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Coconut Cream Pie

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This coconut cream pie is amazing and full of coconut flavor. The homemade pie shell is buttery and makes this pie go over the top. Then, the pie is topped with a meringue and extra coconut flakes that have been baked until golden brown.

This pie turned out to be a favorite of everyone in the house. In fact, you could say this is an old family favorite, passed down from generation to generation, like my grandma's coconut cream pie.

coconut-cream-pie-recipe-picture

If you love pie as much as I do be sure to check out my delicious Cherry Pie or my award-winning Blueberry Pie.

Why This Coconut Pie Recipe is the Best

For all the coconut lovers out there, this pie will be right up your alley. The one thing I love about this pie more than anything, is just how easy it is to prepare. The creamy coconut custard has the best flavor. This is hands down one of the easiest pies you will ever make.

This recipe needs the following ingredients:

  • Buttery flaky pie crust (this recipe is big enough for a 9-inch pie plate) or a 9-inch frozen pie crust
  • butter
  • Whole milk
  • eggs
  • sugar
  • cornstarch
  • vanilla extract
  • flaked shredded coconut
  • toasted coconut

Preheat the oven to 400 degrees F. Blind bake the pie crust according to package directions. You can use pie weights to keep the crust from bubbling up.

Make the Coconut Cream Pie Filling

In a medium saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. 

Place the pan over medium-low heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. 

Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the corn starch in the remaining milk, making a slurry. 

Whisk the slurry cornstarch mixture into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. 

Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. 

Pour the creamy coconut filling into the baked pie dough and cool the pie completely. I place a piece of plastic wrap on the top so that the film doesn't cover the custard filling.

In a medium bowl, add the egg whites. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. 

Spread the egg whites over the top of the pie. 

Sprinkle a little of the toasted coconut on top of the pie. 

Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown. Let the pie cool to room temperature. I like serving this pie the next day straight from the counter, however, you can place it in the fridge if you want.

Serve the pie with whipped topping and a drizzle of caramel or chocolate if you want.

Love pie? Check out these other recipes

Summer Pie Recipes


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Yield: 8 servings

Coconut Cream Pie

Coconut Cream Pie

Old Fashioned Coconut Cream Pie is perfect

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 baked 9-inch pastry shell
  • 2 1/4 cups whole milk
  • 3/4 cup sugar, plus 1/4 cup for the egg whites
  • 3 eggs, separated
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla
  • 1 3/4 cups toasted coconut, saving a little of it for the top of the pie
  • 1 tablespoon butter

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together.
  3. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks.
  4. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry.
  5. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer.
  6. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well.
  7. Pour the filling into the prepared pan and cool the pie completely.
  8. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks.
  9. Spread the egg whites over the top of the pie.
  10. Sprinkle a little of the toasted coconut on top of the pie.
  11. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

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