Coconut Cream Pie

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!

Coconut cream pie in a pie dish topped with toated coconut

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 he 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 Topping

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.

Easy Coconut Cream Pie with a slice missing

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.

Slice of coconut pie on a white plate

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Coconut Cream Pie Recipe

4.72 from 14 votes
A classic pie recipe, filled with coconut pudding and topped with cool whip and toasted coconut shreds.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 slices
Calories 460 kcal
Author Lil' Luna

Ingredients

  • Prepared pie crust of your choice

Coconut Pudding

  • 2 2/3 cups whole milk
  • 1 egg
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 1/3 cup sweetened flake coconut

Whipped Topping

  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla
  • 1 cup coconut

Instructions
 

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). 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.
  • 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!

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Recipe adapted from HERE.

A delicious recipe for Coconut Cream Pie that has an amazing coconut pudding layer, cool whip layer and topped with toasted coconut shreds. { lilluna.com }

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. This looks fantastic! Im excited to try it! Id like to do a MERINGUE topping. Could i bake the pie with the meringue topping?

    1. 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.

  2. 5 stars
    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 ?!!!

  3. 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

  4. 5 stars
    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.

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