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Coconut Cream Pie Recipe

Looking for an easy Coconut Cream Pie recipe? Learn how to make Coconut Cream Pie using healthy ingredients.

Submitted by tashadork

Makes 6 servings

(For a full 9" pie, double all ingredients)

Recipe Ingredients for Coconut Cream Pie

For Crust:
1/2 cup all purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 cup unsalted butter, cut into small pieces
3 tablespoons water

For Filling:
1 cup unsweetened coconut milk
1/3 cup granulated sugar
2 large egg yolks
1 1/2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 pinch of salt
1 tablespoon unsalted butter
1/2 cup unsweetened coconut, shredded
1/2 teaspoon pure vanilla extract

For Topping:
1/4 teaspoon pure vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 cup coconut, shredded & toasted

Recipe Directions for Coconut Cream Pie

  1. For Crust: Whisk together flour, sugar and salt in a medium bowl. Cut in the butter with a pastry blender or two knives using scissors-fashion until the butter is the size of small peas. Sprinkle the water in 1 tablespoon at a time, stirring with a fork to moisten evenly. Continue adding water until the dough just begins to come together, do not overwork. Shape the dough into a disk and wrap in wax paper - refrigerate for at least 30min, up to 2 days. Start filling while waiting for dough.

  2. Preheat oven to 425 degrees F

  3. Roll out the dough on a lightly floured surface to so that it will fit easily in the glass pan of your choosing. Transfer the dough to the pan and press it against the bottom and up the sides of the plate, Turn the overhang under and crimp up the edges. Prick the bottom and sides with a fork.

  4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes, then remove the foil and rice and bake for 8-10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack. Go to the topping once the filling is ready to come out of the fridge.

  5. For Filling: Bring the coconut milk just to a boil in a saucepan over medium heat. Remove the pan from the heat and cover to keep warm.

  6. Beat the sugar and egg yolks with an electric mixer on medium-high speed until very thick and pale, and has increased in volume. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens. Remove the pan from the heat, add the butter and whisk until melted. Add the coconut and vanilla.

  7. Transfer the filling to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, for up to 1 day. Go back to the crust now.

  8. For Topping: Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed until it holds stiff peaks when the beaters are lifted, beat in the vanilla. With a rubber spatula, fold about a quarter of the whipped cream into the filling

  9. Transfer the filling into the crust and smooth the top with an offset spatula, spread the remaining whipped cream over the top with a clean offset spatula. Refrigerate for at least 30 minutes before serving. (Best served the day of, so that the crust is still crispy)

  10. Sprinkle the top of the pie with the toasted coconut shreds. Cut into wedges, and enjoy!


Dessert, Christmas, Bake, Toast

Nutrition Facts
Serving Size 123.9g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 13% Vitamin C 3%
Calcium 3% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in sodium
  •   Bad points
  • Very high in saturated fat
  • Contains alcohol
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