Old-Fashioned Coconut Cream Pie
This from-scratch silky, creamy, decadent old-fashioned coconut cream pie is an absolute coconut cream pie knock-out!
Classic coconut cream pie. Really, there may not be a better pie-for-all-occasions. Unless you are a coconut hater. In that case, you might want to look away.
I happen to love the stuff. And this silky, creamy, decadent pie is just about all that my coconut pie dreams are made of.
I’ve been making this pie for a few years now and we enjoy it with either a graham cracker crust or a traditional pie crust.
One thing I’ve changed as I’ve made it over and over is that I prefer not adding the toasted coconut to the custard filling.
I like the smooth richness of the custard without the texture of the coconut and instead smother the top of the pie with the delicious toasted coconut.
Follow your instincts and do what you like best. Either way, this pie is an absolute coconut knock-out!
Old-Fashioned Coconut Cream Pie
Coconut Cream Pie:
- 1 can coconut milk, can be found in the Asian foods section
- Half-and-half or heavy cream, enough to add to the coconut milk to make 3 cups
- 3 egg yolks
- ¾ cup (159 g) white sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 cup (85 g) flaked coconut, toasted (see note)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 recipe graham cracker crust (below), or traditional pie crust
- Fresh Whipped Cream, lightly sweetened
Graham Cracker Crust:
- 12 whole rectangular graham crackers
- ½ cup (113 g) butter, melted and slightly cooled
- 3 tablespoons sugar
- For the pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt.
- Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie).
- Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.
- For the crust: Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.
- Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate.
- Bake for 13-15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.
Pie Recipe Source: Aunt Marilyn
Crust Recipe Source: adapted from ATK’s Family Baking Handbook
197 Comments on “Old-Fashioned Coconut Cream Pie”
This pie is divine. When I really enjoy something to my soul I only use one adjective. Thanks Mel. This pie recipe hit the spot.
This is absolutely delicious!!
Is the flaked coconut sweetened or unsweetened?
Thank you for all the great recipes!
I’ve used both and either works great (sweetened is probably the most popular for this recipe).
Had to leave another review over here after the black-bottom recipe! I’m gluten and dairy free so I had to sub some things out (GF Nilla Wafers and Coconut cream for heavy cream) but it came out wonderfully! I was a little nervous to mess up the cream filling but saw a comment from a pastry chef (in the comments) to mix the cornstarch separately with a little milk and it came out perfect. Thanks for another great recipe, Mel!
This is THE best coconut pie recipe. I have been using it for several years now. I buy only the Taste of Thai brand of coconut milk that is next to the pudding on the baking aisle at Walmart. The ones in the Asian food section have a “soapy” taste it & tastes terrible.
I made this for Thanksgiving and it was absolutely delicious and easy to make. My mother said you couldn’t find a coconut custard pie in a bakery as delicious as this pie. We had it for breakfast this morning. Yummy! Happy Holidays to you and your family!,
This is SO delicious! My 8 year old requested coconut cream pie for her birthday. I have never made it before, but I knew I could count on one of your recipes. WOW!!! It was SO simple! I did the graham cracker crust and it was so yummy! The cream was so smooth, mine was not gritty at all!! My husband who isn’t crazy over sweets has eaten almost the whole thing! Yum! I will absolutely be making this over and over! It’s looks so impressive and hard, but it’s so easy and quick!
Have you ever used Coco Lopez in this pie? It’s like a coconut version of sweetened condensed milk. Could you try it?
I haven’t, sorry!
This pie is awesome!!! You not putting the coconut in the custard is SPOT ON! I love coconut cream pie but I always sort of frowned on the texture of the coconut in the custard. By putting it on the top, one still gets the taste of wonderful coconut yet the custard remains smooth and creamy. The coconut milk and extract are perfect. I will continue to use this recipe. So easy but you’re right, decadent.
Trying to find info about “weepy” filling. Need a fix.
If you were to use a traditional pie crust, would you pre-bake the pie crust before pouring the coconut filling in? Thanks!
Best pie I ever made! This was my second attempt at making coconut cream pie. The first recipe didn’t have enough coconut flavor. This recipe is spot on even without coconut extract. I don’t have much self control when it comes to this pie so I can’t make it too often. But it’s nice to have a go to recipe. I used a graham cracker crust. Amazing! Thanks for sharing
Made this with unsweetened coconut cream instead of coconut milk and WOW! So rich! Could probably have used whole milk instead of half-half, but didn’t want to risk it on the first try. I only put toasted coconut on top and loved the creamy texture of the filling with the crunch of the coconut. Never was a fan of the texture of the coconut in the filling anyway! This will be my go-to from now on!
So far it tastes yummy,…I am making it as we speak ☺️
Two little things I did one I put the custard through a sieve ( just in case of any lumps) I also covered it while cooling so it won’t get a skin on top.
Thanks for a great recipe!
