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!

A slice of coconut cream pie on a white plate

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).

Filling for coconut cream pie recipe poured into a pie crust

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!

Easy coconut cream pie in a pie pan

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.

Overhead shot of coconut cream pie topped with coconut

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.

A slice of coconut pie on a white plate

For more classic pie recipes, check out:

Coconut Cream Pie Recipe

4.75 from 16 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
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1 ⅓ cup sweetened flake coconut

Whipped Topping

  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • ½ 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!

Video

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Recipe adapted from HERE.

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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 pie looks delicious, Kellyn! I love coconut, but my husband hates it so I never get to make coconut desserts. I may just have to find an excuse when he’s not around to make this pie, though.

    1. Let me know if you give it a try. My hubby LOVES coconut so he LOVES this pie, but I’m more of a chocolate person so he loves it when I cave and make his favorite. 🙂

  2. Oh my gosh, I hate making pies, but I might just have to make this anyway! (It’s the darn crust that always gets me!) I love how big and fluffy this pie is. It looks amazing!

    1. Thank you, Melissa!! If you love Coconut I can guarantee you’ll love this. Let me know if you give it a try. 🙂

  3. 5 stars
    I made this pie today. It is fantastic, and it’s not fussy to make. I could eat one of these pies every day. Thank you so much for sharing this delicious recipe.

    1. Thanks for stopping by, Leslie. I’m glad it was a hit!! I think I’ll be making it soon for Father’s Day since it’s one of the hubby’s FAVS! 😉

  4. May I ask if I can make a Meringue topping instead of Whipped Cream. I know I would have too put the pie in the oven too brown the tips of the egg whites but I just love it that way.

  5. 4 stars
    The cake looks so delicious, the layer cake is attractive. Thanks for sharing this dessert.

  6. 5 stars
    I have made this in the past and my family LOVES it! It’s easy and so good. Can you substitute 1% milk for the whole milk? Or does it need to be whole milk?

    1. Thank you!! I haven’t tried, but I think it would be fine. I know some recipes work only with the certain milk, but it’s hard to know when it would or wouldn’t. I wish I knew for sure!

    1. I personally haven’t tried, so I’m not sure. I’m sorry I wish I knew how it would turn out. I bet it would be ok.

  7. 5 stars
    Your recipe tastes wonderful, I really had a issue at Thanksgiving with one I got from a family member. I promised myself I would find a coconut pie recipe to make for Christmas. From know on this is my go to recipe.

  8. LOVED this recipe!! Making it for the 2nd time in 2 weeks!!
    Hubby always compares my desserts to his grandmother’s…. and this one made the cut! THATS saying something! 🙂

  9. This is my husband’s favorite pie. He could sit down and eat the whole thing in one sitting. This looks so much healthier and I would be very happy to make this easy pie for him. Thank you so much for the recipe.

  10. 5 stars
    My husband and I have been married 26 yrs and his favorite pie has always been lemon meringue, until I made this pie. now it’s all he wants me to make! I make a graham cracker pie crust as he thinks thats the best….(i love it this way too). never lasts more than 24 hrs around here, and it’s just the 2 of us! thank you soooo much for this recipe!

  11. Hi, i am going to make this for christmas dinner, & i was just wondering.. in the whipped topping ingredients where it says “1 cup coconut, is that just using the sweetened cocnut flakes again? Or Is it something different?

  12. 5 stars
    I have been making this cream pie for years. This exact recipe was handed down from my grandmother. Look no further because it is the best ream pie base. It also works with PINEAPPLE (well drained) or bananas. My grandmothers topping was meringue which was fine when we were a family of five. Meringue does not last the 2nd day so now that tere are only 2 of us most of the time I just use Rediwhip. Thank You for the cream topping, it sounds deliciouS.

    1. It’s the pudding layer, then the whipped topping layer with toasted coconut 🙂 It’s really good! Hope you try it!

  13. 5 stars
    We’re having a major snow storm here and wanted to bake something i know my huBby would love since he’s been outside mostnof the day snowblowing and shoveling!
    It was so easy to make and looks amazing! We will have it tonight After dinner…can hardly wait to taste it! I know itll be delisHous …Thank You❤️

  14. 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.

  15. 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 ?!!!

  16. 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

  17. 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.

  18. 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.

    1. 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!

  19. I could not get this to thicken. I even added a little more corn starch to it, but it’s still watery.

    1. 5 stars
      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🤦🏼‍♀️🤷🏼‍♀️

      1. 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!