The Absolute Best Coconut Cream Pie

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Coconut Cream Pie is a luscious, tropical dessert that is sure to impress with its rich and creamy coconut filling, buttery pie crust, and fluffy whipped topping. This classic pie is perfect for any special occasion or as a delightful treat. Let’s dive into this delicious recipe and learn how to make the absolute best Coconut Cream Pie step-by-step.


  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9-inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed


Step 1: Toast the Coconut

  1. Toast Coconut:
    • Preheat your oven to 350°F (175°C). Spread the sweetened flaked coconut evenly on a baking sheet. Toast in the preheated oven for 5-7 minutes, stirring occasionally, until the coconut is golden brown. Keep a close eye on it to prevent burning. Remove from the oven and let cool.

Step 2: Prepare the Pie Filling

  1. Heat Half-and-Half:
    • In a medium saucepan, heat the half-and-half over medium heat until it begins to simmer, but do not let it boil.
  2. Mix Dry Ingredients:
    • In a separate bowl, whisk together the white sugar, all-purpose flour, and salt.
  3. Combine and Cook:
    • Gradually add the dry mixture to the simmering half-and-half, whisking constantly to prevent lumps. Continue to cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  4. Add Eggs:
    • Gradually whisk a small amount of the hot mixture into the beaten eggs to temper them, then return the egg mixture to the saucepan. Continue to cook, stirring constantly, for 2 more minutes.
  5. Add Vanilla:
    • Remove from heat and stir in the vanilla extract and toasted coconut.

Step 3: Assemble the Pie

  1. Fill Pie Shell:
    • Pour the coconut filling into the baked pie shell, spreading it evenly. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or until fully set.

Step 4: Add the Whipped Topping

  1. Top with Whipped Topping:
    • Once the pie is set, spread the thawed whipped topping evenly over the top of the pie.

Step 5: Serve

  1. Garnish and Serve:
    • Sprinkle the top with additional toasted coconut if desired. Slice and serve chilled.

Cooking Notes and Tips

  • Pie Shell: Use a store-bought pie crust for convenience or make your own from scratch for an extra touch.
  • Whipped Topping: For a more homemade touch, you can use freshly whipped cream instead of frozen whipped topping.
  • Toasting Coconut: Keep a close eye on the coconut while toasting as it can burn quickly. Stir frequently for even toasting.


Chocolate Coconut Cream Pie

  • Add Chocolate:
    • Stir in 1/2 cup of melted chocolate into the filling mixture before adding the eggs for a chocolate twist.

Pineapple Coconut Cream Pie

  • Add Pineapple:
    • Fold in 1/2 cup of crushed pineapple (well-drained) into the filling mixture before pouring into the pie shell.

Almond Coconut Cream Pie

  • Add Almonds:
    • Add 1/2 teaspoon of almond extract along with the vanilla extract and sprinkle sliced almonds on top of the whipped topping.

Serving Suggestions

With Toppings

  • With Berries:
    • Serve with fresh berries such as strawberries or raspberries for a burst of color and flavor.
  • With Chocolate Drizzle:
    • Drizzle with melted chocolate or caramel sauce for an extra indulgent treat.

With Beverages

  • With Coffee:
    • Enjoy with a hot cup of coffee or espresso for a perfect dessert pairing.
  • With Tropical Drinks:
    • Serve with a tropical drink like a piña colada or coconut water for a thematic touch.


Q: Can I make this pie ahead of time? A: Yes, Coconut Cream Pie can be made a day in advance. Just add the whipped topping shortly before serving.

Q: How do I store leftovers? A: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.

Q: Can I use coconut milk instead of half-and-half? A: Yes, you can substitute coconut milk for half-and-half for a more intense coconut flavor. Use full-fat coconut milk for best results.

Q: Can I freeze Coconut Cream Pie? A: It’s not recommended to freeze Coconut Cream Pie as the texture of the filling may change. However, you can freeze the baked pie shell and prepare the filling fresh when needed.

Q: What if I don’t have a pie shell? A: You can make a graham cracker crust as an alternative. Mix 1 1/2 cups of graham cracker crumbs with 1/4 cup of sugar and 1/3 cup of melted butter. Press into a pie dish and bake at 350°F (175°C) for 10 minutes.

The Absolute Best Coconut Cream Pie is a rich and creamy dessert that’s perfect for any occasion. With its luscious coconut filling, buttery pie crust, and fluffy whipped topping, this pie is sure to be a hit. Whether you stick to the classic recipe or try one of the variations, Coconut Cream Pie is easy to make and always delicious. Enjoy making and sharing this delightful pie with your family and friends!

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