Coconut Cream Pie Recipe

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.

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

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How to Make Coconut Cream Pie

1. 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.
2. 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!

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4.93 from 38 votes

Coconut Cream Pie Recipe

By: Lil’ Luna

Our old-fashioned coconut cream pie recipe is filled with a thick and creamy homemade custard that whips up in only 15 minutes!

Servings: 8 slices

Prep: 15 minutes mins

Chill Time: 3 hours hrs

Total: 3 hours hrs 15 minutes mins

Ingredients 

1x2x3x

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

Blind bake the pie crust. Add the pie crust to a pie dish, line it with parchment paper, and fill it with pie weights. Chill while the oven preheats to 350°F and then bake for 13-15 minutes, remove weights and paper and bake another 13-15 minutes. See this Easy Pie Crust Recipe for more tips.

Store. Allow to cool at room temperature for about an hour, cover loosely with aluminum foil or plastic wrap, and refrigerate for 3-4 days.

Freeze. 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. 

Nutrition

Serving: 1slice, Calories: 351kcal, Carbohydrates: 37g, Protein: 5g, Fat: 21g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 64mg, Sodium: 162mg, Potassium: 246mg, Fiber: 2g, Sugar: 30g, Vitamin A: 599IU, Vitamin C: 1mg, Calcium: 126mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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