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Old-fashioned coconut cream pie is perfectly sweet and creamy. The thick homemade custard and whipped topping are hard to resist!

You don’t need a special occasion for pie, any time is a good time! Coconut cream pie 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 coconut cream pie topped with whipped cream and toasted 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 was when he came into the family knowing my mom loved to make pies, and especially one of his favorites – coconut cream pie!

Coconut pie is 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 easy coconut cream pie is actually really simple! The hardest part is waiting for it to chill in the fridge.

FILLING. In a medium saucepan, whisk the 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)!

CHILL. Place in refrigerator until chilled, a few hours.

Whipping up whipped cream in a metal bowl.

WHIPPED TOPPING

Tops this old fashioned coconut cream pie with fresh whipped cream!

CREAM. Whip together your cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie.

COCONUT. 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!

Meringue Topping

Meringue makes a great topping for this homemade coconut cream pie. Follow the 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, and 6 tablespoons of sugar.

BEAT. 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 at high speed after adding each tablespoon.

BAKE. 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°F oven. The meringue will be golden brown.

CHILL. Cool for 1 hour and then chill in the fridge for 2-3 more hours.

A slice of coconut pie on a white plate.

Storing & Freezing

STORE. Cool the coconut cream pie recipe 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 the pie if left out of the refrigerator for longer than 2 hours.

FREEZE. 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 close up of a coconut cream pie with one slice missing.

Recipe FAQ

Why isn’t my coconut pie thickening?

The coconut custard should thicken visually as it cooks and then set more firmly when cooling in the refrigerator. If it isn’t getting thick, add 1 tablespoon of cornstarch to a separate bowl and stir in 1 tablespoon of cold water, then mix it into the coconut custard. Also, be sure to allow several hours for the pie to cool and set.

How to keep the crust in a coconut pie from getting soggy?

Baking the pie lower in the oven brings the crust closer to the heating element which helps produce a crisp crust. Adding a barrier between the crust and filling can help keep the crust crisp. Brush on lightly beaten egg whites or sprinkle some graham crackers or cornflake crumbs over the crust, then add the cream filling.

For More Classic Pie Recipes, Check Out:

4.92 from 34 votes

Coconut Cream Pie Recipe

By: Lil’ Luna
Old-fashioned coconut cream pie is perfectly sweet and creamy. The thick homemade custard and whipped topping are hard to resist!
Servings: 8 slices
Prep: 15 minutes
Chill Time: 3 hours
Total: 3 hours 15 minutes

Ingredients 

Coconut Pudding

  • 2 ⅔ cups whole milk
  • 1 egg
  • cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ⅓ 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 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.

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°F for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!

Video

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.

Additional Info

Course: Dessert
Cuisine: American
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Recipe adapted from HERE.



About Kristyn

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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Recipe Rating




74 Comments

  1. 5 stars
    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!

  2. In a pinch, can I use a box of jell-O Coconut Pudding mix as a substitute for making the actually pudding layer?

    1. You probably could. We love that homemade pudding, but I’m sure a Jell-O pudding could work as well.