I’ve been making this pie since I first saw it on this blog a number of years ago. It is my family’s absolute favourite dessert at Christmas and Easter and my go-to for potluck, because it always gets raves. The only change that I make is that I prefer a regular pie crust. Truly the best coconut cream pie I’ve ever had.
I love the flavor of this pie and have made it several times!! Love it!! But everytime I make it, the custard seems to seperate, like oily from the coconut milk, I’d assume, making the crust soggy. Any thoughts? Recommendations on what I may be doing wrong?!
Hi Lauren – so the coconut cream filling separates after you’ve put it in the pie? What kind/brand of coconut milk are you using?
Made this last night, except I used a regular pie crust. It was fabulous! I love coconut, so the only thing I’d change is adding some coconut to the custard.
This was so delicious. It worked perfectly! Even my chocolate loving family couldn’t get enough.
This is my husbands all time favorite pie!! I’ve made it so many times. And, I’ve shared the recipe over and over again (people always want the recipe when they taste it). One woman I shared it with asked if she can substitute whole milk for the half and half. I have no idea! Do you? I wonder if it would affect the consistency?
Yes, I think so! The pudding will be slightly less rich and maybe a bit thinner, but it will probably work in a pinch.
Did you put some coconut in the pie or just on top? It sounds like the author just uses it on top but I wonder what others do.
HOW DOES THIS PIE DIFFER WHEN YOU USE THE HALF N HALF VS THE HEAVY CREAM? SEEMS ODD THAT THEY ARE INTERCHANGEABLE
JUST VERIFYING.. THE CAN OF COCONUT MILK I BOUGHT SAYS ITS UNSWEETENED.. IS THAT WHAT I SHOULD USE?
Yes I use unsweetened coconut milk.
Hi, I have not made this yet but I would like to make sure I have everything set before prepping it for a gathering. For the sugar ingredients, what type of sugar is needed? It wasn’t stated clear whether it is granulated or powdered. Thank you!
I use granulated sugar for the pudding.
Hi Mel! Can you provide a recipe for the whipped cream, please? Thank you!!
I don’t really have a recipe – I just whip about a cup of heavy cream with a couple tablespoons powdered sugar and a drizzle of vanilla extract. Hope that helps!
I made this pie yesterday and Oh my Heaven it is delicious!!! One if the best recipes I’ve used!
Any tips on making this pie and traveling with it Thanksgiving morning? I was going to make the crust and custard part Wednesday and wait to make the whipped cream til we arrive, but I’m not sure if it will be okay in the car. Thanks!
How long is your car ride? I think it should be fine – do you have a cooler you can keep it in?
I need to make these pies 3 days prior to use. Can I make just the custard part ahead and add to the crust the day of? thanks
I think so. The custard will be quite thick from being refrigerated but it should still be spreadable.
Best coconut cream pie ever! I get request to make this all the time! Thank Mel!
Love the recipe. I put a little toasted coconut under the filling too. Mmm
Hello – Your coconut cream pie is amazing. I have made it a few times and it has been
quite a success. However, it’s the crust that I’m not happy with. My graham crust box
says 1 1/4 c. crumbs with 1/4 c melted butter. Yours seems to be so much more
butter. Could you please measure your crumbs please instead of referring to whole crackers.
I’d like to try it again with your measurements.
It’s about 1-1/2 to 2 cups graham cracker crumbs.
I’ve done the filling twice today but it never got “really thick” like it said in the recipe. How thick is it supposed to get?
I scrapped my first batch when it separated, and I put the second batch in the crust… I hope it will turn out all right…
Hi Cynthia. It is supposed to be pretty thick. Did it end up working out after chilling?
Oh, wow, this was good! I didn’t realize coconut cream pie was so simple!
Just made this yesterday and it was a hit! I followed the directions to the letter and it turned out perfectly. My family and guests loved it. So proud of myself! Thanks Mel!
I’m proud of you, too, Connie!
I made this pie it taste good but too thick it needs more liquid in it
Fabulous pie. I got no end of compliments. It is sweet but not so sweet that the rich coconut cream doesn’t make an appearance. It sets up beautifully and the toasted coconut on top is a winner!
I don’t have access to Angelflake or other brands of packaged or canned coconut– only fresh. Has anyone tried this with fresh grated coconut? Thank you.
This was perfect! I had no coconut extract so left it out.
If it’s gritty perhaps you used corn flour instead of corn starch by mistake?
Wonderful added the toasted coconut.Asked to bring this to all get togethers
This filling is like velvet- subtle flavor- I dont like cocnut extract and cant find it anyway, so I didnt use it- just a beautiful recipe. Heaven on earth:) Thanks Mel.
I just made this for my mother-in-law. The taste is wonderful. I had a little issue with making the custard completely smooth. My cornstarch got a little lumpy:) any suggestions would be appreciated. Thanks!
It might just need to be stirred more frequently, Amy – and also, if it’s lumpy like that, you can strain the cooked custard through a fine mesh strainer and that should help!
I used whole raw milk and it was great!
