Coconut Cream Pie

"This pie is homemade AND quick and easy. The filling also makes a good puddding. Cook time is cooling time. Prep time does not include pie crust."
photo by a user photo by a user
Ready In:
1 9inch pie




  • In a saucepan, mix sugar, flour or cornstarch and salt; gradually stir in milk; over medium heat, cook, stirring until bubbling; cook 2 minutes; remove from heat.
  • Temper eggs by slowly adding a moderate amount of cooked mixture to them while stirring; pour back into saucepan.
  • Cook another 2 minutes, stirring constantly; remove from heat; stir in butter, vanilla and 1 cup coconut.
  • Pour into cooled pie shell and cool; top with whipped topping.
  • Place 1/3 cup coconut on baking sheet and bake at 350° until lightly toasted, 5-8 minutes; sprinkle on whipped topping.

Questions & Replies

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  1. I didn't think I liked coconut cream pie, but I made it for a good friend who requested it for his birthday. One taste of the filling and I was hooked! It took great restraint to put the rest into the pie. I've made this several times, and every time is great. I do use real whipped cream for the topping though, and I toasted ALL the coconut.
  2. Tasted great but never set up. I ended up with 'coconut cream pie soup". I have reread the instructions and am not sure where I made my error. I doubled the recipe to use in a 13x9 pan to take to church, and because I only have sweetened coconut, I cut the sugar in half, and hoping that it would thicken up enough to cut into squares, I tripled instead of doubled the flour, but still ended up with soup.<br/><br/>Nonetheless, it tasted very good.
  3. Not only is this easy, with on hand ingredients, it turned out to be the best thing I've ever made with coconut, kids went crazy, so did spouse, me too. This definitely goes in the "keeper" file.
  4. I made this recipe for Thanksgiving and it was sensational. The three of us finished it within 24 hours! Thanks so much for sharing it.
  5. I have made this recipe time and time again and it always turns out delightful. My dad is diabetic so I use Splenda instead of sugar and it is one of his absolute favorites. My husband recently started watching his sugar intake so I made this to take to his family's house on Christmas. It was a hit there also, even with the Splenda. Thanks sugar pea for this great recipe!


  1. Made this over the weekend for guests and it was very good, although a little sweet for my taste. I would definitely decrease the sugar amount next time. Also, recipe doesn't specify whether you should use sweetened or unsweetened coconut. I used sweetened and I suppose that could also make a difference. Topped it with whipped cream instead of the whipped topping. Thanks for sharing your recipe, Sugarpea.


I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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