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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.
WHY WE LOVE IT:
- Tropical. The creamy coconut flavor is delicious all year long!
- A chilled treat. Because this pie needs some time to chill, it’s great for making ahead of time.
- Quick to prepare. The filling whips up in only 15 minutes! And using a store-bought crust makes it even easier.
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
How to Make Coconut Cream Pie
- 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.
- 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!
Troubleshooting Tips: Coconut Cream Pie Recipe
Filling not thickening. The custard should thicken as it cooks. If, after 5-7 minutes, it isn’t thickening at all, add 1 tablespoon of cornstarch to a separate bowl and stir in 1 tablespoon of cold water, then mix it into the coconut custard and simmer. Allow several hours for the pie to cool and set.
Prevent a soggy crust. Add a barrier between the crust and the filling. Brush lightly beaten egg whites on the crust before baking, or sprinkle graham crackers or cornflake crumbs over the crust before adding the filling.
Coconut Cream Pie Recipe
Ingredients
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Allow to cool at room temperature for about an hour, cover loosely with aluminum foil or plastic wrap, and refrigerate for 3-4 days.
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! 🙂
Yay!! I am glad it made the cut 🙂 Tell him thank you 🙂
This pie looks so delicious, and easy to make. I can’t wait to try it ????
It really is 🙂 Thank you so much & hope you give it a try!
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.
Thank you so much! I’m glad it’s your go-to!
Can you substitute coconut milk for some of the whole milk?
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.
Thanks.
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?
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!
The cake looks so delicious, the layer cake is attractive. Thanks for sharing this dessert.
You are so welcome!! Thanks for stopping by!
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.
Yes you can use egg whites I always do
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.
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! 😉
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!
Thank you, Melissa!! If you love Coconut I can guarantee you’ll love this. Let me know if you give it a try. 🙂
I am going to make this now but don’t have cream but do have half and half. Will this still work
Half and half has a lower fat content, so if it is really cold, it may still whip but will probably deflate pretty quickly if it does whip up. I’d suggest sticking with the cream if you can!
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.
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. 🙂