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Our old-fashioned coconut cream pie recipe is filled with a thick and creamy homemade custard that whips up in only 15 minutes!
husband Approved!
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 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.
Ingredients
PREP TIME: 15 minutes
CHILL TIME: 3 hours
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.
Everyone loved this recipe. Tasted great.
How long do you cook it for and how thick should it be before pouring into pie crust?
This will definitely be on the menu for Thanksgiving. It is my daddy’s favorite pie!
Can you sub coconut extract for Vanilla?
Great recipe, tasted amazing and super easy. Video was helpful
Love coconut, love this pie! I did make one small change to the recipe. Instead of all whole milk, used a can of unsweetened coconut, and made up the difference with a splash of milk. Will be making this over and over!
I meant coconut milk, not coconut. Sorry for the typo..
In a pinch, can I use a box of jell-O Coconut Pudding mix as a substitute for making the actually pudding layer?
You probably could. We love that homemade pudding, but I’m sure a Jell-O pudding could work as well.
I was never a huge pie fan – but after making this – it is one of my favorites!! So easy & SO good!!
Made this for my hubby’s birthday. He loved it!!
Amazing!
Thank you!