How to Make Coconut Cream Pie

Co-authored by Brooke Cazier and Jessica Gibson

Last Updated: September 23, 2022 References

Coconut cream pie is a diner classic, but there's no reason you can't make it at home. Cook a creamy coconut pudding on the stove and stir in flaked coconut. Then spread the pudding into a prepared pie shell and chill it. For a faster coconut cream pie, use a no-bake crust and use instant pudding mix for the coconut filling. Top either pie with freshly whipped cream or whipped topping and sprinkle extra flaked coconut on top just before serving.

Ingredients

Classic Coconut Cream Pie

1 9 in (23 cm) pie shell, baked and cooled
1 ¹⁄₂ cups (350 ml) of half-and-half
1 ¹⁄₂ cups (350 ml) of coconut milk
2 eggs
3/4 cup (150 g) plus 2 tablespoons (25 g) of granulated sugar, divided
1/3 cup (42 g) of cornstarch
1/4 teaspoon (1.5 g) of salt
3/4 cup (75 g) of flaked coconut, toasted
1 teaspoon (4.9 ml) of coconut extract
2/3 cup (40 g) of sweetened flaked coconut, toasted, for the topping
1 ¹⁄₄ cups (300 ml) of chilled whipping cream or heavy cream
¹⁄₈ teaspoon (0.62 ml) of coconut extract, for the topping

Makes 1 9 in (23 cm) pie

No-Bake Coconut Cream Pie

1 1/2 cups (210 g) of graham crackers
3 tablespoons (37.5 g) of brown sugar
1 pinch of salt
6 tablespoons (85 g) of butter, melted
2 3.4-ounce (96 g) boxes of instant coconut pudding mix
3 ¹⁄₂ cups (830 ml) of milk
2 1/3 cups (150 g) of shredded sweetened coconut, divided
1 to 2 cups (60 to 120 g) of whipped cream or whipped topping
1 cup (60 g) of toasted coconut for topping

Makes 1 9 in (23 cm) pie

Method 1

Method 1 of 2:

Classic Coconut Cream Pie

Pour 1 ¹⁄₂ cups (350 ml) of half-and-half and 1 ¹⁄₂ cups (350 ml) of coconut milk into a saucepan. Add 2 eggs, 3/4 cup (150 g) of granulated sugar, 1/3 cup (42 g) of cornstarch, and 1/4 teaspoon (1.5 g) of salt. Stir or whisk until the ingredients are combined.^{[1]
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Tip: If you don't have half-and-half, use ³⁄₄ cup (180 ml) of heavy or whipping cream and ³⁄₄ cup (180 ml) of milk.
2
Whisk and cook the mixture for 15 to 20 minutes. Turn the burner to low and heat the pudding mixture until it bubbles. Whisk it constantly to prevent it from sticking to the bottom of the pan.^{[2]
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- Whisking constantly will also create the smoothest filling.
- If your cream is runny, try adding a little more cornstarch to help thicken in up.^{[3]
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  Brooke Cazier
  Baker
  
  Expert Interview}
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Turn off the burner and add the toasted coconut and 1 teaspoon (4.9 ml) of coconut extract. If you can't find coconut extract, substitute the same amount of vanilla extract.^{[4]
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4
Spread the filling in a pie shell and refrigerate it for 2 to 4 hours. Get out 1 9 in (23 cm) [[Make Pie Crust|baked and cooled pie crust] and pour the hot filling into it. Put the pie in the refrigerator and chill it for at least 2 hours so the pudding cools and sets up.^{[5]
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- Use any type of pie crust you like. For example, try a chocolate sandwich cookie crust, a graham cracker crust, or a shortcrust pastry shell.
5
Beat the remaining sugar, coconut extract, and cream to form peaks. Pour 1 ¹⁄₄ cups (300 ml) of chilled whipping cream or heavy cream into a large mixing bowl and add the remaining 2 tablespoons (25 g) of granulated sugar along with the remaining ¹⁄₈ teaspoon (0.62 ml) of coconut extract. Beat the topping on high speed until the cream whips and forms firm peaks.^{[6]
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- To save time, use whipped topping or canned whipped cream instead of making your own coconut whipped cream.
6
Spread the whipped cream over the pie and top it with coconut. Remove the chilled pie from the refrigerator and spoon the coconut whipped cream evenly over the top. Then scatter 2/3 cup (40 g) of toasted and sweetened flaked coconut over the pie. Slice the cold pie and serve it.^{[7]
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- Cover the leftover coconut cream pie and refrigerate it for up to 2 to 4 days. Keep in mind that the whipped cream topping may weep the longer it's stored.
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Method 2

