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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.