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Coconut Cream Pie

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A favorite diner dessert is luscious Coconut Cream Pie. Why go out for it when you can make this scrumptious version so easily at home?

What You'll Need:
  • 1 (9-inch) frozen ready-to-bake pie shell, thawed
  • 2 cups milk
  • 3 eggs
  • 1 cup sweetened flaked coconut
  • 1/2 cup sugar
  • 6 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups frozen whipped topping, thawed
What To Do:
  1. Bake pie shell according to package directions; set aside to cool.
  2. In a medium saucepan, whisk together all remaining ingredients except whipped topping. Cook over medium heat 5 to 7 minutes, or until thickened.
  3. Pour into baked pie shell and chill at least 4 hours, or until set.
  4. Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.
Garnishing Tip

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Coconut pie should ALWAYS have a meringue topping . that just enhances the flavors.

Very good recipe

I have not made it yet.

This recipe is so simple and so delish! Have made it many times for my father without fail.

The pudding never set..too watery. Either less egg or more flour. It was very tasty but had to throw it out.

This is great Coconut Cream (not meringue) Pie.

I bake all the time - spouse favorite. I use coconut extract for more flavor and bake with a meringue of egg whites, sugar and cream of tartar. beat egg white to form soft peaks layer on pie and bake until brown I also put coconut flakes on the meringue before baking,

I made this today and my husband asked for a second piece! This recipe is a keeper and just all around wonderful!

My mom, passed away almost 10 yrs ago, would always baked me a Coconut Cream pie for my birthday & every holiday because it was my most favorite of all pies. I have been searching for a recipe like hers for yrs now. I do believe this is the one. The only thing, my mom, would always put miriange (?sp) on the top. Does anyone have a recipe like that? I haven't had a piece of pie since my mom passed away...none look anything like hers. I know I will never be able to make a pie as good as hers but I would like to try my hand at baking one. If anyone knows of a recipe with the mirange (made with egg whites) on top & has a filling like this one I would so appreciate you sharing it with me. She was a wonderful cook and her pies were heavenly. Unfortunately, she never had recipes...she kept it all in her head.

This one might be the one your mom made.

This is how I learned to make mirange back when I was a kid. Use a really good and COLD bowl,separate two eggs into a glass first(to make sure no yolk get in it),and pour into the cold bowl and add a couple tablespoons of granular white sugar,and a 1/4 tsp. of tartar powder. Start with 1 Tb. of sugar first to get it going,then add if needed. Use an electric mixer and whip until makes stiff peaks(holds a tip when you pull up the stopped mixer). Use a spatula to spread mirange over your pie surface as close to edges as possible (so it won't pull away when baked). I've always BROILED my pies and watch carefully as this doesn't take long time to turn a golden brown on the crests of the swirls you made. Hope this helps,and it REALLY isn't hard to do.

Been making this pie for over 40 years, it is very good. Baked 10" pie shell Filling: 1 c. sugar, 1/2 c. cornstarch,1/4 tsp. salt, 3 c. milk scalded, 4 egg yolks, beaten, 1 1/2 tsp. vanilla.2 cups of fresh coconut but can use canned or frozen. Combine sugar, cornstarch, & salt in pot. Gradually add the milk, stirring until mixture is smooth. Bring to boil over med. heat stirring constantly. Boil,stirring 2 mins. Remove from heat.Stir half of the hot mixture into the beaten egg yolks, combine with rest of mixture in pan. Cook stirring over low heat until mixture boils and is thick enough to mound from spoon about 5 mins. Put into bowl add the vanilla & the coconut saving some for the meringue. Place wax paper over top and let cool completely. Then make the meringue. Add 1/4 tsp salt to the egg whites, beat until frothy, add 1/2 c. sugar beating until glossy peaks are formed. Put on top of cooled pie and bake in a slow oven 325% about 15 mins. until done. Cool at least 1 hour before serving. This is the very best coconut pie recipe I have ever had. Hope you enjoy it. Mississippi gal

Use the three egg yolks in the pie. Save the whites of the eggs to make the meringue. Beat three egg whites til fluffy add 2Tablspoons sugar, and beat until forms peaks. Put on top of pie and put in 350 degree oven til browns on top.

