Coconut Cream Pie


Coconut Cream Pie

Coconut Cream Pie
4 Hr
20 Min

When it comes to classic pie recipes, you just can't forget about the Coconut Cream Pie. This dreamy dessert features a luscious tropical filling that gets topped with a layer of creamy whipped topping. One slice is all you need to feel like you're in dessert heaven.

What You'll Need

  • 1 rolled refrigerated pie crust (from a 14.1-ounce package)
  • 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. Unroll 1 pie crust, press into 9-inch pie plate, and flute edges. Bake pie shell according to package directions; let cool.
  2. In a medium saucepan over medium heat, whisk together remaining ingredients except whipped topping. Cook 5 to 7 minutes, or until thickened. Pour into pie shell.
  3. 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

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 302
  • Calories from Fat 138
  • Total Fat 15g 24 %
  • Saturated Fat 8.5g 43 %
  • Trans Fat 0.1g 0 %
  • Protein 6.8g 14 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 90mg 30 %
  • Sodium 181mg 8 %
  • Total Carbohydrates 35g 12 %
  • Dietary Fiber 1.1g 4 %
  • Sugars 18g 0 %

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Not for me. Not creamy. When some reviews said it was running I may have cooked it too long perhaps but it certainly was not runny, I may have cooked it too long, maybe not. The reason I tried this was that I had no time to bake it but I would rather make a recipe I have that uses the oven. Much better.

I haven't made this, but question using the whole eggs instead of just egg yolks. The recipe I use calls for only the yolks. My Mom always just put everything in the pan and cooked it for lemon, chocolate and coconut pies. Most recipes call for adding a small amount of the hot custard to the beaten egg yolks, then add it back to the rest of the pan.

Hello! In this Mr Food recipe for coconut cream pie, using the whole eggs works because everything is going into the pan and being heated altogether, we don't have to temper the eggs and then add to a hot mixture. Test Kitchen knows you'll love this easy recipe. Hope this helps!

A couple people want to put meringue on it...I don't agree and that's why it's called coconut CREAM pie but I do prefer using a graham cracker crust for any cream pie

Filling was tasteless, despite the fact that I added 1 tsp of coconut extract. Perhaps I should have substituted cornstarch for the flour. However, I will not try again.

I made this today but did as a pudding splitting filling between 6 dishes. Trying to avoid pastry at this time. This was quick and easy to make. I also added 1 teaspoon of coconut extract. Will make again.

How can I bake meringue on a on bake pie

Just seen a pastry chef on TV last week making lemon meringue pie and she said put meringue on top of hot pie filling making sure it is attached to pie crust and bake at Bake the pie for about 20 minutes at 325 F, until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours. Hope this helps

Hi there! Since the coconut cream filing in this recipe is refrigerated rather than baked, the Test Kitchen does not believe that baking a meringue on top of it will work out. We suggest our Lemon Meringue Pie if you're looking for a delicious meringue recipe. Enjoy! You can find the recipe here:


I haven't tried yet, but am going to try soon

Easy and tasty recipe! We love coconut cream pie!

This looks exactly like a pie I always like to get at the bakery!

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

I agree it"s better with meringue.

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 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 heavenlyRead More 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 tsp of tartar powder Start with 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 doRead More

Been making this pie for over years it is very good Baked pie shell Filling c sugar c cornstarch tsp salt c milk scalded egg yolks beaten tsp vanilla 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 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 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 tsp salt to the egg whites beat until frothy add c sugar beating until glossy peaks are formed Put onRead More top of cooled pie and bake in a slow oven about mins until done Cool at least 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 Pie shell baked Filling c Sugar granulated c Cornstarch ts Salt c Milk whole can Cream of coconut oz Egg yolks beaten tbs Butter c Coconut flaked 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 mins more Gradually stir about 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 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 forRead More mins Never Fail Meringue tbs cornstarch tbs sugar cup water 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 degrees for - minutes or till golden Cool for hour on a wire rack Cover and chill for to hours before serving

This is my favorite recipe I have been making over years it came from the complete pie cookbook by Farm Journal Baked or pie shell Take cup of sugar cup cornstarch tsp salt cups milk scalded egg yolks beaten and tsp vanilla 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 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 mins Turn into bowl add vanilla 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 cup of sugar beat until thick glossy Put onRead More top of cooled pie and bake for mins to brown sprinkle 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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