The first time I made the pie I also made my own coconut milk (boiling coconut flakes… found this trick online) and this time I used a can of organic coconut milk. I actually liked the flavor of the coconut milk I had to make in a pinch better. But both times I used my raw milk and it was nice and thick.
Thought this info might come in handy for others…My can of coconut milk was set to expire in 4 months and half of it was more like hardened coconut oil, so my ignorance of its safety caused me to throw a little away (keeping
1.5 cups), so maybe that is why. (Now I know the hardening is normal… especially in organic. As long as its not moldy or smelly.)
I mix the egg yolks, cornstarch and half the sugar in a separate bowl while the milks and surar and salt come to simmer, then mix about a cup of the hot liquid into the yolk mixture and add them to the hot liquid and stir quickly…no lumps no hassle! Ever! also put a tablespoon ofbutter in with flavoring at the end…even smoother.
Can’t wait to make this! Do you use imitation coconut or pure coconut extract?
I’ve used both, but often have imitation in my cupboard since it’s easier to find.
Made this per recipe, with toasted coconut both in filling and as a garnish. Filling was smooth, creamy and delicious!
Let me begin by saying I’m a graduate of culinary school and specialized in pastry. Mel has provided you with an outstanding recipe. Follow exactly and the results will be perfection. Here are just a few hints. Like many of you, I could not find coconut extract. Here’s what I did: Purchase a bag of unsweetened coconut (shredded). Bob’s Red Hill makes it and it comes in a 12 oz bag. Take not quite 1/2 the bag and steep it in the 3 cup liquid over night (cover well). Strain well the next day pushing thru with the bottom of a glass. Some of the liquid will be absorbed so you will need to add addition 1/4 to 1/2 cup to make up the 3 cups of liquid. Required. You will have a wonderful coconut taste. In addition, when I use cornstarch, I always put it in a small separate dish and add about 1/4 to 1/3 of the liquid and stir well then add it back into the remaining liquid. If you do this and follow the advice of Mel by non-stop stirring along with a medium low flame you should get excellent results. One more point, the minute I see the liquid begin to boil, I pull it off the stove and pour into a cooled pie plate. Mel has provided you with the best coconut cream pie recipe that I’ve seen. So, Kudos and accolades to you Mel.
Thanks, Sue! 🙂
Wanted to try Sue’s idea of steeped coconut juice but don’t understand it. Does she mean using this to replace the half-and-half or heavy cream that gets added to the canned coconut milk? Love Coconut everything and crazy about Coconut Cream Pie so excited to try this recipe.
This is an excellent tasting pie but the grainy taste exists. if you rub some of the filling between your fingers you cant feel it but you can feel it in your mouth it is quiet strange if you take some of the filling and spoon some out and look at it closely you can see it its not lumps its fine and very small all the same size the cause is beyond me.
Fantastic smooth texture , i used the coconut to garnish the pie. I made it exactly as directed .
I’ve made this twice and didn’t have any issues with leftover grittiness, separation, etc. So not sure what happened for everyone but it is PERFECT!
I’ve made this pie at least 6 times and it is by far the best coconut cream pie recipe. It always turns out the same every time. Instead of a graham cracker crust, I bake a regular pie crust but that’s my preference. Great recipe!
I made this recipe today and although I was nervous because of so many people’s bad reviews I had luck with mine and it turned out amazing. I’m not a baker and I love this recipe. Thank you so much!!!
This recipe is inconsistent. Instead of one 9inch pie crust you need two. If you bring it to a boil on medium-low heat it will take a while and the next day be very gritty and grainy.
Sorry you didn’t have great luck with this recipe, Emily!
I have been making this pie for the last few years at thanksgiving and everyone loves it! As I got on to write down the recipe (again…I need to organize my recipes better obviously), I realized maybe I should throw in a tip on how I change it up. I actually don’t use graham crackers for the crust, I buy macaroons and when I am chopping them in the food processor, I throw in some toasted coconut too, just for good measure and extra coconut. That crust is AMAZING!
I’ve stirred for a long time and it has never gotten thick in the pan. I double che led and made sure I put everything in…I can’5t figure out why.
Little more corn flour?
Increase temp slightly? I find if it’s too low nothing happens,
Any idea why my filling would have separated and have oily juices around it??
I don’t know, Julie! I haven’t had that happen. I’m sorry!
Did you use full fat coconut milk and half&half?
This was my Pi Day pie! We made it at Thanksgiving, and I’ve been looking for an excuse to make it again. Such a great texture and delicious flavor. Thanks!
I’m I the ONLY person that had a problem placing 3 cups of liquid in a 9″ pie plate???
Should you have specified “deep dish” pie plate?
Hi Steve – I’m not sure what type/brand of pie plate you are using but I just did the same test with mine and 3 cups of liquid in my standard 9-inch pie plate didn’t overfill the pie plate, it came within a half-inch or so of the top so if using a 9-inch pie plate, you’d definitely be piling the filling high in the plate. Because the recipe specifies a 9-10 inch pie, I”m guessing most commenters have used a deep pie plate (which again, when I poured in three cups of water it didn’t come close to the top of the plate). Good luck if you try it!
