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A slice of Coconut Cream Pie on a plate with a fork
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5 from 1 vote

Coconut Cream Pie

Coconut Cream Pie is a classic American dessert made with silky homemade coconut pudding, freshly whipped cream, and sweet toasted coconut.
Prep Time20 minutes
Cook Time10 minutes
Setting Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12


  • 1 9-inch pie crust baked
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups half-and-half
  • 1 1/2 cup coconut cream 1 can
  • 2 eggs beaten
  • 3/4 cup granulated sugar
  • 1/3 cup corn starch
  • 1/4 teaspoon salt
  • 1 tsp coconut extract optional (or vanilla extract)
  • 2 cups homemade whipped cream (see instructions above)


  • Preheat oven to 350 degrees F (180 degrees C).
  • Spread the coconut evenly out on a baking sheet. Transfer to the oven and bake for about 5 minutes until golden brown, stirring occasionally.
  • In a medium saucepan, combine the half-and-half, coconut cream, eggs, sugar, corn starch, salt, and coconut extract.
  • Whisk until smooth then bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 more minutes until mixture resembles pudding and coats a spoon. The mixture will thicken more while it cools.
  • Remove the pan from the heat, and stir in 3/4 of the toasted coconut (reserve remaining coconut to top the pie).
  • Pour the filling into the pie shell, smooth out with a spatula, and let sit on a cooling rack until it has room temperature. The transfer to the fridge and chill until firm, about 4 hours.
  • Top with whipped cream and sprinkle remaining coconut over the top.


Calories: 335kcal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 46mg | Sodium: 152mg | Potassium: 201mg | Fiber: 2g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg