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A slice of coconut cream pie with whipped cream and coconut shavings.
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Easy Coconut Cream Pie

This Easy Coconut Cream Pie, with creamy coconut filling in a golden brown crust topped with whipped cream and toasted coconut, is a coconut lovers dream!
Course Dessert, Desserts & Sweets
Cuisine American
Keyword coconut cream pie recipe, easy coconut cream pie, easy dessert
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings 8
Calories 647kcal
Author Lisa O'Driscoll

Ingredients

  • 1 16 oz deep dish refrigerated pie crust
  • 1 cup sweetened coconut flakes
  • ½ cup all purpose flour
  • ⅔ cup granulated sugar
  • 1 ½ cup whole milk
  • 1 ½ cup heavy whipping cream
  • Pinch salt
  • 2 large eggs beaten
  • 1 tbsp vanilla extract
  • 1 ½ cups whipped topping defrosted

Instructions

  • Preheat the oven to 350 degrees
  • Bake the crust for 10-12 minutes until the edges are lightly browned. Remove and let cool.
    1 16 oz deep dish refrigerated pie crust
  • Place the shredded coconut flakes on a baking sheet lined with parchment paper. Cook until toasted or browned. This will take around 5-8 minutes. Remove the flakes from the oven and let them cool.
    1 cup sweetened coconut flakes
  • Add the flour, sugar, whole milk, heavy whipping cream and salt to a medium saucepan over medium heat on the stove.
    ½ cup all purpose flour, ⅔ cup granulated sugar, 1 ½ cup whole milk, 1 ½ cup heavy whipping cream, Pinch salt
  • Stir with a spatula until the mixture thickens and all ingredients have been fully combined. Then, remove from heat.
  • Crack your eggs into a small mixing bowl and whisk until the egg yolks and white are combined.
    2 large eggs
  • Add the eggs to the filling mixture and mix until fully combined.
  • Add in ¾ of the toasted sweetened shredded coconut and vanilla extract.
    1 tbsp vanilla extract, 1 cup sweetened coconut flakes
  • Stir the coconut custard filling with a rubber spatula to combine.
  • Pour the pie filling mixture into the baked pie crust and allow to cool slightly. Place the pie into the fridge and allow the creamy coconut custard filling to set for 3-4 hours.
  • Remove from the fridge and spread the whipped topping on top of the chilled pie. Sprinkle the remaining toasted coconut on top of the pie before serving.
    1 ½ cups whipped topping

Notes

Cover with plastic wrap and store any leftover pie for up to 3-4 days days.

Nutrition

Serving: 1g | Calories: 647kcal | Carbohydrates: 64g | Protein: 9g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.004g | Cholesterol: 97mg | Sodium: 332mg | Potassium: 248mg | Fiber: 3g | Sugar: 28g | Vitamin A: 801IU | Vitamin C: 0.3mg | Calcium: 116mg | Iron: 2mg