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4.92 from 35 votes

Coconut Cream Pie Recipe

Old-fashioned coconut cream pie is perfectly sweet and creamy. The thick homemade custard and whipped topping are hard to resist!
Prep Time15 minutes
Chill Time3 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Lil' Luna

Ingredients

Coconut Pudding

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

Whipped Topping

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