Coconut Cream Pie

Coconut Cream Pie

Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite.

I grew up in a big family, with a HUGE extended family. We’re talking like 30 cousins, just on my mom’s side of the family. Needless to say, each Easter and Thanksgiving includes just about every Homemade Pie option under the sun! This coconut cream pie is a classic, old-fashioned recipe that deserves a seat at any party! The homemade filling is incredible, with the perfect texture and flavor that’s not overly sweet. I can’t wait for you to try it!


  • 1 9-inch pre-baked pie crust *
  • 1 cup shredded sweetened coconut , toasted, divided
  • 14 ounce can canned unsweetened coconut milk
  • 1 1/2 cups half and half divided
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup cornstarch
  • 4 large egg yolks
  • 3 ounces cream cheese , diced
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract , to taste

For Topping:

  • fresh whipped cream , lightly sweetened
  • shredded sweetened coconut , toasted


    • In a medium saucepan combine coconut milk, 1 cup half and half, granulated sugar and the salt.
    • Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
    • Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup half and half and cornstarch until well blended.
    • In another small mixing bowl, whisk together egg yolks. Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs).
    • Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.
    • Remove from heat and add in cream cheese, vanilla extract and coconut extract; stir until well blended.
    • Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie.
    • Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
    • Top with whipped cream and the toasted coconut.
    • Store in an airtight container in the refrigerator.

I used unsweetened coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking

I made this for my mom for her birthday. It came out perfect. After one slice she started eating it straight out of the pan! I’d call that a success. Thanks for the recipe!

- Miami Food Network -


Calories: 304kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 177mg | Potassium: 159mg | Fiber: 1g | Sugar: 12g | Vitamin A: 390IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 1.7mg


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