Classic Coconut Cream Pie Recipe (+ Video)

Classic Coconut Cream Pie Recipe (+ Video)

A classic pie recipe filled with coconut pudding topped with cool whip and toasted shredded coconut. This pie is so sweet and creamy it’s hard to resist!

You don’t need a special occasion to make pie, any time is a good time! Coconut Cream is a classic flavor that most people love, but if you’re craving chocolate, you’ll love this Chocolate Cream Pie. If you need something fruity, triple berry pie should do the trick!

Husband Approved Pie Recipe

My husband loves pies!I mean like! He’s been craving it and secretly wishing I could do it for every special occasion and party. I love pie, but I’m more into cake and dessert bar girl, so my first thought was to never make a pie.

However, my mom has been making pies for as long as I can remember because my dad actually loves them too. You can imagine my husband’s delight when he learned that my mom loves making pies, especially one of his favorites – coconut cream pie!

She recently made a new version of the Coconut Cream Pie and it was a hit with all the men in the house. Great any time of year, but my family loves making it (and all other classic pie recipes) on Thanksgiving.

How to Make Coconut Cream Pie

The preparation of this pie is actually quite simple! The hardest part is waiting for it to cool in the fridge. 😉

Coconut Pudding. In a medium saucepan, whisk milk and eggs until fully combined. Add sugar, cornstarch and salt. Cook over medium heat, stirring frequently until thickened. Remove the pan from the heat and add the vanilla and coconut.

Pour into cooled crust (we use Marie Calendar store bought crust, you can bake, but you can also make your own!).

chill. Refrigerate for a few hours.

Whipped topping. Whisk together your cream, sugar and vanilla until light and fluffy. Spread over frozen pie.

toasted coconut. Spread your coconut on a cookie sheet or pan. Bake at 350 degrees for about 2-4 minutes, until light golden brown. Sprinkle on your pie and eat!

meringue

Meringue is an excellent topping for this pie. Follow the recipe instructions, but do not add the whipped toppings to the pie spread over the meringue.

To make the meringue you will need 3 egg whites, 1/4 tsp cream of tartar, 6 tbsp sugar. In a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Add sugar 1 tablespoon at a time. Stir on high speed after adding each tablespoon.

Once all the sugar has been added, continue beating until soft peaks form. Spread all over the coconut cream pie. Bake in a 350 degree oven for 12-15 minutes. The meringue will be golden brown. Chill for 1 hour, then refrigerate for another 2-3 hours.

storage and freezing

How to store Coconut Cream Pie? You can cool the coconut cream pie at room temperature for about an hour before placing the pie in the refrigerator. Cover loosely with aluminum foil or plastic wrap. Pies will keep for 3-4 days. Be careful or discard the pie if out of the refrigerator for more than 2 hours.

Can coconut cream pie be frozen? Cream tarts usually don’t taste good in the refrigerator, so I don’t recommend freezing this dish. However, you can make it ahead and store it in the refrigerator for 2-3 days before serving.

For more classic pie recipes, check out:

Course dessert

American food

Prep time 15 minutes

3 hours cooldown

Total time 3 hours 15 minutes

8 slices

Calories 460 kcal

by Lil’ Luna

• Prepared pie crust of your choice

Coconut Pudding

• 2 2/3 cups whole milk
• 1 egg
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 1/3 cups sweetened coconut flakes

whipped topping

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• 1 cup coconut

pudding

• In a medium saucepan, whisk milk and eggs until fully combined. Add sugar, cornstarch and salt. Cook over medium heat, stirring frequently until thickened. Remove the pan from the heat and add the vanilla and coconut. Pour in your cooled crust (we used Mary Calendar store bought crust that you baked). Refrigerate for a few hours.

whipped topping

• Whisk together your cream, sugar and vanilla until light and fluffy. Spread over frozen pie.

• Spread your coconut on a cookie sheet or pan. Bake at 350 degrees for about 2-4 minutes, until light golden brown. Sprinkle on your pie and eat!

Recipe adapted from here.

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