Coconut Cream Pie

Coconut Cream Pie is a classic dessert for any occasion. This tried and true recipe from my mom’s recipe box is sure to be a family favorite.

If you like coconut cream pie, then you will love this one, it is fantastic. This is my Mom’s most requested dish to bring for the holidays. It’s her Aunt Bea’s recipe and a tried and true favorite. 

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This is one of those recipes that everyone wants the recipe immediately after taking the first bite. It’s guaranteed to impress your family and friends and will be the star of any holiday desserts table. 

How to Make Coconut Cream Pie:

1. Prepare pie crust and set aside.
2. Place one cup of sweetened coconut flakes to a food processor and pulse until finely chopped. Set aside. 
3. Add sugar and cornstarch to a heavy saucepan and whisk until combined. Add milk and evaporated milk, whisking until smooth. Place over medium heat and bring to a boil, whisking often.
4. Add egg yolks to a bowl and beat well. When milk and sugar mixture starts to thicken, add about one cup into egg yolks and mix thoroughly. Add back to saucepan, whisking until well mixed. Continue to cook until thick and bubbly, about 2 minutes. 
5. Remove from heat and add butter, vanilla, and chopped coconut. Pour into prepared crust and spread evenly. Cool completely and then chill 3-4 hours in refrigerator. 
6. Top with whipped topping and toasted coconut. 

How to Toast Coconut:

Add coconut to a non-stick skillet and place over low heat. Stir continually. Be patient and it will only take about 3- 5 minutes. Coconut can burn easily, so don’t take your eye off of it. You can also place on a baking sheet for 5-8 minutes at 325°. Remove from pan to cool. Store in an airtight container when cooled until ready to use.

What kind of crust is best for Coconut Cream Pie?

You can use a graham cracker or pasty crust for coconut cream pie. Use your favorite homemade pie crust or store bought works fine too. If using a pastry crust, pierce bottom and sides with a fork and bake. Allow crust to cool before filling. 

Coconut Cream Pie is one of our favorites and every time I make it I fall in love all over again. It’s perfect for holiday dinners or family celebrations. A dessert tradition for Easter and Thanksgiving at our house. 

Does coconut cream pie need to be refrigerated?

Cream pies do need to be refrigerated. Cover and refrigerate up to 3 days but is best in the first 2 days. 

More Pie Recipes to Try:

Chocolate Pie is the ultimate dessert for holidays and celebrations. Strawberry Slab Pie is one of my go-to dessert recipes for feeding a crowd and my Peach Slab Pie is also a favorite. You can’t go wrong with this Southern Sweet Potato Pie for holidays and family gatherings. 

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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Print Recipe

4.58 from 7 votes

Coconut Cream Pie

Coconut Cream Pie is a classic dessert for any occasion. This tried and true recipe from my mom's recipe box is sure to be a family favorite.

Prep Time15 minutes mins

Cook Time30 minutes mins

Additional Time4 hours hrs

Total Time4 hours hrs 45 minutes mins

Course: Desserts

Cuisine: American

Keyword: coconut cream pie, coconut dessert, Easter dessert, easy pie

Servings: 8 Servings

Calories: 518kcal

Author: Milisa

Ingredients

• 1 baked pie crust or graham cracker crust
• 3/4 cup sugar
• 1/4 cup corn starch
• 1 12 oz can evaporated milk
• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 cup coconut processed in food processor until finely chopped
• 8 oz whipped cream or whipped topping
• 1/2 cup toasted coconut

Instructions

• In a large saucepan, combine sugar and cornstarch. 
• Add evaporated milk and milk, whisking to combine. 
• Cook over medium-high heat until it comes to a boil, whisking as it cooks.
•  When it starts to thicken, remove from heat and pour about 1 cup into egg yolks, beating quickly to combine.
• Pour egg mixture back into saucepan, whisking quickly to incorporate the egg mixture. Return to heat and cook an additional 2 minutes. 
• Remove from heat, stir in butter, vanilla and 1 cup coconut that has been processed. 
• Pour into pie crust. 
• Allow to cool 30 minutes and place in refrigerator to cool completely, about 3 to 4 hours. 
• Spoon whipped cream over pie and top with toasted coconut. 
• Slice and serve.
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Video

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 60g | Protein: 9g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Cholesterol: 103mg | Sodium: 308mg | Fiber: 2g | Sugar: 33g

Post updated with new photos, originally posted January, 2011.