A classic pie recipe, filled with coconut pudding and topped with cool whip and toasted coconut shreds. This pie is perfectly sweet and creamy, it’s hard to resist!
You don’t need a special occasion for pie, any time is a good time! Coconut cream is a classic flavor that most people enjoy, but if you’re craving chocolate, you’ll love this chocolate cream pie. If you need something fruity, triple berry pie should do the trick!
husband approved Pie Recipe
My husband LOVES Pie! And I mean LOVES! He craves it all the time and secretly hopes I make it for every special occasion and party. And I like pie, but I’m more of a cake and dessert bars girl, so my first thought is never to make pie.
My mom, though, has been making pies for as long as I can remember, because my dad actually loves them too. You can imagine how happy the hubby was when he came into the family knowing my mom loved to make pie, and especially one of his favs – Coconut Cream Pie!
She recently made a new version of Coconut Cream Pie, and it was a hit with all the men in the family. It’s great any time of year, but my family loves to make it for Thanksgiving (along with all the other classic pie recipes).
How to Make Coconut Cream Pie
The prep for this pie is actually really simple! The hardest part is waiting for it to chill in the fridge. 😉
Coconut Pudding. In a medium saucepan, whisk milk and egg until completely incorporated. Add your sugar, cornstarch, and salt. Cooking over medium heat, whisk frequently until thickened. Remove saucepan from heat and stir in vanilla then coconut.
Pour into your cooled crust (we used Marie Calendar’s store bought crust that you bake, but you can also make your own!).
Chill. Place in refrigerator until chilled, a few hours.
Whipped Topping. Whip together your cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie.
Toasted Coconut. Spread your coconut on a cookie sheet or pan. Toast at 350 for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!
Meringue makes a great topping for this pie. Follow recipe directions, but instead of adding the whipped topping to the pie spread on the meringue.
To make meringue you’ll need 3 egg whites, ¼ teaspoon cream of tartar, 6 Tablespoons of sugar. In a small bowl, beat the egg whites with the cream of tartar on medium speed until it gets foamy. Add the sugar 1 tablespoon at a time. Beat on high speed after adding each tablespoon.
Once all the sugar has been added, continue beating until soft peaks form. Spread completely over coconut cream pie. Bake for 12-15 minutes in a 350 degree oven. The meringue will be a golden brown. Cool for 1 hour and then chill in the fridge for 2-3 more hours.
Storing & Freezing
How to store coconut cream pie? You can cool a coconut cream pie at room temperature for about an hour then place the pie in the refrigerator. Cover loosely with aluminum foil or plastic wrap. The pie will keep for 3-4 days. Be cautious or discard of the pie if left out of the refrigerator for longer than 2 hours.
Can coconut cream pie be frozen? Cream pies do not usually do well in the freezer so I don’t recommend freezing this dish. However, you can make it ahead of time and store it in the fridge for 2-3 days before serving.
For more classic pie recipes, check out:
Coconut Cream Pie Recipe
- 2 ⅔ cups whole milk
- 1 egg
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ⅓ cup sweetened flake coconut
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup coconut
- In a medium saucepan, whisk milk and egg until completely incorporated. Add your sugar, cornstarch, and salt. Cooking over medium heat, whisk frequently until thickened.
- Remove the saucepan from heat and stir in vanilla then the coconut. Pour into your 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.
- Whip together your 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!
Recipe adapted from HERE.
Looks good and a way to use up extra milk.
For sure! I hope you give it a try!! Thank you so much!
when the recipe calls for 1cup of coconut is is sHredded coconut or can of coconut fir the pudding part
Sweetened coconut, shredded in the bag 🙂
This looks fantastic! Im excited to try it! Id like to do a MERINGUE topping. Could i bake the pie with the meringue topping?
That’s a good question…I haven’t tried before. The middle goes in the fridge & isn’t baked, so not sure how’d that work.
Very easy to make even if you are not a pie maker. Less THAn 15 minutes for me to fix filling.
I agree!! I am glad you tried it!! Thank you!
I’m wondering if I might replace the milk with coconut milk?
I haven’t tried it before, but you certainly could give it a try. You’ll have to let us know how it turns out if you do.
This is the best coconut creme pie recipe. It’s so easy to make and it taste awesome! Use your own judgment on the amount of coconut for the top of pie. Yummy ?!!!
Thank you for saying that! I am so glad you like it!
Im Excited to make this pie altHough i cant seen to get the filling to thicken. Any tips? Ive been whisking it for about 10 min
Hmmm..it should have thickened. You added everything? I hope it worked out for you!
I make this frequently and it always turn out. I use a caN of coconUt milK and top it up with milk to the required amount and cook it in the microwave.
That sounds great!! I’ll have to try that!
This pie is sooooo good!!! My new favorite!! ❤️ I have to force myself to stop eating it!! 😂
I make a very similar dessert around Easter. I also add 1 tsp. almond extract to the custard and 1/2 tsp. almond extract to the whipped cream. It is so luscious. I hope you will give it a try! Enjoy, thank you and Happy Easter to your beautiful family. God bless you.
The almond extract addition sounds heavenly! Thanks for the suggestion. I will have to give it a try! I hope you have a wonderful Easter too!
I could not get this to thicken. I even added a little more corn starch to it, but it’s still watery.
Well now I feel dumb. I watched the video and thought, “wow, it sure looks like she’s using more than 1/4 tsp of corn starch.” So I went back to the recipe and saw it was 1/4 CUP.🤦🏼♀️ No wonder I couldn’t get it to thicken! So I added more and I can now rate this as 5 stars! Very good if you follow the right amounts in the recipe🤦🏼♀️🤷🏼♀️
Haha I’m so glad you can rate it 5 stars now! 😉 And glad the video helped out too. Thanks for sharing. I’m happy to hear you enjoyed the pie!
Made this for my hubby’s birthday. He loved it!!
I was never a huge pie fan – but after making this – it is one of my favorites!! So easy & SO good!!
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.
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..
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