Irresistible Coconut Cream Pie

Easy Oatmeal Cream Pies

Pineapple Pie with Coconut Cream

Coconut/Banana Cream Pie

Old-Fashioned Coconut Pie

Crustless Coconut Pie

Quick Coconut Cream Pie

Coconut Cream Meringue Pie

Easy Pineapple Coconut Cake

Old-Fashioned Coconut Cream Pie

Easy Banana Cream Pie

Best Coconut Cream Pie

Coconut Cream Pie

Coconut Custard Pie

Coconut Cream Angel Pie

Easy Cream Pie

Home Pies Coconut Pies Coconut Cream Pies

Easy Coconut Cream Pie

Name: Easy Coconut Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie crust; 3/4 cup sugar; 3 tablespoons all-purpose flour; 1/8 teaspoon salt; 3 cups whole milk; 3 large eggs, beaten; 1-1/2 cups sweetened shredded coconut, toasted, divided; 1 tablespoon butter; 1-1/2 teaspoons vanilla extract

37 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling Cook: 10 min. + cooling

Makes

8 servings

Updated: Jun. 30, 2023

This coconut cream pie has been a favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Ingredients

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

Directions

Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack.
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 crust; sprinkle with remaining coconut. Chill for several hours before serving.

Coconut Cream Pie Tips

Do you have to blind bake the crust when making coconut cream pie?

Yes, blind bake your pie crust to ensure your coconut cream pie doesn't have the proverbial "soggy bottom." Cream pies tend to contain a lot of moisture that could inhibit a crisp, flaky bottom crust as the pie bakes in the oven, so it's important that you don't skip this step.

Can you make coconut cream pie with dairy-free milk?

Absolutely! Coconut milk is a great nondairy milk alternative for this coconut cream pie. It contains a lot of fat, making it a perfect substitute for whole milk, and really boosts the coconut flavor. Here are a few tasty coconut milk recipes if you have extra cans of coconut milk in your pantry.

How should you store coconut cream pie?

Keep the coconut cream pie in an airtight, lidded container or pie keeper in your refrigerator for up to 3 days. Since it contains eggs and dairy, coconut cream pie should not be stored at room temperature.

— Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

1 piece: 376 calories, 18g fat (11g saturated fat), 84mg cholesterol, 249mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 7g protein.