Coconut Cream Pie

Our Coconut Cream Pie recipe is for the coconut lovers! This cool, creamy pie is easy to make and has been a holiday favorite for decades.

Course Pie

Cuisine American

Prep Time 10

Cook Time 10

Chilling Time 4

Total Time 4 20

Servings slices

Calories 523kcal

Whisk together the sugar, cornstarch, and salt in a saucepan.
In a separate bowl, whisk together the can of coconut milk and the egg yolks.
Slowly whisk the milk mixture into the sugar mixture in the saucepan.
Cook medium heat, stirring constantly until the mixture comes to a boil. Boil for one minute, stirring constantly.
Remove from heat. Add the sweetened shredded coconut, butter, vanilla extract, and coconut extract. Stir until combined. Cool in a bowl of ice water or in the refrigerator.
Spread in a 9-inch pie shell. Chill in the refrigerator for 4 hours or until firm.
Top with whipped cream and toasted coconut.

Refrigerator: Loosely wrap the leftovers and store them in the fridge for up to 4 days.

Freezer: While you can freeze coconut pie, we do not recommend it as the ingredients tend to separate, and the filling can become watery.