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Home » Recipes » Pies

Coconut Cream Pie

Published: Mar 11, 2025 · Modified: Jun 10, 2025 by Leona Konkel · This post may contain affiliate links · This blog generates income via ads

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I'm not generally a pie person, but I love cream pies - especially my Coconut Cream Pie. It's a smooth and creamy pudding with lots of vanilla and coconut, nestled in a graham cracker crust.

A slice of coconut cream pie with whipped cream on top.

Coconut Cream Pie was my grandpa's favorite pie, but my from-scratch recipe actually just comes from Betty Crocker. It was the first coconut pie I tried (as recipe 203 of my 365 Recipe Challenge in 2010), and I've never wanted to try different recipe.

After making it for 15 (!) years, I've streamlined how I make it, meaning my coconut cream pie is even easier. A one-pot recipe, with no tempering eggs!

[This post contains affiliate links. I may make a commission for purchases made through links on this post. As an Amazon Associate, I earn from qualifying purchases.]

Jump to:
  • Ingredients
  • Instructions
  • Serving
  • Make It Gluten-Free
  • Variations
  • Equipment
  • Storage
  • Top Tip
  • FAQ
  • Other Favorite Pies
  • 📖 Recipe

Ingredients

Yes, using a pudding mix would be easier, but I love the simple, wholesome ingredients that go into cream pies - mainly comforting foods that are often in my pantry and refrigerator.

Ingredients for coconut cream pie: salt, sugar, cornstarch, eggs, milk, vanilla extract, butter, sweetened coconut flakes.
  • Graham cracker crust
  • Sugar
  • Cornstarch
  • Eggs
  • Milk
  • Salt
  • Butter
  • Vanilla
  • Coconut

A graham cracker crust is what's usually used for a coconut cream pie, and I like it. I make a homemade graham cracker crust, but store-bought will work fine.

I use cornstarch instead of flour to thicken the pie. Cornstarch is less likely to lump up, and you can use less of it. It also means that the pie filling is gluten-free.

Although the originally took egg yolks, I use whole eggs, just as I do when I make my grandma's Chocolate Pie.

I typically use 1% or 2% dairy milk because it's what I keep in the house.

Since you use milk in the filling instead of cream, butter adds richness and texture. Don't use margarine.

Vanilla extract and salt round out the flavor. Vanilla in particular is important because it's the main thing flavoring the pudding - plus vanilla makes everything taste better.

I use sweetened, shredded coconut, the kind you find at almost every grocery store in the baking aisle. Use a freshly opened package for the best texture and flavor. Unsweetened coconut should work, but your pie will not be nearly as sweet or tasty.

Instructions

This pie originally comes from the 2000 Betty Crocker Cookbook (affiliate link), but I streamlined the recipe instructions to make it even easier to make!

Start with having a graham cracker crust ready. Homemade is tastiest, but store-bought is fine. Any crust you have should be completely cooled to room temperature, or it will become soggy when filled.

Chopped sweetened shredded coconut, on a red cutting board with a large knife next to it.
  1. Measure out your coconut. Use a big knife to roughly cut it into smaller strands. Having smaller pieces of coconut improves the texture of the pie.
Sugar, cornstarch, and whole eggs, whisked together in a saucepan, with wire whisk in it.
  1. Combine sugar, cornstarch, and eggs in a 3-quart saucepan. Whisk to combine. Be sure that the eggs are mixed well; you don't want pieces of egg in your pie.
Egg mixture with milk whisked into it, in a saucepan with wire whisk.
  1. Whisk in the milk and the salt. Cook over medium heat, stirring often. The mixture will start to stick to the bottom, and the top will become less foamy. It will steam and begin to thicken. Occasionally pause for a few seconds to see if the mixture is bubbling in the middle.
Cream pudding mixture that has thickened, in a saucepan with wire whisk. The place where a bubble popped remains visible and shows how the pudding has thickened.
  1. Once the mixture has bubbles in the middle, set a timer for 2 minutes. Continue to cook, stirring constantly and scraping the bottom. Be careful - bubbles will pop and spatter.
Cooked cream pie filling in a saucepan, with vanilla extract, butter, and sweetened shredded coconut on it but not yet mixed in.
  1. After the 2 minutes is up, remove the pan from heat. Stir in the butter, vanilla, and coconut.
Coconut cream pie, with filling in the graham cracker crust. A layer of plastic wrap is pressed onto the surface of the pie.
  1. Pour the pudding into the prepared crust. Press a layer of plastic wrap onto the filling to prevent it from forming a crust.

Cool briefly at room temperature, then store in the refrigerator for at least 2 hours, until set.