I had extra which I just put in smaller pots. The pie plate does need to be deep!
This pie is the tops! I made three pies for our Luau-themed block party this weekend. So many compliments. Thanks for sharing, Mel!
I made this pie for a potluck BBQ with friends this past weekend. I received rave reviews all around. Everyone seemed to love it. I found that patience, lower heat, constant stirring and a little whisking as the filling starts to thicken helped to keep it smooth. Like you, I prefered the smooth filling without the added toasted coconut. I found that I didn’t need a full cup of toasted coconut since I used it only on the top of the pie. This was a wonderful recipe for a summer dessert… although the first time I made it was for Christmas, along with some more traditional pies.
Have you ever doubled the filling? Can you think of a reason it wouldn’t work?
It should work just fine.
I have made this pie many times, and I’m pretty confident that there is nothing better on earth. It’s smooth and delicious …Every time I make it, I’m told that it’s better than any restaurant pie 🙂
As a few commenters mentioned that their custard was gritty- that has only happened to me once, because I overcooked it. It’s perfect when done right!
We truly wanted to like this pie as we love coconut cream pie but the coconut milk made the custard very heavy,not light creamy and the addition of 1 tsp of coconut extract was overpowering and we LOVE coconut- all in all,a disaster! This pie was meant as a birthday pie for a friend but was a very big disappointment that ended up in the garbage.:-(
Well I did it right this time I like the simplicity of it. coconut milk from viet nam 78 cents per 13.5 oz can. didnt have and couldnt find any coconut extract so omitted used aprox 2 teaspoons vanilla.
I am so ashamed of myself.I used baking soda instead of the cornstarch mistakenly of course!! I even tasted it before hand and remember using it to thicken soemthing previously but but but uh umm ummm ahh .I’ll have to go to the store in morning and make sure i dont do this again.Buying from bulk barrells and not labeling tag is something I won’t do anymore.Santa Maria!!!!
I don’t label the obvious…. And you think you’ll remember if you’re just getting a few things. I label anything that isn’t completely obvious by looks because you put it away and further on down the road you’re now not so sure. I have several types of flour so labeling is a must. Sorry that happened to you. Totally disappointing when you’re dying to dig in and you mess something up.
I made this pie today because I wanted to make something especially delicious for a special occasion. It was a HIT! My aunt said it was the best pie she’s ever had. I couldn’t believe it. Truly fantastic!
Sorry for having to ask, but I’m planning to make this and when you say 1 can of coconut milk, exactly how much is in the can (Ounces or mL?) that you usually use?
Vivian N – I think it is a 13.5 ounce can.
Thank you! This was the exact question I was needing answered. I appreciate you asking, Vivian N!
Can anyone tell me which coconut extract works best in this recipe? I’ve been to so many stores looking for coconut extract but have only found coconut flavor. I picked up an oil based coconut flavor from Whole Foods (Frontier brand) but it has terrible reviews on Amazon and I’m afraid it’ll ruin my pie.
Kay – I’m pretty sure I’ve only ever used the McCormick brand of coconut extract and it tastes great.
Thanks for your response, Mel! I’m making the pie right now. I used Trader Joe’s coconut cream instead of coconut milk and decided to leave out the coconut flavoring, as it tasted pretty coconutty without it. I’ll let you know how it turns out. I’ve made so many of your pies and they are always spectacular. The blueberry cheesecake pie and sour cream lime pie are my sweetheart’s absolute favorites!
Hi Melanie! I love coconut cream pie and I am going to make this this weekend. Question though. If I used graham cracker crumbs from the box, how many cups would I need, I know you say to use 12 sheets of graham cracker and crush them up but wondered about how much that equals in crumbs?
Hi Roni – hmmm, good question. I don’t think I’ve ever officially measured these. Did you read through the comments? I think someone else may have given a measurement…but my best guess would be about a cup and a half.
I was reading up on it. What I found was that the sugar in the milk could most likely be the reason why. I used Heavy whipping cream and I’m thinking that is the reason why. Tomorrow night I am going to use half and half. That is your first milk you grab for this pie so I’m thinking it might fix the high content of natural milk sugar. Thank you for responding.
So I made this the other night and it was great! Sadly the very next day the left overs turned gritty. Super odd. Am I the only one. I make pies a lot and this is the first time it has ever happened. What could be the solution?
Megan – Hmmm, I am not sure why that would have happened. Usually grittiness is caused from overcooking the custard but if it was smooth the first day, it’s odd it turned gritty the next day. Sorry I am not more help!
I made this the other day and EVERYONE LOVED IT!! Thank you, Mel! The one thing I did differently was put the pie in a store-bought (sorry), shortbread cookie crust and it was still yummy! My family’s new favorite pie! I loved your idea of only putting the toasted coconut on the pie, instead of in it!
I made this tonight, and was declared a pie professional!!
