Coconut Cream Pie

READY IN: 32mins
Recipe by City_Gurl

"HEAVENLY" - this pie is so easy to make (especially if you use a store bought pie shell) and so easy to eat!!! Try it - you will not be disappointed !!!! Prep & cook time does not include refrigeration time (2 - 3 hrs).

Top Review by Tinkerbell

I LOVE this pie! Simple in both method & taste, the finished product highlights the vanilla & coconut flavors without a bunch of other things trying to compete. I used 2% milk & heavy whipping cream (I didn't know what 35% cream was) & could not be happier with the final result. Thank you for sharing, City_Gurl! Made & enjoyed for Fall 2009 Pick A Chef. :)

Ingredients Nutrition


  1. Bake pie shell according to package or recipe directions.
  2. Let cool.
  3. In saucepan, heat milk and coconut over medium heat until steaming.
  4. In large bowl, whisk 1/2 cup of sugar (or Splenda) with cornstarch; whisk in eggs until blended.
  5. Gradually whisk hot milk mixture into egg mixture in thin, steady stream.
  6. Return to saucepan.
  7. Cook over medium heat, whisking constantly until thickened to pudding consistency.
  8. Transfer to bowl; stir in vanilla (or Coconut extract).
  9. Place plastic wrap directly on surface; refrigerate until cool.
  10. In bowl, using electric mixter, whip whipping cream with remaining sugar (or Splenda) to soft peaks.
  11. Set aside 1 1/2 cups whipped cream aside.
  12. Fold remaining cream into cooled filling; spread into pie shell.
  13. Using piping bag with star tip, garnish top with reserved whipped cream- or just spread with a spoon.
  14. Sprinkle with toasted coconut.
  15. Refrigerate for 1 hour or until set.

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