Classic Coconut Cream Pie Recipe • #pie

Classic Coconut Cream Pie Recipe

A classic recipe for Coconut Cream Pie to be enjoyed on any occasion.
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 8 servings


  • 1 standard pie crust, pre baked
  • 2 cups milk
  • 1/3 cup sugar
  • pinch salt
  • 1/4 cup flour
  • 6 large egg yolks
  • 1/2 cup coconut flakes
  • 1 teaspoon pure vanilla extract, divided in half
  • 1 tablespoon butter

whipped cream topping

  • 1 cup whipped cream
  • 1/3 cup powdered sugar
  • 1/4 cup coconut flakes toasted


  • In a medium pot, bring milk, sugar, and salt to a simmer.
  • Slowly add in the flour, whisking as you sparkle flour over the top of the milk.
  • In a medium bowl whisk together the egg yolks. Add 1/4 cup of the milk mixture to the yolks and whisk. Do this 2 more times adding 1/4 cup of the hot mixture to the eggs at a time. Once yolks are tempered (brought up to temperature but not scrambled) add them back into the pot over medium low heat. Stir constantly until the custard is thick (5-10 min).
  • Stir in the 1/2 teaspoon of vanilla, butter and flaked coconut (3/4 cup).
  • Remove from heat, stirring occasionally until cooled.
  • Meanwhile, whip up the cream in a stand mixer. Once soft peaks have formed in the cream add the sugar and continuing whisking until stiff peaks.
  • Pour cooled coconut cream in to the pre-baked pie shell. Top with whipped cream and sprinkle with toasted coconut.


Serving: 1g
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