Coconut Cream Pie

This beautiful coconut cream pie has 3 luscious layers of coconut custard, whipped topping, and toasted shredded coconut. It’s like sinking your teeth into a cloud of creamy coconut bliss!

Why this recipe works

Coconut cream pie is a light dessert full of silky smooth coconut custard and a topping of whipped cream and shredded coconut. It isn’t difficult to make and comes together in under 30 minutes. I guess you could say it’s the more formal version of our coconut cream lush, making it great for holidays like Easter or Thanksgiving.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – We like to save time where we can, so we opted for a store-bought 9-inch refrigerated pie crust. You can certainly make your own crust if desired

FILLING – Half-and-half, eggs, sugar, flour, and salt are slowly heated in a saucepan to create a thick custard for the filling. Then you’ll add toasted coconut and vanilla extract for good measure. You can use sweetened or unsweetened shredded coconut, it’s up to you.

How to Make Coconut Cream Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. If using an unbaked pie shell, bake according to package directions using raw beans or pie weights in the bottom during baking.
2. Toast the shredded coconut on a sheet pan in the oven for about 5 minutes, stirring often until the majority has turned golden brown. Reserve 1/2 cup of baked coconut for topping.
3. To a saucepan oven low heat, combine the half-and-half, eggs, sugar, flour, and salt with a whisk and bring to a boil while whisking constantly. Allow the mixture to continue cooking and thicken for about 20 minutes. Thickness will resemble that of cake batter.
4. Remove from heat and add the 1 cup of toasted coconut along with the vanilla extract.
5. Pour the coconut custard mixture into the pie shell and chill for 4 hours or until firm.
6. Before serving, top with a thick layer of whipped topping and reserved coconut.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve coconut cream pie chilled or at room temperature. You may make this pie a day in advance to save time as it’ll need at minimum 4 hours of chill time to firm up. This is the perfect dessert for your Easter or Thanksgiving sweets table, but it’s also great for birthdays or any time of the year.

More Pie Recipes

• French Silk Pie
• Banana Cream Pie
• Southern Buttermilk Pie
• Homemade Apple Pie
• No Bake Peanut Butter Pie
• Sweet Potato Pie

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Coconut Cream Pie

Coconut cream pie is a light dessert full of silky smooth coconut custard and a topping of whipped cream and shredded coconut. It isn't difficult to make and comes together in under 35 minutes.

5 from 5 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 8 servings

4 hours hrs 35 minutes mins

Calories: 427

Author: Amanda Davis

Ingredients

• ▢ 1 9 inch pie crust baked or unbaked
• ▢ 1 ½ cups sweetened flaked coconut
• ▢ 3 cups half and half
• ▢ 2 eggs beaten
• ▢ ¾ cups granulated sugar
• ▢ ½ cup all purpose flour
• ▢ ¼ tsp salt
• ▢ 1 tsp vanilla extract
• ▢ 1 cup whipped topping

Things You’ll Need

• ▢
  9 inch pie pan

Before You Begin

• Store in an ai-tight container or tightly covered with plastic wrap in the refrigerator for 3-4 days.

Instructions

• If using an unbaked pie shell, bake according to package directions using raw beans or pie weights in the bottom during baking.
• Toast the shredded coconut on a sheet pan in the oven for about 5 minutes, stirring often until the majority has turned golden brown. Reserve 1/2 cup of baked coconut for topping.
• To a saucepan oven low heat, combine the half-and-half, eggs, sugar, flour, and salt with a whisk and bring to a boil while whisking constantly. Allow the mixture to continue cooking and thicken for about 20 minutes. Thickness will resemble that of cake batter.
• Remove from heat and add the 1 cup of toasted coconut along with the vanilla extract.
• Pour the coconut custard mixture into the pie shell and chill for 4 hours or until firm.
• Before serving, top with a thick layer of whipped topping and reserved coconut.

Nutrition

Serving: 1slice | Calories: 427cal | Carbohydrates: 50g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 265mg | Potassium: 230mg | Fiber: 2g | Sugar: 27g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg

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