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

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.
Course Dessert
Cuisine American
Keyword Coconut Cream Pie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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