I made this recipe yesterday for Thanksgiving and it was so good! I kinda screwed up a little bit at first lol… For some reason I thought I was going to burn the custard if it boiled too much… so I ended up under cooking it and so it was still really runny, but since I’ve never made coconut cream pie I didn’t know!! I had it in the fridge over night and the next day it was just a coconut cream soup :-/ I was almost in tears! I then thought maybe I didn’t let it boil long enough so I poured it back into a sauce pan and let it boil. After it was nice and thick it made so much more sense!!! And came out fantastic!!
Jillyn – I’ve used both with good results. Obviously the unsweetened doesn’t add quite as much, well, sweetness to the pie, but it’s still delicious.
Mel, do you use sweetened or unsweetened coconut?
I LOVE this recipe. The only thing I do differently is swap the sugar for 3/4 cup of pure maple syrup, so it’s refined sugar free. It’s yummy. Thanks.
i made this pie today (first time making coconut cream pie) and my boyfriend ate 2/3 of it. he kept going into the fridge and taking bites all night. he told me it was the best coconut cream pie he has ever eaten. thank you!
Just made the coconut cream pie! Use to travel to see my husband in Cascade,ID to stop at Route 55 for a slice of their coconut cream pie, since we moved to North Carolina, we haven’t found a pie that can touch Route 55 till now!!! I will keep this in my recipe book for life! Thank you
Kristin – the graininess can be caused by overcooking the custard/cooking it at too high of a temperature. I’ve made this pie dozens of times and the custard is never grainy but I err on the side of cooking it over medium-low heat, even if it means it takes a bit longer to thicken. I’ll have to notice next time about the overnight factor – I usually make it a day in advance and haven’t noticed grittiness but I’ll pay better attention next time. Sorry it didn’t turn out well for you!
oh my, I just saw another review say the same thing! I also made it one day, and served it the next. It was extremely grainy.
I’m so surprised by all of the great reviews here. I love to cook and bake and was excited to try this recipe, but, I was disappointed to find that, despite (what I felt) was an adequate cooking time, and the coconut cream was lovely and thick, it’s downfall was that it was gritty. Thoughts? What do you think?
this pie was so perfect…it is what you always hope your coconut pie will taste like when you order it at a restaurant. I will be making it again, definitely.
Coconut cream pie
Just made this tonight for my mom for an early mother’s day dinner. She LOVES her some coconut cream pie, so it seemed only fitting. When I told her what we were having for dessert, she about did a cartwheel and then stated, “It’s been years since you’ve made a coconut cream pie. I love the Lion House recipe.” I then fessed up and told her I was using a new recipe (a MUCH MUCH easier recipe might I add). She looked a little disappointed, but her disappointment did not last long. The second she took a bite, she was hooked, as was I. Thanks for yet another winner. Everything I’ve ever tried on your blog has been a sure fire winner. Thanks for all you do to make me look like a domestic diva in the kitchen.
The filling of this recipe was soo good I didn’t believe I made it. I am a horrible cook/baker but managed to pull this recipe off perfectly. I incorporated the shredded coconut into the filling and topped it off with homemade whipped cream. I can’t tell you how much a homemade crust will take this recipe from good to OMG DELICIOUS. I used the Sweet Pastry Crust from joyofbaking.com THANK YOU so much for this recipe!!
This graced our Easter table yesterday and I think your Cache Valley days will allow you to understand the magnitude of this sentence which was uttered at our table: “This is better than Maddox’s coconut cream pie.” I know. It’s was epic and I’m still bubbling with pride. Thanks Mel!
Hi Mel. I’m going to make this pie for Easter dinner and I’m a little gun shy about buying coconut extract (I’ve never used it before so I’m worried I’ll never use it again.) Do you think it would be not coconut-y enough if I just use 2 tsp vanilla extract instead of coconut?
Hillary – it will definitely lose some coconut flavor without the extract but it would still be yummy – just more of a vanilla flavor than a coconut flavor. It’s up to you whether to buy it but if you really want the coconut flavor to shine through, I definitely recommend the extract.
Hi Leslie – I don’t think the pie will get grainy after sitting overnight. Did you taste the coconut custard the same day you made it? If so, was it grainy then? Sometimes the graininess will come from cooking the custard at too high of a temperature. One thing you can try is straining the custard through a fine mesh sieve right before pouring into the crust – this will get rid of any cooked lumps.
Hello Mel, I tried this recipe, I have tried a lot of them I am always happy! I just have one question. I made the pie the night before we were going to eat it to save time, the next day my kids were snarfing it down but when I had some it was grainy the flavor was great but grainy. Tell me what I did wrong I wondered if I shouldn’t have waited to eat it.
Coconut cream pie is one of my Dad’s favorite desserts but I haven’t found a winning recipe yet. I made this for Thanksgiving and was thrilled! Rich, creamy, and definite coconut flavor – not just vanilla with coconut mixed in. The combination of the coconut milk and extract was wonderful. Loved the graham cracker crust too, I wouldn’t have gone in that direction on my own. Thanks for the recipe!
