Coconut Cream Pie

Prep Time
Cook Time
Ready In

"Creamy and delicious is what this pie is. The only thing that could make it better is to use fresh farm eggs, which I had access to many years ago. Farm eggs make the cream pie a beautiful yellow instead of a very pale yellow. Some people will tint it yellow, but I prefer not to. You may also use meringue instead of whipped cream, which I prefer, but the majority in my family always votes for whipped cream. :) Prep time does not include making the pie crust or cooling of the pie."

Original recipe yields 7 servings


  • Serving Size: 1 (394.3 g)
  • Calories 1206.8
  • Total Fat - 97.2 g
  • Saturated Fat - 56.1 g
  • Cholesterol - 1844.6 mg
  • Sodium - 487.4 mg
  • Total Carbohydrate - 54.2 g
  • Dietary Fiber - 6.6 g
  • Sugars - 29.4 g
  • Protein - 32.7 g
  • Calcium - 278.3 mg
  • Iron - 7.5 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a blender, add the coconut milk, cream and egg yolks. Blend for a few seconds until completely combined.

Step 2

Add the cornstarch to the blender mixture and blend for a few seconds more.

Step 3

Pour mixture into a 2 quart saucepan; add the sugar and salt and whisk together to combine.

Step 4

Cook/whisk mixture over medium-high heat; stirring constantly until mixture starts to thicken and boil. (This takes about 10 minutes).

Step 5

After mixture begins to boil, boil and whisk for another minute.

Step 6

Remove from heat and stir in the butter, vanilla and coconut. Pour immediately into the baked-cooled pie shell.

Step 7

Cool the pie completely on a rack at room temperature before chilling, or adding whipped cream. This takes approximately 2 hours.

Step 8

After the pie has cooled, cover the pie with whipped cream. Sprinkle with toasted coconut, if desired. Chill in the refrigerator for another hour or so until pie is completely set.

Step 9

Enjoy! :)

Tips & Variations

No special items needed.


2 Reviews


We love pie for the Thanksgiving and I made this and a few others for our family get together. This is a most delicious pie and I loved that when I cut it, it was firm and easy to cut and the flavor of the filling was top notch!


review by:
(3 Dec 2012)


Elsie, thank you thank you thank you! I made this for Easter Sunday dinner, and it was a huge success. Although my favorite in the world (UNIVERSE!) is Coconut Cream Pie, I had never made one before this. My Hubby, who is a Banana Cream Pie Kinda Man even had a bite of this, and LOVED it! A Huge hit, that will be made and devoured for years to come!


review by:
(9 Apr 2012)