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.
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!
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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.
- 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.
- 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.
- 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.
- 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.
- 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.
- After the 2 minutes is up, remove the pan from heat. Stir in the butter, vanilla, and coconut.
- 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!
- 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.
- 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.
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.
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
Unfortunately, this pie contains such a large amount of dairy milk, so I recommend finding a dedicated recipe for a dairy-free pie.
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:
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
Coconut Cream Pie
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
[Originally published August 21, 2010. Revised in May 2019. Completely overhauled on March 11, 2025, with new text and pictures, and streamlined recipe instructions.]
Leona Konkel says
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!