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Does your grandma have an authentic pie recipe? If she makes a mean coconut cream pie, this recipe will teach you to make one that is just as good. There are quite a few steps in this recipe, but you will end up with a delicious, fluffy, and creamy dessert. It’s not as heavy as a cake, but it’s sweet just like one! This coconut cream pie is the perfect combination of creamy and fresh. The pie is served refrigerated, so you can have it on a warm summer night after a BBQ. If you like coconut, you will enjoy this a lot more than you think!

Can you freeze coconut cream pie? We don’t recommend freezing this coconut cream pie. The pie will lose its shape and taste in the freezer. When you take it out of the freezer, it won’t taste the same.

Can you use store-bought pie crust? Yes, of course! Homemade pie crust always has that extra softness, but store-bought crust will work just as well. After all, you’re going to refrigerate the pie before serving it, so whether or not you made the crust yourself won’t matter that much at the end.
Do you have to use flaked coconut for coconut cream pie? No, you can pick any form of coconut that you prefer or have at home. If you don’t have flaked coconut, shredded coconut will work just as well. When you’re choosing what type of coconut to put on top of the pie, you can choose based on its appearance.



For the crust:
1 package store-bought pie crust, thawed if frozen;
For the coconut cream filling:
¼ cup unsalted butter;
3 ¼ cups whole milk;
3 large eggs, at room temperature;
1 ⅔ cups granulated sugar;
½ cup cornstarch;
1 ½ tsp vanilla extract;
2 cups flaked coconut.
For the topping:
2 cups heavy cream, cold;
⅓ cup granulated sugar;
toasted coconut, to taste.



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Preheat the oven to 425 F degrees.
Add butter and milk to a large saucepan. Turn the heat to medium and bring to a boil.
Beat together eggs, granulated sugar, and cornstarch with an electric mixer. Beat for 4-5 minutes.
Add the milk and butter to the mixture gradually.
Pour the mixture in the saucepan and cook on medium low heat until the cream thickens. Keep stirring for 10-12 minutes.
Turn the heat off and add vanilla extract. Mix.
Pour the mixture in a large bowl, cover with plastic wrap, and refrigerate for 2 hours.
Place the pie crust in a pie plate and press it in.
Bake the pie crust with pie weights in the oven for 10-15 minutes.
Remove the pie weights and bake for another 10-15 minutes.
Beat together cold heavy cream and granulated sugar with an electric mixer until you see stiff peaks.
Stir flaked coconut into the cream filling from the fridge.
Put the coconut cream filling into your baked pie crust and spread.
Top the pie with whipped cream and decorate with toasted coconut.
Refrigerate for an hour or more before serving.


Per Serving: 423 calories; protein 6.8g; carbohydrates 46.1g; fat 23.5g; cholesterol 80.1mg; sodium 275.9mg.

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