Hint: Don't walk away while your pudding cooks. Scraping the bottom of the pan constantly as you cook the filling ensures that your pie isn't lumpy.

Serving

Top the pie with whipped cream when you're ready to serve. You can do this slice by slice, with a can of spray whipped cream. Or, top it with homemade whipped cream!

Heavy cream and sugar in a large mixing bowl.
  1. In a large bowl, combine heavy cream and a small amount of sugar. The volume will double, and cream spatters, so choose a larger bowl than you think you need.
Whipped cream in a large mixing bowl. Ripples that formed from the mixer remain, without deflating.
  1. Use a hand mixer (affiliate link) to whip the cream, to medium or stiff peaks. A wire whisk (affiliate link) will also work, but will take longer.

To test your peaks, pull the beater straight out from the whipped cream, then turn it upside down. The peak should either stick mostly straight up, or droop only a little.

Whipped cream on a beater. A medium peak sticks upright and holds its shape.

If the peak flops over too much, it's not ready. Proceed cautiously, though; cream can become overwhipped quickly. If it overwhips (starts to look clumpy like butter), just add a little extra cream. Stir loosely to deflate it, and whisk slowly to start again.

Spread the whipped cream all over the pie, or dollop each slice, whichever you'd prefer. Optionally, sprinkle additional shredded coconut over the whipped cream before serving.

Whipped cream will deflate after a while, even when stored in the refrigerator, so I recommend only topping however much of the pie you're ready to eat.

That said, homemade whipped cream will stay inflated in the refrigerator for longer than spray whipped cream.

Make It Gluten-Free

My coconut cream pie is an ideal pie to make gluten-free!

The filling is naturally gluten-free, since it's made with cornstarch instead of flour. Substitute a gluten-free crumb crust for the graham cracker crust. And as always, double-check your ingredients to be sure there's no hidden gluten.

Variations

Change things up by trying different crust! I think this would be a fantastic pie to have in a chocolate crumb crust. You can also use a traditional, pre-baked (homemade) pie crust.

You could make a banana-coconut pie by adding a layer of sliced banana between the crust and the filling. (Don't add it to the top, as banana discolors when exposed to air.)

Equipment

A wire whisk (affiliate link) is the most important tool you could use for this recipe. The wires scrape more of the pan's surface than a rubber spatula would, and the whisk design helps break up lumps.

If you use a homemade crust, you can make this pie in either a 9-inch pie plate (affiliate link) or a deep dish pie plate (affiliate link). Both are fine. You may have extra filling if using a 9-inch pie plate.

Storage

Store the pie, covered, in the refrigerator. Cream pies will pick up off flavors, so keeping it protected is important.

Serve the pie on the same day you make it, or on the next day. Remove the pie from the fridge just when topping with whipped cream, and promptly return it to the fridge since it contains dairy.

A bite of coconut cream pie on a fork, held over the slice of pie.

Many cream pies weep after being cut, and this is no exception. I have no issues on the day I make it, or on the day after I cut it. On the following (3rd) day, the pie does leak a little. By Day 4, the crust can be a little soggy. If this will bother you, I recommend you eat it within the first few days.

Whipped cream on the pie will deflate over time. I recommend only adding whipped cream to what you will immediately serve.

Top Tip

If you're new to making puddings, proceed cautiously. Betty Crocker said the cook time was 15 minutes; I tend to take longer.

You want to be sure your filling thickens, so be patient. Pay attention when the center of the pot boils and how thick the mixture on the bottom of your whisk looks. If what's on your whisk seems too clumpy and thick, turn down the heat a little bit and take your time.

FAQ

Can I make this Coconut Cream Pie without dairy?

Unfortunately, this pie contains such a large amount of dairy milk, so I recommend finding a dedicated recipe for a dairy-free pie.

Can I make this pie without eggs?

I have not tried this recipe without eggs. Egg provide richness to the cream filling, and act as a thickener. For an egg-free pie, I recommend using a different recipe.

Other Favorite Pies

Looking for other recipes like this? Try these:

  • a bite of chocolate pie on a fork
    Aldean's Chocolate Pie
  • a slice of pecan fudge pie
    Pecan Fudge Pie
  • A fork with a bite of key lime pie rests on the plate with the remaining slice. The rest of the pie is in the background.
    Key Lime Pie
  • slice of Pecan Pie
    Pecan Pie

Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.

Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)

📖 Recipe

A slice of coconut cream pie with whipped cream on top.
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5 from 1 vote

Coconut Cream Pie

Coconut Cream Pie is a sweet and creamy, homemade vanilla pudding with lots of coconut, in a graham cracker crust. A from-scratch recipe, and easy to make! No tempering eggs!
Prep Time10 minutes mins
Cook Time25 minutes mins
Refrigeration Time2 hours hrs
Total Time2 hours hrs 35 minutes mins
Course: Dessert
Cuisine: American
Keyword: coconut, cream, pie
Servings: 8
Calories: 509kcal
Author: Leona Konkel

Equipment

  • wire whisk (affiliate link)
  • 9-inch pie plate (affiliate link)

Ingredients

  • 1 cup sweetened shredded coconut (120 grams, packed)
  • ⅔ cup granulated sugar (133 grams)
  • ¼ cup cornstarch (32 grams)
  • 2 eggs
  • 3 cups milk (781 grams / 24 ounces) (1%, 2%, whole dairy milk all work equally fine)
  • ½ teaspoon table salt
  • 2 tablespoons butter (28 grams, melted)
  • 2 teaspoons vanilla (10 grams)
  • homemade graham cracker crust (9-inch) (store-bought is fine too)

Whipped Cream

  • 1 cup heavy cream (227 grams/8 ounces)
  • 1 tablespoon sugar (13 grams)

Topping

  • sweetened shredded coconut (optional)

Instructions

  • Roughly chop the coconut with a big knife. This will give your pie a better texture.
  • Mix together sugar and cornstarch in a 3-quart saucepan. Add eggs and whisk well to combine, until everything is mixed.
  • Add the milk and the salt, and stir well to combine.
  • Cook over medium heat, stirring often with a wire whisk (affiliate link). The mixture on the bottom will start to stick to the whisk. The filling will steam, the bubbles will disappear, and the milk will start to thicken.
  • Pause for a few seconds to see if the mixture is bubbling in the center. When it does, set a timer for 2 minutes. Continue to cook, whisking constantly.
  • After the filling has cooked for 2 minutes, remove it from heat. Stir in the butter, vanilla, and coconut.
  • Scrape the filling into the graham cracker crust. Place a layer of plastic wrap directly on the surface of the filling to prevent a crust from forming.
  • Cool the pie briefly at room temperature, then refrigerate until set, at least 2 hours.
  • Make and top with whipped cream immediately before serving.

Whipped Cream

  • Place heavy cream and sugar in a large bowl. It will expand as you whip it and cream spatters, so choose a larger bowl than you think you need.
  • Use an electric mixer or a wire whisk (affiliate link) to mix together the cream and sugar. Beat until medium or stiff peaks form.
  • To check, pull the beater straight up from the cream. Turn it over so that the peak faces up. If the peak doesn't droop or only droops a little, it's ready. Otherwise, beat a few more seconds at a time until the whipped cream is ready.
  • Top the pie with the whipped cream, then sprinkle with extra shredded coconut.
  • Serve immediately. Promptly store leftovers covered in the refrigerator. Eat within a couple of days.

Notes

I use sweetened shredded coconut that you easily find at a grocery store. Use a fresh package, as old coconut can dry out and be less flavorful. Unsweetened coconut will likely work, but your pie won't be as sweet.
I have used both 1% and 2% milk in this recipe. Both work well. I have never used non-dairy milk in this recipe.
You can make this in a 2-quart saucepan, but I find that I slosh milk out and onto the stove when I do. Using a 3-quart saucepan is cleaner.
All stoves heat and cook differently. To be sure that your pie is cooked and sets properly, follow the visual cues for how the filling is (bubbles in the middle, thickened). This may take longer on your stovetop than it does on mine. However, cooking time once it bubbles in the middle should still be 2-3 minutes. 
Scrape the bottom of the pan well from the beginning, and turn the heat down if the filling seems to stick or cook too quickly. Constant whisking will help prevent issues. 
Recipe updated 3/10/2025
Calorie count is calculated in MyNetDiary and is an estimate based on pie made with 2% milk, whipped cream recipe that is attached, and with my Homemade Graham Cracker Crust. Actual calorie count, of course, will vary.
Adapted from the Betty Crocker Cookbook

[Originally published August 21, 2010. Revised in May 2019. Completely overhauled on March 11, 2025, with new text and pictures, and streamlined recipe instructions.]

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Comments

  1. Leona Konkel says

    March 11, 2025 at 9:31 am

    5 stars
    I've always loved this recipe, but I really love that I made it even easier to make. I hope you enjoy it as much as I do!

    Reply

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Leona Konkel, November 2020

Hi, I'm Leona!

I love homemade sweets and baked goods, using real ingredients, not mixes. I also share easy-to-make meals - so that I can spend the rest of my time baking, not making dinner.

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A slice of coconut cream pie topped with whipped cream, on a plate.
A bite of coconut cream pie on a fork.