Coconut Cream Pie
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- CHILL TIME
- 4 Hr
- COOK TIME
- 20 Min
- READY IN
- 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:
- Unroll 1 pie crust, press into 9-inch pie plate, and flute edges. Bake pie shell according to package directions; let cool.
- 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.
- Chill at least 4 hours, or until set.
- Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.
- Sprinkle your pie with 1/4 cup toasted coconut to give it a nice golden-topped finished appearance. (And if you're looking for a stunning pie plate to bake it in - like the one we've used - be sure to check our bakeware collection!)
- If you liked this coconut cream pie dessert recipe, we know you'll love our Coconut Cream Pie Trifle. Or you can check out our coconut recipe collection, Unforgettable Coconut Desserts: 33 Recipes with Coconut.
- Plus, find more of those cream pie recipes you crave with our collection of Top 5 Favorite Cream Pies.
- If you loved this homemade pie recipe, check out our free eCookbook, "Easy as Pie" Recipes: 40 Chocolate Pie Recipes, Fruit Pie Recipes & More.
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