugar, cornstarch, flour, and salt. Whisk in the egg yolks, along with about ½ cup of the hot milk to make it creamy.3 large egg yolks, beaten, ¾ cup sugar, 4 tablespoons cornstarch, 1 tablespoon all-purpose flour, ½ teaspoon salt
- When the milk reaches the boiling point, it will begin to rise. So you need to keep your eye on it. As it begins to rise, turn off the burner (if you have an electric stove) and slowly pour in the egg mixture while whisking. Whisk until it is creamy and thickened.
- Remove from the heat and add butter and vanilla. Whisk until the butter is melted and mixed.2 tablespoons butter, 1 tablespoon vanilla extract
- Stir in most of the coconut flakes. (Reserve a bit to spread over the top of the pie.)
- Cool completely. If you don't want the skin to form on the top, you will need to place a piece of plastic wrap on top of the pudding.
- Pour the cooled pudding into your pre-baked pie crust. Chill and top with whipped cream before serving.
- Keep refrigerated, lightly covered, and enjoy within three days.
- If using meringue instead of whipped cream: Pour the hot pudding into the pre-baked pie shell. Top it with the meringue, making sure to take it all the way to the edges. Place the pie on the bottom shelf in the oven and bake for 20 - 25 minutes or until the meringue is nicely browned. Cool and chill the pie before slicing.
How to Make Whipped Cream - if Using:
- Place cream, sugar, and vanilla into a chilled mixing bowl and beat until it is thick and creamy.1 ½ cups heavy whipping cream, 1 - 2 tablespoon sugar, 1 teaspoon vanilla extract
- Spread the whipped cream over top of the chilled pie. Sprinkle remaining coconut flakes over the top and serve.
Meringue Topping - if Using:
- Start out with a clean bowl and beater whisk. Make sure there is no yolk in with the whites.Beat the whites and cream of tartar until soft peaks form. (Soft peaks are fluffy, glossy whites that hold their shape but bend over at the tip when you lift the whisk.)3 large egg whites, ½ teaspoon cream of tartar
- Add the salt, and gradually add the sugar as you are beating on medium/low speed. Once the sugar is added, scrape the sides of the bowl and whip on high speed until stiff peaks form. (It should be very fluffy and stiff.)pinch of salt, ¼ cup sugar
- Evenly spread the meringue over the hot filling, making sure to take it all the way to the edges to give the pie a good seal. Create a few swirls and peaks for beautiful browning.
- Place the pie on the bottom shelf in the oven and bake for 20 - 25 minutes or until the meringue is nicely browned. Cool and chill the pie before slicing.
Anna
This coconut cream pie is amazing! So silky and delicious!