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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.
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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.
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❤️
I sure hope it was a hit!! Thank you so much!
This is a very confusing recipe. It is out of order. Is there 2 different toppings or just one?
It’s the pudding layer, then the whipped topping layer with toasted coconut 🙂 It’s really good! Hope you try it!
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.
Glad to share 😉 Thank you for sharing that!
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?
Yes, sweetened coconut 🙂 Enjoy!
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!
LOL!! Well, I am so glad you both like it! I love graham cracker crusts too!! Thank you so much!
Can you double the recipe or will it be too much for 1 pie?
I would put it into two pie pans 🙂
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.
I’d love to know what he thinks! It’s so good!
Do you think this would be good if i made ahead of time and froze it?
I haven’t tried freezing it, but I would think it should be ok 🙂
Yummy!
This is soo Indian
We stay in south indIa where we use lots of coconuts in our diet
Vl try it .
Sure hope you like it!! Thank you!
BEST PIE EVER! It’s now my husband’s favorite.
Woohoo!! Love to hear that! I am glad you both like it 🙂 Thank you!