Coconut Cream Pie

4.95 from 18 votes
97 Comments

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Coconut Cream Pie is a silky smooth dessert with a flaky crust and a coconut filling, topped with coconut whipped cream and toasted coconut sprinkles.

A slice of coconut cream pie with toasted coconut sprinkles

Coconut Cream Pie

This coconut cream pie is by far the best I have ever had. The filling is made from scratch – never with a pudding mix. It makes all the difference! It’s better than anything you can get at a store.  Homemade always tastes best, and this couldn’t be more true with this recipe. It is rich and creamy and full of coconut flavor. Everyone will think you put more time into it than you actually did. It is perfect for a family gathering or Easter dinner. To quote one of our readers, “Hands down the best coconut cream pie I have ever made and tasted!”

A slice of pie with a bite taken out of it

It All Starts with the Crust!

You can either use a regular crust or a graham cracker crust for this Coconut Cream Pie. Use your favorite pie crust recipe, or buy one from the store. It is whatever you prefer really. If you need ideas check out our favorite pie crust recipes – click HERE for our Perfect Pie Crust recipe and HERE for our Perfect Graham Cracker Crust!

Make it with a Meringue Topping

A delicious variation on this recipe is to top the coconut cream layer with meringue instead of whipped topping. For a quick and easy meringue recipe, see our Lemon Meringue Pie. If you prefer meringue to whipped topping, this works beautifully on the Coconut Cream Pie.

Coconut Cream Pie with Less Sugar

The same reader adapted this Coconut Cream Pie recipe to make it more diabetic-friendly. These are her substitute suggestions:  “This is a great recipe but I wanted to make it with less fat and sugar; I am Diabetic. I substituted milk with 1 – 12 oz. can of Fat Free Evaporated Milk; used 1 – 13.5 oz can of Lite Coconut Milk; exchanged sugar for ½ cup Splenda, and poured it all into a homemade graham cracker crust made with Splenda. It came out fabulous. My husband loved it, said it was the best pie ever.” Thank you, Karen!

A pie with a slice cut out of it

More Recipes for Coconut Lovers!

If you’re a fan of our Coconut Cream Pie recipe, try some of our other favorite coconut recipes:

Slice of Coconut Cream Pie on a white Plate with a fork to the side.

How to Make Coconut Cream Pie

A slice of coconut cream pie on a plate topped with toasted coconut

Coconut Cream Pie

4.95 from 18 votes
Coconut Cream Pie is a silky smooth dessert with a flaky crust and a coconut filling, topped with coconut whipped cream and toasted coconut sprinkles.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8

Ingredients

TOPPING:

Instructions

  • In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
    Half and half, coconut milk, cornstarch, sugar, eggs, and salt in a pot
  • When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
    Pie filling in a pot
  • Stir in ¾ cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
    Coconut cream pie filling in the crust
  • While pie is cooling, whip together topping ingredients with electric beaters. 
    Coconut whipped topping in a glass bowl
  • When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.
    A slice of coconut cream pie with toasted coconut sprinkles

Video

Notes

Preparation time does not include the 2-4 hours of refrigeration time for the pie to set. Nutrition information is for the whole pie filling, but not the crust.

Nutrition Information

Calories: 879kcalCarbohydrates: 95gProtein: 12gFat: 49gSaturated Fat: 20gCholesterol: 46mgSodium: 716mgPotassium: 244mgFiber: 4gSugar: 16gVitamin A: 215IUVitamin C: 0.7mgCalcium: 86mgIron: 4.2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  2. 5 stars
    True story…. my husband hates coconut, but one time we were at a pie social and he had himself a lovely lemon cream pie…only to find out it was the best tasting coconut he’d ever had! Ha ha!!! Love this pie. So easy, so creamy, so incredibly delicious! The toasted coconut garnish on top really takes it to the next level!

  3. I made this for my mom today! It’s her 65th birthday and she loves coconut cream pies! She’s sadly in the hospital right now but once she’s home she’ll have this pie waiting for her! I used a graham cracker crust and it came out excellent!

    1. The refrigerated coconut milk is diluted with water, so you can’t use it as a substitute. Sorry about that!

  4. 5 stars
    I had saved this recipe to make for a friend who’s crazy about coconut cream pie. I was short on time so I used a shortbread premade crust. Followed the recipe exactly for filling and whipped topping. It was amazing, and my friend asked to take the rest home! It’s a keeper.
    Thank you for sharing!

  5. Hello there. I was just wondering if the nutrition facts you posted were per serving or for the whole pie? Thanks in advance!

  6. 5 stars
    This looks so delicious and yummy! My daughter and husband are going to love this recipe! I can’t wait to make this!

  7. Hi there,
    Thank you for the recipe. The favour was amazing; I made it twice this past weekend.
    I used an 9 inch pie pan. I had so much filling and decided the second time not to put all the filling in but I was upset that the pie didn’t set right. It did not hold its shape even the second time I left it overnight before putting on the delicious whipping cream on. What do you think I did wrong? Thank you for your help.

    1. Hmmm…its hard to say with the information you provided what might have gone wrong. Did you make any changes the second time besides using less filling? Did you store the filling? I’d love to help, but I just need a little more info!

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