Method 2 of 2:

No-Bake Coconut Cream Pie

To make a shredded coconut graham cracker crust, put the graham cracker crumbs into a food processor or blender. Add 1/3 cup (30 g) of the shredded sweetened coconut and pulse the mixture until the coconut and crumbs are the same size.^{[8]
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2
Mix in brown sugar, salt, and melted butter. Add 3 tablespoons (37.5 g) of brown sugar, 1 pinch of salt, and 6 tablespoons (85 g) of melted butter to the crumb mixture. Pulse to incorporate the butter.^{[9]
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- The crust mixture should be sandy once all the ingredients are combined.
Dump the crust mixture into a 9 in (23 cm) pie plate. Use the bottom of a measuring cup or your fingers to press the crust across the bottom and sides of the plate. Put the crust in the freezer while you make the filling.^{[10]
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Tip: If you prefer, buy a graham cracker or cookie crust that's already in a pie plate. You can also make a no-bake cookie crust by substituting sandwich cookies for the graham crackers.
4
Whisk the pudding mix and milk until it's smooth. Put 2 3.4-ounce (96 g) boxes of instant coconut pudding mix into a large mixing bowl and pour in 3 ¹⁄₂ cups (830 ml) of milk. Whisk the pudding until it's smooth and you don't see any powder on the sides of the bowl.^{[11]
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- If you can't find coconut pudding, use instant vanilla pudding instead.
Set the pudding aside for 5 minutes so it thickens a little and firms up. This will ensure that the pie filling isn't too runny when you add the coconut and spread the topping on it.^{[12]
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Add the remaining 2 cups (120 g) of shredded sweetened coconut to the pudding filling. Stir gently to combine the pudding and coconut. Then take the chilled pie crust out of the freezer and spoon the filling into it.^{[13]
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7
Cover and refrigerate the pie for at least 3 hours. Cover the coconut cream pie with plastic wrap and chill it until the filling is firm. This may take up to 4 hours.^{[14]
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- If you'd like to make the pie in advance, refrigerate it for up to 3 days.
8
Top the pie with cream or topping and toasted coconut before serving. Make 1 to 2 cups (60 to 120 g) of whipped cream or thaw whipped topping. Spoon the whipped cream or topping over the chilled pie. Then sprinkle 1 cup (60 g) of toasted coconut on top before you slice the pie.^{[15]
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- Store the leftover pie in the refrigerator. If you used whipped cream, store the pie for up to 1 day. If you used whipped topping, refrigerate the pie for up to 3 days.
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Expert Q&A

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Question

How do you thicken coconut cream filling?

Brooke Cazier
Baker
Brooke Cazier is a Baker and the Owner & Founder of the Flaky Apple Pie Co based in Costa Mesa, California. She has over 20 years of experience in the kitchen and specializes in creating frozen pies to be baked at home. Brooke holds a Bachelors degree from Utah State University.

Brooke Cazier

Baker

Expert Answer

A little cornstarch will do the trick—just be sure to make the cornstarch into a slurry before adding it in. Also, increasing the amount of egg yolks in your recipe can make the filling thicker.

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Tips

Things You'll Need

Classic Coconut Cream Pie

Measuring cups and spoons
9 in (23 cm) pie plate
Mixing bowls

No-Bake Coconut Cream Pie

Measuring cups and spoons
9 in (23 cm) pie plate
Mixing bowls
Food processor or blender
Spoons

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Expert Source

Brooke Cazier
Baker

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How to Make Coconut Cream Pie

Ingredients

Classic Coconut Cream Pie

No-Bake Coconut Cream Pie

Steps

Classic Coconut Cream Pie

No-Bake Coconut Cream Pie

Expert Q&A

Tips

Things You'll Need

Classic Coconut Cream Pie

No-Bake Coconut Cream Pie

You Might Also Like

References

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