Easy Coconut Cream Pie

In this post I’m going to show you how to make my very favorite pie of all time: Coconut Cream Pie. It’s lush, rich, sweet, and loaded with coconutty goodness! Perfect for special occasions or any day of the week!

Homemade Coconut Cream Pie. . .

I started out with the idea of baking a homemade pie – from crust to topping. But, I happen to be on a work deadline and I needed a quick, easy pie to bake for a friend.

So, I opted to do an easy version of coconut cream pie, one that starts with a couple boxes of vanilla pudding. Talk about an easy custard filling! Still, there’s no scrimping on the taste.

Is this one still homemade?

Well, I made it at home. Does that count?

Whipped Cream Topping or Meringue?

How do you like your coconut pie? I love it both ways but I’m especially fond of the whipped cream version so that’s what I decided to go with today.

I’ll give you the instructions for meringue near the bottom of the post, so if you want to top yours with that, you’ll be able to.

What I love about homemade whipped cream is the rich, heavy texture. I also love that I can control the amount of sugar that goes in. With a pie as sweet as coconut cream you don’t need a ton of sugar in the whipping cream.

Coconut Cream Pie Ingredients

These are such simple ingredients and trust me when I say this pie comes together easily as a result of that simplicity. You’ll find a full printable recipe card at the bottom of this post but for now, here’s a quick peek at what you’ll need:

• Frozen pie crust
• Instant vanilla pudding
• Whole milk
• Coconut (toasted)
• Coconut (untoasted)
• Coconut extract
• Whipping cream
• powdered sugar (or granulated sugar)

That’s it! Just a tiny handful of ingredients, all available at your local grocery store.

How to Make this Delectable Coconut Cream Pie

Cream pies are so easy! I pulled this off in less than half an hour and you can, too! Let me talk you through how I made mine so that you can get started with yours.

Preheat your oven to 400 degrees Fahrenheit (or whatever temperature is recommended on the packaging of your frozen pie crust).

Prepare your frozen crust by pricking it with fork tongs. You’ll notice my crust had some cracks in it. I saw them before baking but decided to move forward with the crust anyway. (It was the only one I had available.)

Baking your crust ahead of time is called a blind bake. Whether you’re working with a homemade crust, a frozen crust, or a refrigerated pie crust, this method is the same.

When the oven is warm, pop the crust inside. Mine took 13 minutes to bake. You want yours to reach a golden brown.

While the crust is baking, making your filling

Take two boxes of instant vanilla pudding and add four cups of milk. Whisk by hand until fully incorporated.

Add a teaspoon of coconut extract.

Add one cup of sweetened coconut flakes. Mix well, cover, and place in the refrigerator to firm up.

Place 1 cup sweetened coconut flakes into a nonstick skillet and place over medium-low heat. Stir frequently until coconut is toasted. Remove from heat and cool.

Make Your Whipping Cream

Place heavy whipping cream into a medium bowl and whip with electric mixer (or stand mixer with whisk attachment) until light and fluffy. Add confectioner’s sugar. Place in refrigerator.

Assembling the Pie

Putting this pie together was so easy!

Make sure your crust is completely cool. Scoop the chilled pie filling into the cooled pie shell and smooth out.

Place the whipping cream on top of the filling.

Cover as much of the filling as you desire. (I’ve learned that some people don’t like to run their whipping cream all the way to the edges. They like a little of the filling to show.

Sprinkle the top of your pie with toasted coconut flakes. Don’t scrimp on this part! That crunchy goodness is what coconut pie lovers long for!

Store this pie in an airtight container in the refrigerator. You might choose to cover with a piece of plastic wrap. It will stay good 2-3 days. I don’t recommend freezing it. This pie is perfect for a special occasion or any day of the week! It’s great any time of year.

Questions People are Asking about Coconut Cream Pie

What does Easy Coconut Pie taste like?

This pie has a luscious creamy texture and the rich coconut flavor will knock you off your feet! There’s something about the sugary goodness of the coconut mixed in with that creamy filling that just sends this one over the top. And that toasted coconut on top? It’s almost like eating little wisps of candy! You’ll want to serve this yummy pie ice cold. It will get rave reviews! This is the absolute best coconut cream pie you can make in a hurry. Talk about a coconut lover’s dream!

How do I make a meringue topping to use in place of the whipped cream?

I found a great recipe at Spruce Eats. It involves the following: 3 egg whites, pinch salt, 1/4 teaspoon cream of tartar, 6 tablespoons fine sugar, 1/2 teaspoon vanilla extract. Details available at the Spruce Eats site.

Do I have to use instant pudding?

Not at all! In fact, some people prefer to use the stovetop method for their pudding mix. Just make sure you add your coconut extract after cooking. Otherwise the flavor will cook away.

Can I use coconut milk in place of whole milk in this delicious pie?

Absolutely! You can cut the coconut extract amount in half if you choose this route.

Can I use coconut pudding in place of vanilla?

Yes, but you won’t need to add the extract.

Can I use Cool Whip in place of homemade whipped cream?

Absolutely! You could really pull together a fast pie if you used a graham cracker crust and topped it off with Cool Whip. Talk about easy-breezy!

Does it have to be a frozen pie crust? Can I make homemade pie dough?

Use whatever pie crust you like. You can certainly use a homemade crust but be sure to use pie weights when you bake the crust in advance of filling. If you’re really in a hurry and want a quick no-bake option you can use a graham cracker crust (store bought).

Can I toast coconut in the oven?

Absolutely! I find that the skillet works best but you can bake it at 325 degrees for 5 – 10 minutes. I use parchment paper on my cookie sheet when I make mine this way.

Do I have to store coconut pie in the refrigerator?

Yes, absolutely. It’s definitely a refrigerator pie. You can leave it out while serving but I wouldn’t let it come to room temperature. This pie is best cold, trust me!

Other Coconut Favorites from Out of the Box Baking

Here at Out of the Box we love our coconut. . .so much so that it’s included in a lot of our recipes. Here are some fan favorites:

• Traditional Coconut Cake: This luscious cake is perfect for Christmas, Easter, and every day in-between!
• Easy Pineapple Coconut Cake:  This recipe is a doctored cake mix recipe but it really packs a punch in the flavor and texture department.
• German Chocolate Cake: One of my all-time favorites: loaded with pecans, coconut, and a rich chocolate and caramelly flavor!
• Italian Cream Cake: I love this cake so much that I’ve told my children to whisper the words, “Italian Cream Cake!” over my casket after I die to see if I come popping back up! (Let’s see if they do it.)
• German Chocolate Bars (from scratch): If a German chocolate cake came back as a bar, this would be it!
• Peanut Butter Ranger Cookies: I call these my “Everything but the Kitchen Sink” cookies. You’re gonna love ’em!

That’s it for this recipe, friends. I hope you enjoy this delicious coconut pie recipe! (Custard pies are delicious!) While you’re here, why not pin some photos!

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