12 Must-Try Coconut Cream Pies In Pennsylvania (With A Definite Winner)
Pennsylvania is home to some of the most indulgent coconut cream pies you’ll ever taste, each one a cloud of fluffy filling, sweet cream, and perfectly flaky crust.
From classic bakery counters to local dessert havens, these pies are crafted with care and a touch of magic.
Every bite is a creamy, dreamy escape that makes dessert feel like an event. One of these pies stands above the rest, a true crown jewel of coconut bliss.
1. Grant Bar (Millvale) – The Undisputed Champion
Family recipes dating back generations make this Millvale institution the crown jewel of Pennsylvania’s coconut cream scene.
The secret? A custard so impossibly smooth you’ll wonder if clouds and silk had a delicious baby.
Towering meringue peaks get perfectly toasted while the crust maintains that ideal balance between flaky and substantial. Locals have been known to buy whole pies before noon because they sell out daily.
2. The Pennsylvania Bakery (Camp Hill) – Royal Treatment
Nestled in Camp Hill’s charming downtown, this bakery treats coconut with the reverence it deserves.
Their cream pie features three distinct coconut preparations: toasted flakes crown the top, chewy strips mingle throughout the filling, and subtle coconut milk enriches the custard base.
What sets them apart is the hint of vanilla bean speckled throughout. The contrast between the buttery shortbread-style crust and cloud-like filling creates textural magic.
3. Route 220 Diner (Bedford) – Roadside Wonder
Truckers spread the word about this unassuming diner’s coconut cream masterpiece years ago. Now, pie enthusiasts make special detours just for a slice.
The filling strikes a perfect balance between firm and yielding, holding its shape when cut but melting instantly on your tongue.
Owner Marge has used the same well-seasoned cast iron pans for over thirty years. She swears they impart a depth of flavor you can’t get from anything else.
4. Lancaster Pie & Coffee (Lancaster) – Amish-Inspired Excellence
Morning lines form outside this Lancaster hotspot where Amish baking traditions meet modern techniques.
Their coconut cream pie features a crust made with lard rendered in-house, creating pastry that shatters delicately with each forkful.
Fresh eggs from local farms give the custard a rich yellow hue. The owner refuses to use extracts, instead infusing real coconut into heavy cream overnight before incorporating it into the filling.
5. Grandview Bakery & Sweet Shop (Pittsburgh) – Old-School Decadence
Pittsburgh locals have kept this gem a relative secret since 1947. Their coconut cream pie recipe remains unchanged, featuring a double-thick layer of custard that somehow stays light despite its richness.
The family’s third-generation baker insists on hand-whipping the meringue. Look for the signature caramelized sugar sprinkle across the top that creates tiny brittle-like bites amidst the softness.
6. Pastries A-La Carte (Pleasant Hills) – French-Inspired Twist
French techniques elevate this Pleasant Hills bakery’s coconut cream offering to art form status.
The owner studied patisserie in Paris before returning to Pennsylvania with revolutionary ideas about what coconut cream pie could be.
Their version incorporates a whisper-thin layer of dark chocolate between crust and filling to prevent sogginess.
Coconut appears in three forms: milk, cream, and toasted flakes, creating a symphony of tropical flavor with surprising complexity.
7. Village Farm Market (Ephrata) – Farm-Fresh Phenomenon
Surrounded by Lancaster County farmland, this market creates coconut cream pies that taste like sunshine. Their secret weapon?
Farm-fresh eggs with vibrant orange yolks that give the custard an almost golden glow. The owners toast coconut in small batches throughout the day, ensuring maximum freshness.
Their crust incorporates a hint of almond flour, adding subtle nutty notes that complement the tropical filling perfectly.
8. Byers Butterflake Bakery (Leola) – Mennonite Marvel
Mennonite baking traditions shine at this humble Leola establishment where coconut cream pie gets the respect it deserves.
Their signature “butterflake” crust lives up to its name with dozens of paper-thin layers that shatter gloriously with each bite. The filling achieves that rare perfect density.
Neither too firm nor too loose, it holds shape when sliced but yields completely to your fork. Their secret? A 24-hour chill in specialized pie refrigerators set to the ideal temperature.
9. Front Street Diner (Harrisburg) – Capitol Comfort
Politicians and locals alike find common ground over slices of this Harrisburg diner’s legendary coconut cream pie.
Serving the state capital since 1952, they’ve perfected a recipe that bridges nostalgia and innovation.
Their signature move involves folding small pieces of chewy coconut candy into the filling. The contrast between smooth custard and these little treasures creates textural excitement in every bite.
10. Soda Jerk Diner & Ice Cream Bar (Hummelstown) – Retro Revelation
Stepping into this 1950s-themed Hummelstown diner feels like time travel, but their coconut cream pie is thoroughly modern. The filling incorporates both coconut milk and cream of coconut for unprecedented richness without becoming cloying.
Their innovation? A thin layer of coconut pastry cream between filling and meringue. This creates a temperature and texture buffer that preserves the integrity of both components even after slicing.
11. Panos’ Restaurant (Erie) – Lakeside Legend
Greek-American influences make this Erie establishment’s coconut cream pie unforgettable. The family has been serving their signature dessert overlooking Lake Erie for three generations.
Their Mediterranean twist includes a hint of honey in the filling and a whisper of cinnamon in the crust.
The meringue gets a final flourish of Greek brandy before torching, creating subtle caramel notes that complement the coconut perfectly.
12. Diner 22 (Alexandria) – Small-Town Superstar
This unassuming roadside stop in tiny Alexandria punches way above its weight class in the coconut cream pie department.
The head waitress has been making them daily for 37 years, refusing to write down her recipe despite numerous offers to buy it.
The filling achieves that elusive pudding-like consistency that’s simultaneously rich and light. Their unique touch? A sprinkle of turbinado sugar between crust and filling that caramelizes slightly during baking.