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Coconut Cream Pie Recipe

Lil' Luna
A classic pie recipe, filled with coconut pudding and topped with cool whip and toasted coconut shreds.
4.78 from 18 votes
Prep Time 15 mins
Chill Time 3 hrs
Total Time 3 hrs 15 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 460 kcal


  • Prepared pie crust of your choice

Coconut Pudding

  • 2 2/3 cups whole milk
  • 1 egg
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/3 cup sweetened flake coconut

Whipped Topping



  • 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 saucepan from heat and stir in vanilla then coconut. Pour into your cooled crust (we used Marie Calendar's store bought crust that you bake). 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 for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!



Calories: 460kcalCarbohydrates: 50gProtein: 5gFat: 26gSaturated Fat: 16gCholesterol: 69mgSodium: 269mgPotassium: 248mgFiber: 2gSugar: 33gVitamin A: 600IUVitamin C: 0.5mgCalcium: 123mgIron: 1.1mg
Keyword Coconut Cream Pie Recipe
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