(even my apple-pie loyal husband deemed it one of the highlights of Thanksgiving)
I’ve never made coconut cream pie before but I thought I’d try it this year after seeing your Thanksgiving post. We loved it!! I’m obsessed with anything coconut so I knew it would be a hit plus all your recipes are always so good.
Yep, the ENTIRE crowd for Thanksgiving INHALED this pie! I was lucky to nab a sliver before it was all gone! Luckily my hubby stole a piece and snuck it in the back of the fridge for me to bring home. I am awful at making pies, especially custards, but this recipe is an amazingly simple and delicious one to make! I was dubbed the official holiday cook for desserts now. The family is just going to give me money to bake the goods… Works for me!
This was another recipe that I made for Thanksgiving and the family loved it. I made it as you stated….without the coconut in the filling. I am definitely making this again. Thanx again
Okay, I JUST finished making the pie, and I had to stop myself from eating the ENTIRE pot of custard! I have to make the whipped cream in the morning, but because the pie is otherwise assembled, the preggo will have to wait until tomorrow night to enjoy a giant slice with a glass of milk before bed! I cannot WAIT to have this tomorrow! I may have to keep the pie for myself because it’s THAT good!
I am making it today, but not serving it till Saturday. (thanksgiving part 2)
It should still be ok, right?
ps- LOVE your website!!! I have made several things and LOVE all of them!
Anna – hmmm, three days will probably be ok, my only concern is that the crust might get a little soggy by then. Also, if you are going to make it that far in advance, I wouldn’t top it with whipped cream until a few hours before you want to serve it, otherwise the cream can give off a little water (get kind of “weepy” looking) over the course of a few days. Good luck!
Looks yummy! Is this a “serve immediately” recipe or can I make it the night before?
Cassandra – this pie can definitely be made the night before with great results.
Earlier today I made your green bean casserole, and it looks amazing. It’s in the freezer now, and I’m sure it will be a big hit on Thanksgiving day. This pie is cooling in the fridge now and was so easy to make. The custard is delicious…and this is exciting for me, because my New Year resolution is to learn to make pies (this is my first.) Thanks again for another great recipe!
Today is my husbands last, first day of school…hooray! I made this pie last thanksgiving and it was such a hit. My husband absolutely loved it, so i made it again today. This pie is amazing!!!!!
Oh my – this is a little taste from heaven! Better than some other one’s I have tried. I made this yesterday for a BBQ with some friends and nothing, i mean not even crumbs were left. Amazing…simply, amazing. Thanks for another great recipe – your recipe’s never let me down!
That’s great to know it can be made a day ahead. Do you leave in uncovered, or is it better to cover the pie overnight?
Bri – I press a piece of plastic wrap to the surface of the custard and keep it covered like that in the fridge until I’m ready to top it with the whipped cream. After I top it with the whipped cream and toasted coconut (if I still need to refrigerate for an hour or two) I leave it uncovered and pray it doesn’t come out smelling like onions. You could probably lightly cover it with plastic wrap at that point but I don’t want my beautiful swoops of whipped cream crushed by plastic wrap, know what I mean?
Can I make this pie a day ahead? I want to have it for Easter dinner, but would need to make it on Saturday?
Bridget – yes, I make this pie a day ahead all the time. The only suggestion I’d give is to wait to top it with the whipped cream until an hour or so before serving – but everything else can be made a day ahead (the pie crust filled with the custard).
Mel, I love you! You made me look like a rock star tonight! Everything was fabulous! I love this pie. I will definitely be making this for my family for thanksgiving!
Yes, thanks! Do you do that right before serving, or can I refrigerate the pie for a while? Making this tomorrow night along with the breaded garlic chicken in lemon butter sauce. My bro in law is staying with us so we are making yummy food. I LOVE coconut, so I’m excited to try this.
Hi Bri – you could easily dollop the freshly whipped cream on the pie 2-3 hours before serving. Good luck with your dinner – hope it impresses your brother in law!
So this is probably a really silly question, but not sure what you mean by fresh whipped cream. I’m new to this whole cooking thing. Do you use whipped cream out of a can? Make it? Thanks, and sorry for all the beginner chef questions.
Hi Bri – I mean whipping up a cup or so of heavy cream with about a tablespoon or two of powdered sugar (to taste) until it reaches stiff peaks. I usually use my handheld mixer and just a random tidbit – I put my bowl with the whipped cream in the sink and whip it in there because it splatters quite a bit. Does that make sense?
Oh my this looks so yummy. Is it better to use the fatty coconut milk or can I get away with the light?
Bri – I’ve used both the light and regular coconut milk and both work fine, although the regular coconut milk does lend a certain richness to the dessert. But really, either would work great.
This pie was the first pie I have ever attempted to make…my glass Pyrex pie dish has been sitting in a cabinet since receiving it for a wedding present over 4 years ago! No more, this pie opened doors for me….it was one of the best desserts I have ever tasted. Thanks for the recipe, Melanie. You never steer me wrong, everything I’ve tried of yours is always delicious!!
