Go Back Email Link
–+ servings
Coconut Cream Pie slice topped with whipped cream and toasted coconut
Print Recipe
4.58 from 7 votes

Coconut Cream Pie

Coconut Cream Pie is a classic dessert for any occasion. This tried and true recipe from my mom's recipe box is sure to be a family favorite.
Prep Time15 minutes
Cook Time30 minutes
Additional Time4 hours
Total Time4 hours 45 minutes
Course: Desserts
Cuisine: American
Keyword: coconut cream pie, coconut dessert, Easter dessert, easy pie
Servings: 8 Servings
Calories: 518kcal
Author: Milisa

Ingredients

  • 1 baked pie crust or graham cracker crust
  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1 12 oz can evaporated milk
  • 1 1/2 cups milk
  • 3 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup coconut processed in food processor until finely chopped
  • 8 oz whipped cream or whipped topping
  • 1/2 cup toasted coconut

Instructions

  • In a large saucepan, combine sugar and cornstarch. 
  • Add evaporated milk and milk, whisking to combine. 
  • Cook over medium-high heat until it comes to a boil, whisking as it cooks.
  •  When it starts to thicken, remove from heat and pour about 1 cup into egg yolks, beating quickly to combine.
  • Pour egg mixture back into saucepan, whisking quickly to incorporate the egg mixture. Return to heat and cook an additional 2 minutes. 
  • Remove from heat, stir in butter, vanilla and 1 cup coconut that has been processed. 
  • Pour into pie crust. 
  • Allow to cool 30 minutes and place in refrigerator to cool completely, about 3 to 4 hours. 
  • Spoon whipped cream over pie and top with toasted coconut. 
  • Slice and serve.

Video

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 60g | Protein: 9g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Cholesterol: 103mg | Sodium: 308mg | Fiber: 2g | Sugar: 33g