This is the best coconut pie I have ever had and the merange will not weep. Double Coconut Cream Pie 1 Pie shell, 9", baked Filling: 1/3 c Sugar, granulated 1/4 c Cornstarch 1/4 ts Salt 2 c Milk, whole 1 can Cream of coconut (8oz) 3 Egg yolks; beaten 2 tbs Butter 1 c Coconut, flaked 2 ts Vanilla For Filling: In a med. saucepan, combine the sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 mins. more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 mins. more. Remove from heat. Stir in butter till melted. Stir in the coconut and vanilla. Pour filling into baked pie shell. Let cool while making meringue For Meringue: Let egg whites stand at room temp for 30 mins. Never Fail Meringue 1 tbs. cornstarch 6 tbs. sugar 1/2 cup water 3 egg whites In a small saucepan, combine and bring to a boil over direct heat, cornstarch, sugar and water. When it starts to boil, turn down heat and stir constantly till thickened and translucent. Set aside and cool completely. Beat egg whites to make firm peaks. Gradually add the above cooked and cooled mix and beat to blend well. Spread over the cooled pie, making swirls, if you like. Bake at 350 degrees for 20-30 minutes or till golden. Cool for 1 hour on a wire rack. Cover and chill for 3 to 6 hours before serving.

This is my favorite recipe I have been making over 40 years it came from the complete pie cookbook by Farm Journal. Baked 9 or 10" pie shell. Take 1 cup of sugar 1/2 cup cornstarch, 1/4 tsp. salt, 3 cups milk scalded, 3 egg yolks, beaten, 1 and 1/2 tsp. vanilla, 2 cups of grated coconut. combine sugar, cornstarch & salt, gradually add milk, stirring until mixture is smooth bring to boil over medium heat, stirring constantly. Boil,stirring 2 minutes. Remove from heat. Stir half the hot mixture into egg yolk, combine with rest of hot milk mixture in pan. Cook stirring over low heat until mixture comes to boil & is thick enough to mound from a spoon about 5 mins. Turn into bowl, add vanilla & 1 3/4 cups of coconut. Place wax paper over top & let cool to touch. Then mix up your egg whites to make meringue, Beat egg whites until stiff,beat in 1/2 cup of sugar & beat until thick & glossy. Put on top of cooled pie and bake 325% for 15 mins. to brown sprinkle 1/4 cup of coconut on top before baking. Hope you find this is the pie you are looking for

BEST COCONUT CREAM PIE RECIPE EVER!!!!!!! I Went through 4 before i got this one and it is NOW in my recipe box, i will make this one everytime! LOVE IT! Great Job!!!!

I am gluten sensitive. Can I use cornstarch instead of flour? How much? Thanks.

Yes, you can use cornstarch instead of flour. You can use 1/3 cup cornstarch for 2 cups of milk and 3 eggs. It should set just fine. Good luck. Wicky Poarch

This is excellent. My mother-in-law made a pie in her restraunt that tasted just like this except she added a teaspoon of coconut flavoring. I had been looking for a recipe like hers. It brings back such fond memories of her wonderful cooking. She was special!!!!!

Sounds yummy!!!

I wondered if you could use coconut milk in place of regular milk? (More coconut flavor)

I make this using whole milk and also add 1 teaspoon coconut flavoring. Sometimes I use toasted coconut in the filling also.

Everyone loves this "from scratch" pie Thank you

This sounds so simple and I love quick and easy. I also love Coconut Cream Pie. So I will definitely try this recipe.

It looks good very easy to make

I think it,s great thanks

When measuring coconunt for a recipe, do you compress it to the correct measurement or do you measure it loosely into your cup?


wld. make a good summer dessert

I took the pie to Wednesday night potluck at church. Just about everyone wanted the recipe. I had a very good homemade pie crust recipe too. I've been making it with fat free milk mixed with fat free half and half, as I'm on such a strict diet. It's a shame not to use at least 2% milk as it's such a good pie. Thank you.

The pie was easy to make, and turned out tasty, creamy and sweet, but not overly sweet. The three people who tasted it all asked for the recipe.

great! Thanks Mr. Food

Sometime last week I found a recipe on this site for a coconut cream pie that used coconut milk and toasted coconut on the crust...this week it can't be found. Can anyone help with with that???

Look on what's hot list it has 10 great recipes on this list including coconut cream pie. I have save this recipes in my folder.

I made this last week end and the Key Lime Pie as well, my family REALLY liked it. Thanks

I like that recipe its quick and easy and I bet it is very delicious and I am going to try it for sure. thanks

Absolutely Delicious and incredibly easy. It was a big hit and I highly recommend it.


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