Coconut Cream Pie is a dreamy island dessert with a flaky crust, coconut filling that is made from scratch, and toasted coconut sprinkles.
This coconut cream pie is by far the best I have ever had. The difference is that our filling is made from scratch and never with a pudding mix. It makes all the difference. It’s better than anything you can get at a store. If you aren’t sure about coconut cream pie, it’s time to give it another chance. Homemade always tastes best, and this couldn’t be more true with this recipe. You just can’t beat the coconut cream layer of this pie. It is rich and creamy and full of coconut flavor. Everyone will think you put more time into it than you actually did. To quote one of our readers, “Hands- down the best coconut cream pie I have ever made and tasted!”
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.
The same reader adapted this 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 1/2 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!