Coconut Cream Pie
This Coconut Cream Pie features a thick and creamy coconut filling, a tender pie crust, fluffy whipped cream, and toasted coconut topping. It is everything you want it to be, and more!
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Coconut Cream Pie Recipe
You will love this homemade Coconut Cream Pie for its flaky crust, its insanely delicious and creamy filling, its clouds of whipped topping and toasted coconut garnish. It truly is such a lovely, decadent, soul-satisfying treat!
A few notes on making this Coconut Cream Pie recipe:
- You can use a store bought pie crust or make your pie crust yourself (choose your own difficulty – both will taste great!). In either case, you need to blind bake your pie crust before adding the pie filling. To do that, you will follow the blind bake directions on the crust’s package. If you are making my homemade pie crust, you will arrange the crust in your pie dish and crimp the edges as desired. Then poke the bottom of the crust with a fork and bake at 325° for 15 minutes to pre-bake the pie crust.
- I personally make Whipped Cream topping for this pie, but there is no reason you cannot use store bought instead. Again, choose your own difficulty!
Ingredients in Homemade Coconut Cream Pie
Here is a quick run-down of what you will need to make easy coconut cream pie. Exact quantities and instructions can be found in the recipe card.
- Pie crust, blind baked – This is my recipe for homemade pie crust. You can also use a store bought crust and blind bake that instead.
- Milk
- Eggs
- Granulated sugar
- Cornstarch – This will help thicken your filling so it doesn’t spill out.
- Salt
- Vanilla extract
- Coconut flavoring – I used my super-strength coconut flavoring (yum!)!
- Butter – I use salted butter 100% of the time. You can use unsalted, if that’s your preference. I would just add a little pinch of salt to make up the difference.
Whipped Cream and Topping
- Heavy whipping cream
- Powdered sugar
- Clear vanilla – You can also use regular vanilla, it will just make the color a little murkier.
- Sweetened coconut flakes, toasted – I’ll walk you through how to toast the coconut in the instructions section.
How to Make Easy Coconut Cream Pie
- Begin by blind baking a 9 inch pie crust according to the recipe or package’s directions. Set aside.
- Add the milk, eggs, granulated sugar, cornstarch and salt to a blender. Blend until completely combined.
- Once blended, pour the mixture into a cold pot.
- Place the pot on the stove and begin to heat the mixture, while constantly stirring, over medium low heat.
- Stir until the mixture is bubbling and the pudding thickens. Continue heating until you can scrape a silicone spatula down the center of the pan and the pudding comes back together leaving a line where the silicone spatula was.
- At that point, remove the pudding from the heat and stir in the vanilla extract, coconut flavoring, and butter until fully combined.
- Pour the completed mixture into the prepared pie crust. Cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the pudding and then place in the fridge to set for 5 hours or overnight.
- Once set, make the whipped cream by whipping the heavy whipping cream, powdered sugar and clear vanilla together in a stand mixer or with an electric hand mixer until thickened and stiff peaks form.
- Pipe or spread onto the chilled pie and top with toasted coconut flakes.
- To toast the coconut, bake at 350°F for 10-12 minutes, stirring every 2 minutes until golden brown.
How long does Homemade Coconut Cream Pie last?
This pie will stay good for up to 4 days! Just make sure to cover tightly before refrigerating to keep the filling fresh and fluffy. This pie is served cold, but can be on the counter during a serving window – I just recommend returning it to the fridge as soon as you are able.
Can I add shredded coconut to the pudding?
While this recipe doesn’t call for coconut in the pudding, you can definitely add it. I would mix it in after you have removed the pudding from the stove when you are adding the vanilla, coconut flavoring, and butter.
Eye on the Pie? More Recipes to Love:
Coconut Cream Pie
This Coconut Cream Pie features a thick and creamy coconut filling, a tender pie crust, fluffy whipped cream, and toasted coconut topping. It is everything you want it to be, and more!
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Servings: 20 servings
Calories: 104kcal
Ingredients
- pie crust, blind baked
- 2 1/2 cups milk
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tbsp vanilla extract
- 1/4-1/2 tsp coconut flavoring
- 2 tbsp butter
Whipped Cream and Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp clear vanilla
- 1 cup sweetened coconut flakes, toasted
Instructions
- Begin by blind baking a 9 inch pie crust according to the recipe or package’s directions. Set aside.
- Add the milk, eggs, granulated sugar, cornstarch and salt to a blender. Blend until completely combined.
- Once blended, pour the mixture into a cold pot.
- Place the pot on the stove and begin to heat the mixture, while constantly stirring, over medium low heat.
- Stir until the mixture is bubbling and the pudding thickens. Continue heating until you can scrape a silicone spatula down the center of the pan and the pudding comes back together leaving a line where the silicone spatula was.
- At that point, remove the pudding from the heat and stir in the vanilla extract, coconut flavoring, and butter until fully combined.
- Pour the completed mixture into the prepared pie crust. Cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the pudding and then place in the fridge to set for 5 hours or overnight.
- Once set, make the whipped cream by whipping the heavy whipping cream, powdered sugar and clear vanilla together in a stand mixer or with an electric hand mixer until thickened and stiff peaks form.
- Pipe or spread onto the chilled pie and top with toasted coconut flakes.
- To toast the coconut, bake at 350°F for 10-12 minutes, stirring every 2 minutes until golden brown.
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Nutrition
Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 58mg | Fiber: 0.01g | Sugar: 10g | Vitamin A: 259IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.02mg
I have a question 🙋🏼♀️ can I make these into bars? Do you think it would turn out?
Yes, that should work! I would put it in a 9×13 pan and follow all instructions as written.