Coconut Cream Pie

Ok, so let’s start off with my big CHEAT!! I did not make my pie crust…eee I know what a crime! I just didn’t have the time to make them with us hosting one of the Easter dinners this year…sooo  I purchased a refrigerated pie crust from my local supermarket. Don’t worry, the quality of these shells has come such a long way, it tastes ALMOST as good as the real homemade thing! However, if you have the time, go ahead and go that extra step!!

Cooking/Prep Time: 30mins

Serves: 8-10 (or 1…It all depends on how big you cut your pieces!)

Coconut Cream Pie

Coconut Cream Pie


  • 1 refrigerated pie crust (follow instructions on the box to pre-bake it before you do your custard)
  • 4 egg yolks
  • 1/2c granulated sugar
  • 1/2c flour
  • 1/8 tsp salt ("pinch"
  • 3/4c coconut milk (open the can and pour into a bowl ahead of time, mix it around with a fork to ensure it is silky rather than separated)
  • 2c milk (I used 1% as that's what we have at home and it turned out perfect, but use what you have!)
  • 1 1/4c shredded coconut (I used the sweetened kind)
  • 1 1/2 tsp vanilla extract
  • 1c 35% (or higher) cream
  • 1 tbsp confectioners sugar


  1. For your custard: Whisk your egg yolks and sugar together until creamy, add to that your flour,salt and coconut milk. Continue to whisk until combined and smooth.
  2. On the stove over medium heat in a large pot, heat the milk until it just comes to a simmer (do NOT let it boil, you want it to just be steaming so it doesn't curdle your egg mixture)
  3. Very slowly add the steaming milk to your egg mixture while keeping your mixture on low speed (if it starts to curdle, your milk is too hot!). Once all of the milk is mixed into the egg mixture pour back into the pot and put over medium heat.
  4. Cook the mixture, whisking constantly. Once it begins to lightly bubble (you will feel it getting thicker) you want to whisk for another 2 minutes or so. Remove from the heat and add in 1c of the shredded coconut and 1/2 tsp vanilla.
  5. Pour custard into a bowl and set in a bowl filled with ice. This helps to stop the cooking process of your custard. Allow to cool for 15-20 mins, stirring your custard occasionally.
  6. Spoon custard into your prepared pie shell and cover with plastic wrap (pushing the wrap lightly into the custard to prevent a "skin"). Place in the fridge overnight.
  7. For your whipped cream: In a large bowl whip your cream until light peaks begin to form (you do not want to over mix the cream as you can actually break it down which will prevent it from thickening up!). Beat in 1 tsp vanilla and 1 tbsp confectioners sugar and mix until peaks form.
  8. Smother your pie with your yummy whipped cream and the remaining shredded coconut (which I toasted first just to add some contrast). Serve and ENJOY!
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I thought ya’ll might enjoy my little napkin bunnies I made for our Easter dinner! Happy baking <3

5 thoughts on “Coconut Cream Pie

  1. Vicky Chin says:

    I love any kind of coconut dessert and I have been wanting to make a coconut pie. This is great, thanks for the recipe! Store bought pie crusts do come in handy, I use them too when I need to make something quick.

    • oliveblogger says:

      Me too Vicky, there is something so light and yummy about coconut!! There is no shame in store bought crust, it saves time and you can always have them on hand! 🙂

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