Coconut Cream Pie

This creamy, fresh homemade Coconut Cream Pie Recipe is a mouth-watering dessert wonderful for any occasion! 
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Course: Dessert
Cuisine: American
Keyword: coconut, pie
Prep Time: 45 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 540kcal
Author: Amy Locurto


Coconut Cream Pie Filling

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 cup half and half
  • 1 cup coconut milk
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 1/4 cup sweetened flaked coconut plus extra 1/4 cup for garnish
  • 1 1/2 teaspoons vanilla extract Mexican vanilla is by far better tasting! It is all I use.

Pie Topping

  • 2 cups whipping cream
  • 1/3 cup sugar
  • 1 1/2 tsp vanilla Mexican Vanilla is the best

Pie Crust

  • 2 cups flour
  • 1/4 tsp salt
  • 2/3 cup canola oil
  • 1/3 cup milk
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Pie Crust

  • Preheat the oven to 400 degrees. In a large bowl, mix all pie crust ingredients with a fork until well combined, then roll it into a ball.
  • Wet your counter tops and put a layer of wax paper down. The wet counter will help the wax paper stick, so it is not moving all over the place while you roll out the crust.
  • Put another piece of wax paper on top of the dough. Again this helps with sticking.
  • Roll out the dough to about 1/4 inch thick. Make it big enough to fit into your  pie pan.
  • Once it is the right size, remove the top piece of wax paper and place the pie pan on top of the crust and flip it all over.
  • Remove the other piece of wax paper. Pat down the crust and crimp your edges nice and pretty. Poke tons of holes in the crust with a fork.
  • Bake for 8-10 min. until the crust is just golden brown.

Pie Filling

  • Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk in half-and-half and coconut milk. Bring this to a light simmer.
  • Now temper the beaten yolks with the hot mixture. Then gradually whisk eggs entirely into the hot mixture.
  • Bring this all to a boil over medium heat, waiting for it to get nice and thick, stirring constantly so it does not burn.
  • Boil 1 minute then remove from heat.
  • Stir in butter, coconut, and vanilla. Let this sit for about 15 minutes and cool down.
  • Fill up your cooked pie crust. Let the pie get to room temperature, then cover and refrigerate.
  • Add whipped cream topping to chilled pie.

Pie Topping

  • Beat whipping cream at high speed with an electric mixer while gradually adding the sugar and vanilla.
  • Once you have soft, but defined peaks stop mixing.
  • Spread the fluffy cream on the chilled pie and then top with toasted coconut.
  • To toast the coconut spread about 1/4 cup of coconut on a cookie sheet and put it in a 400 degree oven for 5-8 min. Watch it closely because it will burn quickly! Let it cool before you sprinkle it on the whipped cream!


Serving: 1pie | Calories: 540kcal | Carbohydrates: 39g | Protein: 5g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 131mg | Potassium: 167mg | Fiber: 1g | Sugar: 17g | Vitamin A: 835IU | Vitamin C: 0.6mg | Calcium: 71mg | Iron: 1.9mg
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