This is my first successful pie! I’ve made it three times, so good!
Kristen T – well, that is a sign of success if you were asked for more pie! Glad it was such a hit!
Thank you so much for this recipe! I made this yesterday for a family labor day party and had 3 people ask me if I made two because they wanted another piece ;). It will always be my go to from now on!
jessica – so glad this recipe was a hit. Go ahead and post it on your blog. I would be flattered – and thanks for including a link back here!
I made this and everyone LOVED it! Thanks for sharing the recipe. I would love to post it on my blog, with a link to your blog, if that’s ok.
Leslie – thanks for letting me know you liked this pie! I’m so glad it turned out well…
Oh my goodness! I LOVE this pie! I had the same problem with the oil look, but once chilled it turned out EXCELLENT. I shared it with family and they all want me to “make some more”! Thanks for sharing . . . this is a keeper.
Anonymous – I was so worried that it wouldn’t turn out at all so I’m glad that it was at least edible. Thanks for commenting back to give me an update!
Melanie, thanks for responding, and thanks for taking the time to google the problem! Yesterday it had a bit of an oily aftertaste, but luckily I didn’t give up on it, because today it tasted much better. Half the pie is gone now, so it must not suck too much. 🙂 I might give it another go someday and just stop once it looks thickened and heated through. I guess my downfall was waiting for the boil.
Anonymous – oh, I’m sorry you had issues with this pie. Did it turn out ok after chilling?? I’m not sure why your custard separated. I tried googling the issue and didn’t come up with any results. The only thing I can think of is that maybe the custard overheated and separated. Let me know how it tasted!
You have trouble with pie crusts; I have trouble with cooking in general. I just tried to make this pie and while I was stirring it on the stovetop it suddenly separated and formed a layer of oil. It almost looked like I poured melted butter into the pot. Any idea what went wrong? I went ahead and finished it and it’s chilling in the fridge now, but I have the feeling it’s not going to turn out so well. 🙁
My husband LOVES coconut cream pie. I knew I had to make this when I saw it. He loved it! I actually made a regular pie crust and it was great! I brought it out for a family party the next night and everyone ate it and wanted the recipe. They said it was the best pie they’d ever had. Thanks for the recipe!
Halfords – that is the best when you make a recipe your husband loves (but you’ve never replicated at home before) and it works out and he raves about it! I’m so relieved and happy for you. Thanks for letting me know!
Kate – well, my honest opinion is that yes, the pie would be lacking without the whipped cream; however, if you don’t like whipped cream than you may like the result without it! If you decide to make it sans whipped cream, I would probably double the coconut custard filling and then top it with the toasted coconut – it would be more like a coconut custard pie. Yum! Let me know if you try it.
Hi, sorry for coming late to the party. Was wondering if you thought it would detract too much from the recipe if I left off the whipped cream and just topped it with the rest of the toasted coconut? I just can’t get myself excited about whipped cream – I know, I’m crazy!
Coconut Cream pie is one of my favorites! I will have to try this!
Fabulous! I have been making a very similar recipe for a while now and everyone loves it. It too uses the graham cracker crust (delicious!) and whipped cream instead of meringue (yuck!) Thanks for sharing this version~
Looks delicous! And I don’t want to join the quest of MAKING a pie each week; however, I really wish that we lived closer so that when you get sick of eating the pies we could be the guinea pigs that got to try them out instead. Oh wait – that would never happen anyway – who gets sick of eating pies?? I’m guessing not you or the kids!! ;o)
Thanks, Melanie for a great website! I am loving trying out all of the great recipes you have. I had the same struggle with pie crust that you mentioned until my friend Lori passed on a great tip. She uses rolls her crust out between two pieces of wax paper, plastic wrap or parchment. It prevents adding too much flour and overworking the dough. Just make sure to unstick the plastic wrap between every few rolls. HTH!– Melanie S.–another Melanie in the world
You must’ve been reading my mind, I’ve been craving coconut pie…this looks great!
I have a pie crust that mixes graham crackers with vanilla wafer crumbs for the best cracker crust. I bet it would be perfect with this pie!
i really need to learn how to make a pie crust as well. I just made a biscuit pie crust for a tomato pie and it was pathetic. It tasted good, but it looked awful and I had to patch up some holes in it. maybe i will join you on your pie making quest. my husband would love it 🙂
I happen to love a graham cracker crust with cream pies; this cocnut pie looks so creamy and addicting! I am better at pie crust than I used to be. It just takes lots of practice!
mmm Coconut cream pie is my all time favorite pie. I will have to give this one a try. Thank you Aunt Marilyn!
outstanding. this is a favorite pie for me. incidentally, my favorite ice cream creation at the cold stone creamery is the coconut cream pie–vanilla ice cream, toasted coconut, whipped cream, and graham cracker crumbs. and now i want some. 🙂
oh yes, its my hubbys big 3-0 tomorrow and hes a pie man….perfect!
ooooo we LOVE Aunt Marilyn !!!!!
