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Quick & Easy Coconut Cream Pie Recipe
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Quick & Easy Coconut Cream Pie Recipe

This classic coconut cream pie is super easy to make and be whipped together in 20 minutes. Classic, creamy coconut filling in a flaky crust with homemade whipped cream.
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 35 minutes
Difficulty Level Medium
Servings 8 slices
Calories 615kcal
Cost $7.75

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.

Nutrition

Nutrition Facts
Quick & Easy Coconut Cream Pie Recipe
Amount Per Serving (1 slice)
Calories 615 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 29g181%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 197mg66%
Sodium 183mg8%
Potassium 229mg7%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 26g29%
Protein 7g14%
Vitamin A 1350IU27%
Vitamin C 1mg1%
Calcium 124mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.