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Coconut Cream Pie

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If you love Coconut Cream Pie, then look no further.  This is hands down the best from scratch, old fashioned, coconut cream pie EVER.  Creamy & smooth!


Coconut Cream Pie


Old fashioned coconut cream pie is a classic.  I often think of it as a grandma’s pie.  

Everyone’s grandma made coconut cream pie when they were growing up, and it always brings back memories of Grandma.

Whether she’s alive or deceased, she’ll always be fondly remembered because of her Coconut Cream Pie.


Coconut Cream Pie


There are two key factors to a really good Coconut Cream Pie.  

1) You need to allow the filling to set.  If you are impatient you CAN serve it immediately, however it will be a sloppy mess.  But if you make it in advance, allow it to properly chill and set, it will slice up perfectly and look amazing.  

2) It needs to be from scratch.  No jello, no mixes.  Authentically delicious from scratch Coconut Cream Pie is the way grandma always did it, and it’s really much easier than you would think!

If you’ve never had it, coconut cream pie has a creamy coconut filling, topped with luscious homemade whipped cream and toasted coconut.  


Coconut Cream Pie


It’s not what I consider a heavy pie, nor is it a light pie.  It’s somewhere in the middle.

It’s also a pie that you really don’t see very often served at Thanksgiving or Christmas.  It’s turned more into an Easter pie.

Which is sad, since it’s one of my favorite pies.   

Now there are TWO Disclaimers I should point out with this pie.

1) Contrary to popular belief, coconut cream pie goes great with multiple pie crusts. Traditionally, a flaky pie crust is what most think of.  

However it also goes great with a graham cracker crust or shortbread crust or even a coconut infused crust.  Don’t be shy in trying a new kind of pie crust with this recipe. 

2) This recipe calls for 5 egg yolks.  That leave you with a LOT of egg whites sitting around.  

Egg whites are great to cook up and eat by themselves, however my favorite way to use them with with you leftover coconut to make a VERY SIMPLE Coconut Macaroon!  

I’m a huge fan of our Coconut Lime Macaroons or even our Pineapple Coconut Macaroons!  So don’t waste those egg whites or leftover coconut.  Put them to good use and wow your family!

Or if it’s Pie season, use those egg whites to top your lemon meringue pie.  Yum!


Coconut Cream Pie


This coconut cream pie is one of my all time favorite pies.  It’s easy to make and is always a crowd pleaser.  Make it for grandma the next time she comes to visit and let her take a trip down memory lane from when her grandmother used to make it for her!


Yield: 1 pie

Coconut Cream Pie

Coconut Cream Pie
Cook Time 20 minutes
Inactive Time 4 hours 10 minutes
Total Time 4 hours 30 minutes


  • 1 Pre-baked Flaky Butter Pie Crust or graham cracker crust baked for 10 minutes.
  • 1 (14 ounce) can of coconut milk
  • 1 cup half and half or whole milk
  • 3/4 cup sweetened shredded coconut
  • 1/3 cup + 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 1 Tablespoons butter,
  • 1 1/2 teaspoon vanilla extract
  • ---------------------------
  • 1 1/2 cup heavy cream
  • 2 Tablespoons white sugar
  • 1/2 teaspoon vanilla
  • Toasted coconut (optional)


In a medium saucepan, combine coconut milk, milk, coconut, 1/3 cup sugar & salt. Bring to a simmer and stir occasionally.
While mixture is cooking, in a separate bowl, whisk egg yolks, 1/3 cup sugar and corn starch.
Once coconut milk mixture comes to a simmer, pour 1/2 cup into egg yolk mixture. Whisk quickly. Add additional 1/2 cup of coconut milk to egg mixture and keep whisking. You are bringing egg mixture up to temperature so the eggs don't curdle.
Pour egg mixture into coconut milk and continue whisking until mixture has thickened and a few bubbles have surfaced.
Remove saucepan from heat and whisk in butter and vanilla.
Set aside until mixture cools to a warm temperature, mixing every 5 minutes to help it cool quickly.
Once mixture is cool, pour into prepared pie crust.
Lay a piece of plastic wrap directly on top of your filling and refrigerate for 4 hours.
Prior to serving, remove plastic from from pie. Beat 1 1/2 cup heavy cream, 2 Tablespoon white sugar & 1/2 teaspoon vanilla until soft peaks form.
Spread whipped cream over coconut filling and top with toasted coconut.
Serve immediately.


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