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Favorite Coconut Cream Pie

Favorite Coconut Cream Pie -- Basic

Basic Coconut Cream Pie is an easy pie with a milk-based filling.
Course Dessert
Cuisine American
Keyword Coconut Cream Pie
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 5 hours
Total Time 40 minutes
Servings 8
Author Anna
Cost 5



  • 1 9 inch pie crust, shallow pan works best store bought or homemade


  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch (for a stiffer pie, add 1 more teaspoon)
  • 1/8 teaspoon salt
  • 2 egg yolks lightly beaten
  • 2 cups milk whole milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract or vanilla paste
  • 1/2 cup shredded sweetened coconut plus an extra 1/2 cup for toasting


  • 1 cup heavy cream
  • 2-3 tablespoons powdered sugar
  • 3/4 teaspoon vanilla extract


  • Have your baked pie crust ready. Prepare filling.
  • In a heavy non-stick 3 quart saucepan, stir together the sugar, cornstarch and salt.
  • In a bowl, whisk the egg yolks with the milk, then whisk the egg yolk mixture into the cornstarch mixture.
  • Place the saucepan over medium heat and cook until mixture begins to thicken and bubble. Once it reaches a gentle boil, continue whisking over low heat for 3 minutes. Remove from heat and stir in butter, vanilla and coconut. Transfer to a clean bowl, cover with a piece of wax paper and let cool to about lukewarm
  • Scrape the cooled pie filling into the baked crust.
  • Place in refrigerator to chill for 3 hours or more. At some point, toast the extra coconut (see note at bottom)
  • When the pie has chilled, prepare whipped cream topping. In a large bowl, beat cream until soft peaks form. Add the powdered sugar and vanilla beat until peaks are stiff. Spread over top of pie. Sprinkle with toasted, cooled coconut.
  • To toast coconut, lay it on a cookie sheet and bake at 375 degrees for about 5 minutes or until edges turn brown. Stir every 2 minutes or so.


For a homemade graham cracker crust, mix together 1 2/3 cup graham cracker crumbs, 1/4 cup sugar, 1 pinch of salt and 1/3 cup melted unsalted butter.  Press into bottom and up sides of a shallow 9 inch pie tin.  Bake at 350 for about 6 minutes.