Ultimate Coconut Cream Pie


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Coconut Cream Pie is a deliciously fluffy pie loaded with coconut through and through!

This is the ultimate coconut cream pie because it has coconut in the crust, the filling and the topping making sure every single bite has the most delicious coconutty flavor!

Similar to Chocolate Silk Pie, the filling to this Coconut Cream Pie doesn’t require baking (although the crust does) but it does require chilling time so I prefer to make make it the day before.

ultimate coconut cream pie 2

I love coconut in all desserts from Coconut Cupcakes to Almond Coconut Macaroons! Old Fashioned Coconut Cream Pie is a classic dessert that has been around for ever and for good reason!

It starts with a flaky crust brushed with a bit of egg white and sprinkled wit coconut.  It’s baked until golden.

Next a very simple coconut cream pie filling is created from scratch! It’s fairly simple to make a homemade custard, just keep your heat low and continuously stir with a whisk.  Once thickened and bubbly, add in your coconut!

Finally a topping of freshly whipped cream and of course more toasted coconut crowns this beautiful coconut pie!

When adding coconut to any recipe, toasting the coconut definitely makes a big difference in flavor.  It’s simple to do an takes just a few minutes of time (I do it while the crust is baking). Toasted coconut can be stored for a while so I always do a little bit extra for adding onto desserts.

To make toasted coconut, place it in a non-stick pan over medium low heat.  Stir every few minutes until the coconut becomes lightly toasted.  Remove and let cool. The only coconut that needs to be toasted is the coconut for the topping but it’s great within the pie too.

To pipe the whipped cream, I placed it in a freezer bag and snipped the corner off.  I just squeezed large spots all over the top until it was covered.

Just like that, a simple from scratch recipe for coconut cream pie! While there are a few steps but it’s honestly “easy as pie” to make!

5 from 1 vote
Review Recipe

Ulitmate Coconut Cream Pie

Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 8 servings
Author Holly
Course Dessert
Cuisine American
This is an easy, made from scratch recipe for Coconut Cream Pie! 

Ingredients

  • 1 refrigerated pie crust or your favorite single pie crust recipe
  • 1/2 cup flaked coconut
  • 1 egg white
Coconut Custard
  • 2 eggs
  • 1 can coconut milk (approx. 14 oz)
  • half & half or light cream
  • 1/2 cup cornstarch
  • 3/4 cup white sugar
  • pinch of salt
  • 3/4 cup flaked coconut toasted
  • 1 teaspoon vanilla
Topping
  • Whipped cream or whipped topping (approx. 2 cups)
  • 1/4 cup flaked coconut toasted

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Instructions

  1. Preheat oven to 450 degrees. Unroll pie crust and brush with egg white. Sprinkle 1/2 cup coconut onto the crust and gently press to stick.
  2. Place in 9" pie pan and poke the bottom with a fork. Bake 10-12 minutes or until lightly browned. Let cool completely.
  3. Pour coconut milk into a large measuring cup and top to 3 cups with cream.

  4. In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar and salt. Whisk over medium low heat until thick and bubbly. Remove from heat and stir in vanilla and 3/4 cup coconut.

  5. Immediately pour into cooled pie crust and cover with plastic wrap. Refrigerate 4 hours or overnight.
  6. Remove plastic wrap and top with whipped cream or whipped topping and remaining coconut.

Recipe Notes

To toast coconut, place it in a non-stick pan over medium low heat.  Stir until fragrant and lightly browned.
Nutrition Information
Calories: 450, Fat: 27g, Saturated Fat: 19g, Cholesterol: 52mg, Sodium: 157mg, Potassium: 257mg, Carbohydrates: 48g, Fiber: 3g, Sugar: 26g, Protein: 5g, Vitamin A: 3.2%, Vitamin C: 1.7%, Calcium: 3.3%, Iron: 10.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword coconut cream pie

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Holly, Apparently you and I should be the best of friends. I never thought I would find anyone who loves Coconut as much as I do. I was so happy to find this recipe for Coconut Cream Pie. I can’t wait to try it for myself. I need to invite people over to help me eat this.

