Coconut Cream Pie

Coconut Cream Pie

Mary 0

"A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired."

Ingredients 4 h 55 m {{adjustedServings}} servings 399 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  2. Place a strainer over a clean mixing bowl; set aside.
  3. Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  4. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Tips & Tricks
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Whipped Coconut Cream (Vegan Whipped Cream)

Dairy-free whipped cream made with coconut milk.

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Reviews 273

  1. 325 Ratings


Coconut pie is my husbands favorite and I have used many different recipes over the years and have learned a few tips over the years that help cut down on the amount of time you spend standing over the stove. When I make any custard style pie, I use a stainless steel mixing bowl that will serve as a double boiler, that will fit over a large saucepan, like an 8 quart pan. Use just enough water so the the bottom of the mixing bowl is not touching the water. Bring water to a boil. Using a microwave safe 1 qt measuring cup, heat milk until scaled (tiny bubbles around rim of cup). Be careful not to let milk boil. Add sugar, flour and salt to the stainless steel mixing bowl stir to combine, set bowl over boiling water, add the hot milk and stir with a whisk until smooth. It only takes a few minutes for the mixture to thicken and then you can follow the remainging part of the recipe. You must be careful as the hot steam will escape for the sides of the bowl and you can get burnt if you are not careful. Use a pot holder or dish towel to hold on the mixing bowl while you stir it. Since using this method, I've never burnt or scorched any filling that I was making and cooking time has been cut in half.


Coconut cream pie is by father's favorite pie and this is the second time I have used this recipe. I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. My family (& especially my dad!) just love it. I used whole milk and the filling is so creamy - really delish! I increased the coconut to one & a half cups and felt it had plenty of coconut taste. I used the 4 egg whites to make a meringue topping, sprinkled coconut over the top and browned it in the oven. It looked great and tasted better. Thanks Mary!


A fantastic coconut cream pie. I made my crust with 1 1/2 cups graham cracker crumbs, 1/3 cup white sugar and 6 tbsp melted butter, mixed and pressed into a pie plate and baked @375 for 7 min. Keep stirring the mixture while it's on the stove or dark-brown blobs will end up in the pie and you'll have a very messy pot to clean.