I have hands down, THE BEST Coconut Cream Pie recipe for you!!! It’s so good I have to share it!
Growing up, my grandma would make coconut cream pie every Easter and also when we had a family dinner.
I didn’t really eat the pie as a kid, I just didn’t like it that much. In fact I didn’t eat much pie, I would always just eat the filling and leave the crust.
What was I thinking?! The crust is now my favorite part! It wasn’t until I was in my late teens that I truly appreciated how good this pie is.
This coconut cream pie has a lot of memories for me. I remember when my grandparents would come over and my grandma had her pie in hand with her perfect pie crust surrounding it, topped with homemade whipped cream and toasted coconut.
The pie always looked perfect and could have won 1st place in a pie contest. It was always the topic of conversation.
This coconut cream pie recipe is hands down the very, very best! If you don’t believe me you’ll just have to make it for yourself. 
It is super easy and doesn’t take long to make. Every time I make this pie I hear moans and “Mmmmm,” this is how I know it is good.
One reason this pie is so good is because it is not super sweet. I use unsweetened coconut instead of sweetened. This makes it easy to eat and the second reason is the creaminess of it.
- 2/3 cup sugar
- 1/2 tsp salt
- 3 1/2 Tbsp all-purpose flour
- 2 1/2 cup 2% milk
- 1/2 cup heavy cream
- 3 egg yolks, slightly beaten
- 1 Tbsp butter
- 2 tsp vanilla
- 3/4 cup unsweetened coconut
- 1 pint heavy whipping cream
- 2-3 Tbsp sugar
- 1 tsp vanilla extract
- In a saucepan whisk together sugar, salt, and flour.
- Place saucepan over medium heat and gradually whisk in milk and heavy cream. Whisk constantly until mixture thickens and boils. Boil 1 minute.
- Slowly whisk in egg yolks and boil for 1 minute more, whisking constantly. Remove from heat.
- Whisk in butter, vanilla, and coconut.
- Cool. Once cooled pour into baked pie shell. Top with whipped cream and toasted coconut. Refrigerate at least 3 hours before serving.
- In a mixer with your whisk attachment whip the cream, vanilla, and sugar until stiff peaks form.
For my flaky pie crust recipe click here. It won’t disappoint, I promise.
Do you have a family favorite pie or a memory of a dessert? Share it in the comments. I hope you enjoy the pie as much as my family does. Here’s to coconut creamy yumminess!!
I would love to see your pie!
Tag @adlibmom on Instagram and hashtag it #adlibmom
6 Comments
3/4 unsweetened coconut is in what form? Flakes or milk?
Thanks for the question. You will use unsweetened shredded coconut. If you only have flakes I’m sure that would work too (I have only tried the recipe with shredded). I hope it turns out great for you!
Hi there, I’ve never made a coconut cream pie before and just tried this recipe. I made two separate batches, one right after the other for two different pies. The first one seems a lot thjnner and im starting to think it won’t set. What could i have done wrong? I just put them in the fridge so im not yet sure how they will be
The only thing I can think of is… after the milk mixture started to boil you may not have let it boil long enough. I do hope it set up in the fridge for you. The first time I made this recipe that same thing happened to me. I ended up with coconut cream soup, lol! Please let me know how it turned out.
Kellie, the cream goes in step 2. Mix it in with the milk. I’m sorry I left that out. Thank you for bringing it to my attention. I have updated the directions.
Where does the heavy cream go in for the pie? It doesn’t say?