Table of Contents
Lo LOVES pie! And we mean LOVES! He especially loves cream pies like today’s coconut cream pie recipe (one of his all-time favs!) The tropical flavors make it perfect any time of the year, but we typically make it at Thanksgiving (along with all the other classic pie recipes).
The prep for this pie is actually really simple! The filling whips up in only 15 minutes, and then it just needs to chill – so easy!
For more of Lo’s favorite cream pies, check out our: Chocolate Cream Pie, Banana Cream Pie and Sugar Cream Pie.
Why we think you’ll love it:
- Tropical. The creamy coconut flavor is delicious all year long!
- A chilled treat. Because this pie needs some time to chill, it’s great for making ahead of time.
- Quick to prepare. The filling whips up in only 15 minutes! And using a store-bought crust makes it even easier.
Coconut Cream Pie Recipe Ingredients and Substitutions
Coconut Pudding
- 2⅔ cups whole milk – Whole milk or half and half creates the creamiest texture, but 2% can be used in a pinch.
- 1 egg – Room temperature eggs incorporate best.
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract – or add ½ teaspoon almond along with the vanilla
- 1⅓ cups sweetened coconut flakes
- 9-inch baked pie crust – use homemade or store-bought pie crust.
Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract – or add ½ teaspoon almond along with the vanilla
- 1 cup coconut flakes
How to Make Coconut Cream Pie
- FILLING. In a medium saucepan, whisk 2⅔ cups milk and 1 egg until completely incorporated. Add ⅔ cup sugar, ¼ cup cornstarch, and ¼ teaspoon salt. Cook over medium heat, whisk frequently until thickened.
- Remove the saucepan from heat and stir in 1 teaspoon vanilla then the coconut. Pour the creamy custard filling into the baked and cooled crust (store-bought or homemade).
- Place in refrigerator until chilled, a few hours.
- TOPPINGS. Whip 1 cup heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract until light and fluffy. Spread on top of chilled pie.
- To toast coconut, spread 1 cup coconut on a cookie sheet or pan. Toast at 350°F for about 2-4 minutes, until lightly golden. Sprinkle on top!
Troubleshooting Tips: Coconut Cream Pie Recipe
Filling not thickening. The custard should thicken as it cooks. If, after 5-7 minutes, it isn’t thickening at all, add 1 tablespoon of cornstarch to a separate bowl and stir in 1 tablespoon of cold water, then mix it into the coconut custard and simmer. Allow several hours for the pie to cool and set.
Prevent a soggy crust. Add a barrier between the crust and the filling. Brush lightly beaten egg whites on the crust before baking, or sprinkle graham crackers or cornflake crumbs over the crust before adding the filling.
Coconut Cream Pie Recipe
Ingredients
Coconut Pudding
- 2⅔ cups whole milk
- 1 egg
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1⅓ cup sweetened flake coconut
Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup coconut
Instructions
Pudding
- In a medium saucepan, whisk milk and egg until completely incorporated. Add sugar, cornstarch, and salt. Cook over medium heat, whisking frequently until thickened.
- Remove the saucepan from heat and stir in vanilla then the coconut. Pour into a baked and cooled crust (we used Marie Calendar's store-bought crust that you bake, but you can also make your own).
- Place in refrigerator until chilled, a few hours.
Whipped Topping
- Whip cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie.
- Spread your coconut on a cookie sheet or pan. Toast at 350°F for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Allow to cool and wrap tightly with plastic wrap and again with foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Allow to cool at room temperature for about an hour, cover loosely with aluminum foil or plastic wrap, and refrigerate for 3-4 days.
More Like This
Cream Pies
Easy Key Lime Pie
3 hrs 40 mins
Chocolate Cream Pie Recipe
4 hrs 45 mins
Sugar Cream Pie Recipe
3 hrs 40 mins
Coconut Desserts
Collections
This recipe was originally published October 2017.
What if your pie comes out too thin? can you add more cornstarch?
You can add a cornstarch slurry. Since cornstarch needs heat to activate you will need to scoop the filling back into a saucepan. In a separate small bowl, mix 1-2 tablespoons of cornstarch with a few tablespoons of cold water. Heat the pudding over medium heat, whisking constantly. Add the slurry and bring the mixture to a boil and cook for 1-2 minutes, whisking constantly, until it reaches the desired thickness. Let it cool slightly, then pour it back into the pie crust and chill.
Absolutely delicious! We are very selective with coconut cream pie and this was unsurpassed in taste. My new favorite!
Yay! Love that! Thank you so much!
Best pie EVER! The only thing I changed I made a graham cracker crust.. absolutely delicious
Perfect! Love graham cracker crust with it! Thank you!