Homemade Coconut Cream Pie

So, a few weeks ago I made Tim’s favorite pie Chocolate Meringue Pie . Well, turn about is fair play so, I made my favorite, Homemade Coconut Cream Pie.

Homemade Coconut Cream Pie

I have mentioned before that my Mom was an excellent baker. She made the best pie crust I have ever eaten. After she passed away I looked through all of her recipes to try and find the pie crust recipe. You know I didn’t pay attention as a kid, and like so many of us thought we would have plenty of time to share that recipe. Plenty of time was not too be 🙁

This will seem like I’m veering far from the story, but I swear it will make sense. My cousin is my Dentist and now Tim’s as well, Tim had an appointment last week and so I took the opportunity to visit my Aunt. My Aunt is also my Mom’s twin, and I feel a special bond with her especially now that my Mom is gone.

Homemade Coconut Cream Pie

As we were visiting I was talking about making the coconut cream pie for the blog. Recanting the story that I couldn’t find Mom’s pie crust recipe, my Aunt thought she had it. During our visit she couldn’t find it, but a few days later low and behold she found it and sent it to me. Best part of all……it was written by my Mom❤ Now I have her pie crust recipe and will try it in the near future.

Homemade Coconut Cream Pie

Homemade Coconut Cream Pie does have a store bought crust. I did bake it my self, so it’s kinda ‘fake and bake’. The filling however is homemade and took several tries to get it right.

My first attempt was with a homemade custard….tempering the eggs…..blah….blah. Let’s just say, it was not optimal. It was a runny mess is what it was!! Yikes! Next attempt was soooo much better.

Homemade Coconut Cream Pie

I’m pretty sure my Mom’s pie used coconut extract, but I wanted to try a different approach. Instead of the extract I used coconut milk for the coconut flavor, which gave the pie a more subtle taste than the extract. It worked great. Be sure to use coconut milk, not coconut cream. The cream is very thick and will not work in this recipe. I find coconut milk in the Asian section at the grocery store.

Homemade Coconut Cream Pie

The rest of the recipe is kitchen staples, flour, sugar, eggs….. It does need to be cooked and requires a lot of stirring, but the end result is worth it. After cooking the filling, goes into a pre-baked pie shell and into the frig for at least 4 hours. I prefer overnight, just so it’s really cold and the filling is set.

Process the coconut for the filling in a food processor until the long string are broken up, makes a much neater eating experience.

Homemade Coconut Cream Pie
For the topping I purchased an Organic toasted coconut that is in large flakes, but if you cannot find this product you can toast your own. Preheat the oven to 350*, spread the desired amount of coconut on a baking sheet and bake for 5 to 7 minutes or until it is browned. Watch carefully as it will burn quickly.

I used a pastry bag and tip to make the fancy swirls on my pie, but you can dollop, spread, or use a ziplock bag with the corner cut off to put the whipped topping on your pie. Sprinkle with toasted coconut and serve.

Homemade Coconut Cream Pie

With Easter in a few weeks, Homemade Coconut Cream Pie would make a beautiful pie for your Easter spread. Personally I can eat it anytime, anywhere. Oh…… I forgot to mention, Tim doesn’t like coconut cream pie……more for me!!!!!

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Homemade Coconut Cream Pie

  • Author: Marty Boyd
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 8 1x


  • 1 cup sweetened flaked coconut
  • 113.5 ounce can coconut milk
  • 2 egg, beaten
  • 3⁄4 cup white sugar
  • 1⁄2 cup all-purpose flour
  • 1⁄4 tsp salt
  • 1 tsp vanilla extract
  • 1 pre-baked pie shell
  • whipped topping
  • toasted coconut for garnish ( I purchased toasted flake coconut, but you can toast your own if you cannot find this kind of coconut)


  1. Place coconut in a small food processor and grind until coconut is in small pieces.
  2. In a medium saucepan, combine the coconut milk, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Beside the mixture is very thick, like pudding. Remove the pan from the heat and stir in the processed coconut and the vanilla extract.
  3. Pour the filling into the pre-baked pie shell and chill until firm, about 4 hours.
  4. Top with whipped topping and toasted coconut.


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