Easy Coconut Cream Pie Recipe
Easy Coconut Cream Pie Recipe photo by Taste of Home
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Easy Coconut Cream Pie Recipe

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4.5 23 26
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This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s, when I made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings


  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 cups milk
  • 3 eggs, beaten
  • 1-1/2 cups flaked coconut, toasted, divided
  • 1 tablespoon butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked

Nutritional Facts

1 piece: 389 calories, 20g fat (12g saturated fat), 101mg cholesterol, 266mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 7g protein.


  1. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Coconut Cream Pie in Reminisce Extra October 1993, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Bubbasmom40 User ID: 8807053 245509
Reviewed Mar. 16, 2016

"Recipe did not work. Custard did not set in the refrigerator. Not sure what I did wrong. Any ideas about how I might fix it?"

cdtl User ID: 8678127 240417
Reviewed Dec. 28, 2015

"This pie was delicious. i made it as given except substituted heavy whipping cream for the milk. (Took much less time to thicken using the heavy whipping cream) it stands on its own--you don't need to top with any meringue or whip cream"

chefkatkat User ID: 8676715 240325
Reviewed Dec. 27, 2015

"This is pretty much the recipe I use for all of my cream pies (adjusting different flavors, of course) with only a couple of changes. Reduce the flour to 2 tablespoons and add 1 tablespoon of cornstarch. Gives a smoother texture to the pudding. I also separate the eggs and only add the yolks to the pudding. I use the whites for meringue. I sprinkle 1/4 c coconut on the filling, top with meringue and sprinkle remaining coconut on top. Place under broiler until golden brown. (Watch closely! It can burn in a heartbeat! Ask me how I know.) Even if you follow the recipe as written, you will have a delicious pie! The changes I made are due to the methods I learned while earning my Masters in Pastry Arts."

veridical_angel User ID: 4535862 240186
Reviewed Dec. 25, 2015

"This recipe did not work for me at all. The flour milk ratio is not right. It should not take a half hour to thicken. Burnt my favorite pan after all that. Lost a half an hour scrubbing."

onetoomany User ID: 7556943 238828
Reviewed Dec. 6, 2015

"Delicious and easy even for a first time"

mjh1944 User ID: 8087698 224903
Reviewed Apr. 15, 2015

"I liked it but like to make the creamier filling."

Sweetaroma65 User ID: 8206803 224485
Reviewed Apr. 8, 2015

"This recipe looks beautiful in the picture!"

sprolessissy User ID: 7205796 224480
Reviewed Apr. 8, 2015

"You can make this pie filling in the microwave in 7 minutes! Very same results!"

rusticcooking User ID: 1448674 224461
Reviewed Apr. 8, 2015

"This is a very good pie, and keeps well, however it is a very old recipe that

I have used for years as far back as the 70s......"

cultura User ID: 3011187 224457
Reviewed Apr. 8, 2015

"It is a great pie, which the poster has been making since the 40's. Maybe the cookbooks came after, because of HER recipe!"

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