Coconut Cream Pie Recipe

4.93 from 38 votes

Coconut Cream Pie Recipe

Our old-fashioned coconut cream pie recipe is filled with a thick and creamy homemade custard that whips up in only 15 minutes!

Prep Time15

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings: slices

Author: Kristyn Merkley

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

Blind bake the pie crust. Add the pie crust to a pie dish, line it with parchment paper, and fill it with pie weights. Chill while the oven preheats to 350°F and then bake for 13-15 minutes, remove weights and paper and bake another 13-15 minutes. See this Easy Pie Crust Recipe for more tips.

Store. Allow to cool at room temperature for about an hour, cover loosely with aluminum foil or plastic wrap, and refrigerate for 3-4 days.

Freeze. 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.

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