  2. On doing this recipe on making the custard, after cooking it says to take it off the heat & add the vanilla & coconut. BUT vanilla is not listed in the ingredients. Right now I’m not adding adding any vanilla. Thinking just a mix up but thought you should be aware of. Thank you

    1. Your coconut milk and light cream together should equal 3 cups. Measure the coconut milk, and add enough light cream so that it is 3 cups total (note it is not heavy cream). Enjoy!

    1. I made it with Coco Lopez (cream de coconut) and reduced sugar to 1/2 cup since the coco Lopez is sweet and coconut milk is not and it turned out delicious and not too sweet!

  3. When I first made this pie, I had put Creme Of Coconut (Coco Lopez) on my grocery list instead of coconut milk. I was making the pie the other night and realized for the first time, the recipe said coconut milk. Ooops…….oh well. I have used the Creme Of Coconut every time I have made this pie and the pie is wonderful! I’m going to keep on using it:)
    I was wondering if you or anybody else had ever made it using the Creme of Coconut instead of the coconut milk?

  4. We would just love your Coconut Cream Pie, it is one of our favorite pies. Thank you so much for sharing with Full Plate Thursday today, it is great to have you at the party. Hope you have a very special week and come back soon!
    Miz Helen

  5. I love coconut cream pie! I am a cheater and always use coconut pudding, but this coconut milk version sounds fabulous!

  6. Coconut is my all time favorite pie, and I love the thought of using coconut milk in the base. This will be on the table as soon as I run to the store for the milk.

  7. I have been living with AIDS for 25 years. Wondering if you had some home cooked, easy recipes for one or to make bulk and freeze.? Living on 189 in Food stamps and really need to make it go farther, I only get to the store once a month. Can you give me some suggestions? Please, and fruits and vegetables are more expensive.
    Thanks so much for listening if you do?

    Dustin L Cooper

    1. Hi Dustin,

      Some of the easier meals that freeze well are:

      Dr. Pepper pulled pork. It cooks up in the slow cooker and makes lots of portions which can be frozen. Any inexpensive piece of pork will work and it can go a long way.
      http://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/

      Slow Cooker Broccoli Cheddar Potatoes are super easy. You could also add in some chicken with this recipe. Either way, this is a totally effortless way to cook potatoes and top them with any other topping you like.
      https://www.spendwithpennies.com/slow-cooker-broccoli-cheddar-baked-potatoes/

      These meatballs are always a hit. They taste great (almost like sweet and sour) and this recipe can be made with packaged meatballs too. Serve these on rice for an inexpensive meal.
      https://www.spendwithpennies.com/amazing-cocktail-meatballs-these-are-always-a-hit/

      Cheeseburger Macaroni tastes 10x better than the boxed kind and is easy to make. I haven’t tried freezing this one.
      https://www.spendwithpennies.com/cheeseburger-macaroni-stove-top-youll-never-buy-the-boxed-kind-again/

      This is a very simple casserole and while I haven’t frozen it, it does not contain meat and can last a little longer in the fridge.
      https://www.spendwithpennies.com/creamy-tomato-pasta-casserole/

      I will continue to add more to this list but hopefully you find something here to get you started.

    2. Hi Dustin……there are many recipes out there for people on a budget, including some above that are listed.

      I have found that FRESH fruits and veggies are not all that expensive. There are ALWAYS sales going on it seems.. I purchase groceries within our budget which is $75/week for 3 people. It can be done! And we eat very well, just avoid the expensive meats and be creative.

      We almost never eat beef any more because of the cost. How about spaghetti with a few meatballs/or sausage, or French toast/omelettes, and soups are great to make and there are so many recipes (bean soup, chicken soup, vegetable soup, etc.)