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Coconut Cream Pie

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By Pillsbury Kitchens
Updated Sep 27, 2023
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Our homemade coconut cream pie is perfect for anyone obsessed with coconut. This cool, creamy dessert is everything you’re looking for in an easy coconut cream pie recipe. There's even a layer of whipped cream on top! With just 20 minutes of prep time, and a Pillsbury™ refrigerated Pie Crust you can impress any gathering with an original dessert.

More About This Recipe

  • Coconut seems to be everywhere these days, but we still love the classic coconut cream pie the best. Our version is super easy since it starts with a refrigerated pie crust. If you prefer trying your hand at homemade crust, we’ve got you covered. The creamy filling comes together on the stove top and all you have to do is stir things together. Be sure to whisk the filling constantly during cooking to avoid burning or curdling. To get the perfect creamy texture, let the custard chill and set up before spooning into your pre-baked and cooled crust. While your assembled pie chills, it is the perfect time to make your easy homemade whipped topping. For the best results, make sure your whipping cream is cold to start and use a chilled bowl if possible. The toasted coconut on top makes this easy pie look even more special and is really quick to do. To toast coconut, simply spread it on a cookie sheet and bake at 350°F for 6 to 8 minutes or until light gold brown, stirring occasionally to prevent burning. Still don’t have enough pie in your life? Check out our collection of quick and easy pies.

Coconut Cream Pie

  • Prep Time 20 min
  • Total 1 hr 35 min
  • Ingredients 11
  • Servings 12
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  • Step 
    2
    Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat.
  • Step 
    3
    Stir in butter, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
  • Step 
    4
    In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.

Nutrition

384 Calories
28g Total Fat
4g Protein
31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
384
Total Fat
28g
0%
Saturated Fat
17g
0%
Sodium
171mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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