coconut cream pie with homemade whipped cream
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5 from 2 votes

Coconut Cream PIe

Old fashioned coconut cream pie has a creamy, homemade custard base and is topped with easy sweetened whipped cream. 
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: coconut pie, easy pie recipe, no bake pie
Servings: 8
Calories: 423kcal
Author: Julie Clark


  • 1 9" pre-baked pie crust

For the filling:

  • 2 ¼ cups milk (divided)
  • 1/2 cup granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 3 large egg yolks (beaten)
  • 1 tablespoon butter
  • 1 teaspoon coconut flavoring
  • 1 cup shredded coconut

For the Topping:

  • 1 cup heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • ½ teaspoon coconut flavoring
  • cup shredded coconut for topping


  • Using a double boiler, heat 1 ¾ cup milk to boiling over medium heat.
  • While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.
  • Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in.
  • Cook, stirring constantly until it starts to boil slightly and thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often. 
  • Place the egg yolks in a small bowl and whisk them to break up the yolks.
  • Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs.
  • Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.
  • Remove the pan from the heat.
  • Add in the butter, coconut flavor and shredded coconut. Stir well.
  • Pour the cream into the pie crust. Smooth the top.
  • Allow it to cool for 10 minutes, then cover the pie and refrigerate.
  • Once the pie is cool, prepare the whipped cream.
  • Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and coconut flavor until stiff peaks form.
  • Spread the whipped cream over the cooled pie.
  • Sprinkle the remaining coconut flakes over the top of the pie.
  • Refrigerate until serving and refrigerate any leftovers.



Calories: 423kcal | Carbohydrates: 40g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 255mg | Potassium: 191mg | Fiber: 1g | Sugar: 24g | Vitamin A: 685IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 1.2mg