This super creamy pie is quick, easy, and no bake. Of course you will have to bake the crust but the filling is made on the stovetop. This is a classic coconut cream pie at its finest. For the topping we’ll be making real whipped cream from scratch. You’re welcome to use Cool Whip or another whipped topping if that’s what you prefer but the pie won’t taste anywhere near as good as real whipped cream.
Prep time for this pie is a mere 20 minutes thanks to the use of a refrigerated pie crust. Of course, you can make your own crust but we all know that will take a lot longer than 20 minutes. If you haven’t worked with refrigerated crust before, be sure to read the package. The crust should sit at room temperature for 15-20 or as directed on the box. This is to allow the dough to soften so it doesn’t crack while being unrolled.
Although not required in order for this pie to be darn near perfect, if you love coconut you might want to consider toasting some coconut to sprinkle on top. Spread the coconut on a cookie sheet and bake at 350℉ for 5 – 7 minutes. Keep an eye on the coconut while baking and be sure to stir it around every couple minutes to prevent it from burning. The coconut is done when it turns golden brown.
Quick & Easy Coconut Cream Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 large bowl
- 1 medium bowl
- 1 electric mixer
- 1 wire whisk
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
- 1 large heavy pot or saucepan
Ingredients List
- 1 refrigerated pie crust
For The Filling
- 2 cups half and half
- 4 egg yolks
- 3 Tbsp butter
- 1 cup flaked coconut
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
For The Whipped Cream
- 2 cups whipping cream
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
Instructions
Bake The Crust
- Refrigerated crusts should sit at room temperature for 15-20 minutes or as directed on the box.
- Bake the crust as directed on the box. There should be directions for a one-crust baked shell.
- If you purchased a brand of crust that doesn't have directions, bake the crust at 425℉ until golden brown. (Pillsbury crust recommends baking at 450℉.)
- Keep an eye on the crust while baking. If you notice any bubbles forming, gently press them down with the back of a spoon.
- Allow the crust to cool to room temperature while preparing the filling.
Prepare The Filling
- In large, heavy saucepan or stockpot, mix 1/2 cup of sugar and the cornstarch.
- In medium bowl whisk together the 4 egg yolks and half and half.
- Gradually stir the liquid mixture into the sugar mixture.
- Stirring constantly, heat to boiling on medium heat.
- Once boiling, cook for an additional 1 minute then remove from heat.
- Stir in the butter, 1 tsp of vanilla extract, and 1 cup of flaked coconut.
- Place plastic wrap directly on the custard and cover the entire pot if possible.
- Let stand at room temperature for 30 minutes
- After 30 minutes, spoon the filling into the cooled crust.
- Cover with plastic wrap, aluminum foil or plastic cover and refrigerate for 30 minutes or until the filling is firmly set.
Prepare the Whipped Cream
- In medium bowl, beat the whipping cream with an electric mixer on high speed until foamy. Gradually add 1/3 cup of granulated sugar and the remaining 2 teaspoons of vanilla extract.
- Solely adding the sugar is the most critical step to making whipped cream. If you add too much as once the whipped cream will be gritty.
- Beat until soft peaks form.
Top It Off
- Spread whipped cream over the pie.
- Add toppings of your choice such as toasted coconut.
- Refrigerate before serving.