Flaky pie crust, toasted coconut, creamy custard, and whipped topping—this Old Fashioned Toasted Coconut Pie is like a hug on a plate.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I can still smell it—the nutty sweetness of coconut toasting in grandma’s old cast-iron skillet. That smell meant one thing in our house: she was making her Old Fashioned Toasted Coconut Pie. And if you’ve ever been a kid waiting for pie to cool, you know it’s pure torture. I used to sneak into the kitchen, pinch a little of that golden coconut when she turned her back, then pretend I didn’t. Looking back, I’m pretty sure she let me.
Fast forward to me trying this pie for the first time on my own… what a mess. I overcooked the coconut, burned the custard, and had a pie crust so tough my dad joked he needed a chainsaw to cut through it. But here’s the thing: when it came out half-decent the second time, I felt like I’d unlocked some family magic. That’s the thing about recipes like this—they’re never just recipes, they’re little bridges back to people and moments we miss.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Old Fashioned Toasted Coconut Pie Recipe?
If you’ve ever taken a bite of a dessert and thought, This tastes like a memory, that’s what this pie does. The custard is silky, the coconut adds just enough chew, and the Cool Whip topping (don’t come at me, purists!) makes it playful and nostalgic. And the best part? It’s not one of those fussy desserts that leave you questioning your life choices halfway through baking. This one is straightforward but feels special, which is honestly the dream.
Ingredient Notes:
Now, let’s talk about the stars of the show before you roll up your sleeves:
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Coconut flakes – Sweetened and shredded. Toast them just right and they’ll smell like the beach and a bakery had a baby.
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Butter – Because every good pie starts with butter, right? Adds richness and helps toast that coconut perfectly.
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Flour – The quiet hero. Keeps the custard firm so it doesn’t ooze everywhere when you slice it.
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Sugar – Not too much, not too little. Enough to sweeten the deal.
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Cream + milk – Heavy cream brings decadence, milk keeps it from feeling too heavy. Balance is key.
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Eggs – Temper them carefully or you’ll end up with coconut-flavored scrambled eggs (and no one’s asking for that).
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Vanilla extract – Just a teaspoon but it transforms the custard from “fine” to “wow.”
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Cool Whip – I know, I know. Homemade whipped cream is fancier, but there’s something nostalgic about Cool Whip dollops.
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Pie crust – Store-bought, homemade, whatever makes you happy. Honestly, no one’s judging when they’re mid-bite.
How To Make Old Fashioned Toasted Coconut Pie?
Alright, ready? Here’s how I make my Old Fashioned Toasted Coconut Pie. And yes, I’ll even tell you where I’ve messed up so you can avoid it.
Step 1: The crust. Bake your pie shell until golden. If you skip pre-baking, you’ll end up with a soggy bottom and, trust me, Paul Hollywood would not approve.
Step 2: Toast the coconut. Melt butter in a skillet and stir the flakes until golden and fragrant. Don’t walk away—even a quick phone scroll can take you from “yum” to “yikes.”
Step 3: Build the custard base. In a big pot, whisk flour, sugar, salt, milk, and cream. Heat until it thickens. The smell at this point? Almost unfairly good.
Step 4: Temper the eggs. This is the part that had me sweating. Add a little hot custard to your eggs while whisking like crazy, then pour it back in. Smooth custard, no scrambled eggs.
Step 5: Add the coconut. Stir in most of the toasted coconut (save some for topping). Pour everything into your crust.
Step 6: Chill. Let it set in the fridge overnight. Yes, overnight. Waiting is brutal, but it’s worth it.
Want To Save This Recipe?
Step 7: Finish it off. Add Cool Whip dollops, sprinkle the remaining coconut, and boom—pie that’ll make people think you spent way more time on it than you did.
Storage Options:
This pie is a fridge pie, plain and simple. Keep it covered in the fridge for 3 days, tops. It doesn’t freeze well (custard and freezers are not friends). But honestly, leftovers disappearing isn’t usually the problem here.
Variations and Substitutions:
Want to put your own spin on it? Try these:
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Homemade whipped cream instead of Cool Whip, if you want to feel fancy.
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Swap in a graham cracker crust for a sweeter, crunchier base.
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Add toasted almonds or pecans on top with the coconut for extra crunch.
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Feeling bold? Drizzle chocolate sauce on top—basically turns it into a coconut cream pie-meets-Mounds bar situation.
What to Serve with Old Fashioned Toasted Coconut Pie?
This pie is good on its own, but if you want to go all out:
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Pair it with hot coffee. The bitterness cuts the sweetness just right.
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Add fresh berries on the side if you want something bright and tart.
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Bring it to Thanksgiving or Easter and watch it steal the spotlight from the “serious” pies.
Frequently Asked Questions:
Can I use unsweetened coconut?
Sure, but you’ll want to add a little extra sugar. Otherwise, it might feel like something’s missing.
Do I really have to chill it overnight?
Yes. Sorry. If you slice too soon, the custard won’t hold and you’ll have coconut soup in a crust.
Can I make this ahead of time?
Absolutely—it’s actually better the next day, which makes it a stress-free dessert for entertaining.
So there you have it: Old Fashioned Toasted Coconut Pie. It’s nostalgic, comforting, and a little indulgent without trying too hard. Honestly, it’s the kind of dessert that makes people linger at the table a little longer.
Now I’m curious—are you team Cool Whip nostalgia or team homemade whipped cream purist?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old Fashioned Toasted Coconut Pie
Ingredients
Pie Filling and Crust
- 1 cup sweetened shredded coconut flakes
- 2 tbsp unsalted butter
- ⅔ cup granulated sugar
- ½ cup all-purpose flour
- 1 ½ cups heavy whipping cream
- 1 ½ cups whole milk
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1 9-inch pre-made pie crust
Topping
- 8 ounces whipped topping Cool Whip or similar
- Reserved toasted coconut flakes for garnish
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C). Place the pie crust on a cookie tray and bake on the center rack for 10–12 minutes, or until golden brown. Remove and allow to cool.
Toast the Coconut
- In a skillet over medium heat, melt the butter. Add the shredded coconut and stir frequently for 3–5 minutes, or until lightly golden and fragrant. Remove from the pan and set aside to cool.
Create the Custard Base
- In a large saucepan, combine flour, sugar, salt, milk, and heavy cream. Place over medium-high heat and stir continuously until the mixture begins to thicken. Remove from heat and whisk in vanilla extract.
Temper the Eggs
- Crack the eggs into a separate bowl. Whisk quickly while gradually adding ¼ cup of the hot custard mixture to the eggs to prevent curdling. Slowly return the egg mixture to the saucepan, whisking constantly until smooth.
Incorporate Coconut and Assemble
- Mix three-quarters of the toasted coconut into the custard. Pour the filling into the cooled pie shell. Refrigerate overnight to allow the custard to set completely.
Finish and Serve
- Before serving, pipe or spread whipped topping over the pie and sprinkle with the reserved toasted coconut. Slice and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
