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A slice of coconut cream pie on a plate topped with toasted coconut
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4.95 from 18 votes

Coconut Cream Pie

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Coconut Cream Pie
Servings: 8
Calories: 879kcal
Author: Erica Walker




  • 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 3/4 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



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.


Calories: 879kcal | Carbohydrates: 95g | Protein: 12g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 46mg | Sodium: 716mg | Potassium: 244mg | Fiber: 4g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 0.7mg | Calcium: 86mg | Iron: 4.2mg