Coconut Cream Pie

This old-fashioned coconut cream pie recipe is full of creamy coconut custard set in a flaky homemade pie crust and topped with fresh whipped cream and toasted coconut.

It’s a must-try for any coconut lover.


– All-Purpose Flour – Crisco – Sugar – Coconut Extract – Shredded Coconut

In a large mixing bowl, combine the flour and salt.


Add the Crisco  (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.


Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened.


Form the dough into flat discs, wrap in plastic, and let rest in the cooler for about 30 minutes to 1 hour.


Note: If you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.

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