This pie looks yummy !! 🙂
I’m ‘in’…I’ll make my first pie crust ever, and let you know how it worked out…I’VE NEVER EVER MADE A PIE CRUST…..EEEEEKKKS !!!!
I love coconut everything. Excited to try this one out! (And, no, I haven’t been obsessively reading through your archives on company time today. Why do you ask?)
I have been CRAVING coconut cream pie! I’m going to have to make this now…
well if you say it’s the best pie you’ve ever had, then i better give it a try! it looks absolutely gorgeous!
Graham cracker crust. Genious.
I love how easy it is. My old favorite takes a lot more work because you boil, add yolks to some, boil again. Etc. I love that you throw it all in at once.
I love adding the coconut milk.
This recipe is a keeper.
I like my coconut cream pie with graham cracker crust too, it is so much yummier! I can’t wait to try your aunt’s version with the coconut milk, it sounds delicious!
I would love to make a pie a week with you, pie crust scares the snot out of me. If you share the no fail pie crust recipe I am up for the challenge!
Smart idea, making pie crusts until you get the hang of it. I always thought about just standing making them over and over and OVER and OVER. Probably why I never learned how. LOL
And I want Aunt Marilyn for my Aunt Marilyn. Seriously.
Melanie – thanks for the tip! I’m definitely going to perfect pie crust if it is the last thing I do!
Tami – glad you liked this. I was wondering all day how it turned out. Thank Aunt Marilyn for the great recipe.
Queen B. – good luck, my friend! You can’t mess up pie crust as badly as I do, I guarantee it!
Karalee – if you check back here, give me your email address and I’ll send you the pie crust recipe and maybe we can work together on my pie challenge!
My coconut cream pie recipe is almost identical, but I use a can of cream of coconut instead of coconut milk. So good!
We had this pie yesterday. It was by far the best coconut cream pie I have ever had. Thank you so much for sharing.
I’m in!! I am so scared of pie crusts. Ever so often my hubby will ask me when I will be old enough to bake pies. I smile and tell him 10 more years! Well I really don’t know if I have 10 years!! So I’m up for a pie a week challenge. I will e-mail my findings to you, maybe we can work together. And coconut cream is my favorite.
Jill – thanks for the review of this pie. I’ve been excited for someone to try it. I’m glad you loved it!
I was all set to make this the other day – even had the crust baking in the oven, and then I realized I was out of coconut extract. Grrr! 🙂 It looks yummy, and I’ll be making it as soon as I can get to the store! 🙂
Since you share so many tasty recipes, I have a no fail pie crust recipe I’ll gladly pass along. I learned this recipe in my youth and I’ve shared it with all those who curse when making a pie crust. I swear it’s the flakiest crust around, and it’s easy too. You can’t go wrong with this recipe.
1 cup and 2 T flour
1/2 t salt
Mix flour and salt with fork
Add 1/3 cup corn oil (you’ll want the corn oil to almost overflow from the measuring cup) along with 2 T really cold water
Mix everything together with a fork.
As mentioned in a previous comment, form dough into a round ball and press between two sheets of saran wrap or wax paper (wipe counter top with a wet rag to keep bottom sheet of wax paper or saran wrap in place). Roll dough and remove top layer of paper. For the bottom crust, place pie tin upside down on the rolled crust and flip. For the top crust, shimmy your handy under the wax paper or saran wrap and flip the rolled crust onto the pie tin. Please note this recipe makes one crust. To make both a bottom and top crust you’ll need to double the recipe. Because it tends to dry out quickly, I usually make one crust at a time since it’s so easy. Hopefully this all makes sense. Good luck! And thanks for the great recipes. Please keep ’em comin’. 🙂
Rolling it out on plastic wrap is the key! Then gently picking it up, turning it over and laying it in the plate. Peel off plastic wrap. My mom is a superb pie crust maker, I watched her for years make delicious crusts. She once made 21 pies for a large dinner! Amazing. If you’re interested I’ll pass on the recipe.
Cindy – ok! Email me and we’ll get something together for our pie challenge. Maybe by the end we’ll finally be “old enough” to make pie crust perfectly!
Candace – I’m always up for a new pie crust recipe to try so pass yours along, if you don’t mind. I’d love to try it. And seriously, 21 pies? That’s just plain miraculous.
Hi A – what an interesting recipe to use oil in a pie crust. Thanks for sharing, I really appreciate you taking the time to do that! I need all the pie crust recipes I can get with my new challenge. Thanks!
Made this for my sister’s bday yesterday. It was SO easy and SO delicious and creamy. I love that there is coconut milk in it. Heavenly. And I also love that the crust is nice and thick.
You know some good recipes, girl!
Hi Stacie – I love to see when you’ve tried a recipe. I’m glad you liked this. I thought it was heavenly, too, and I’m all about a nice, thick graham cracker crust. Thanks!