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Coconut Cream Pie Recipe

Coconut Cream Pie

Course Dessert
Cuisine American
Keyword coconut-cream-pie
Prep Time 29 minutes
Chill Time 4 hours
Total Time 4 hours 29 minutes
Servings 8 pieces
Calories 466kcal
Author Melissa Sperka


  • 1 9 inch frozen deep dish pie shell baked and cooled
  • 1 13.5 oz can coconut milk
  • 1 ½ cup heavy cream
  • 3 large egg yolks plus 2 whole eggs [Reserve egg whites]
  • 1 cup granulated sugar plus 2 Tbsp divided
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure coconut extract
  • 1 cup sweetened flaked coconut plus 2 Tbsp
  • ¼ teaspoon cream of tarter


  • Bake deep dish pie shell according to the package instructions. Cool completely. 
  • On the stovetop in a heavy bottomed saucepan heat the coconut milk and heavy cream over medium-high heat.
  • In a mixing bowl, whisk together 3 egg yolks, 2 whole eggs, 1 cup sugar, cornstarch and salt. Whisk until the cornstarch has dissolved. [Tip: Reserve 3 egg whites for the meringue]
  • Whisk the egg mixture into the warm cream in the saucepan. Bring to a gentle boil over medium-high whisking constantly until thickened to consistency of a thick pudding. This may take 3-5 minutes. Do not walk away, the custard can stick to the bottom and burn easily.
  • Once thickened, remove from the heat and add the vanilla extract, coconut extract, and 1 cup flaked coconut. Fold into the custard by hand.
  • Pour into the pie shell and spread evenly. Reserve 2 tablespoon of flaked coconut to sprinkle on top of the meringue.
  • To make the meringue: Use a hand mixer and whip the 3 reserved egg whites with ¼ teaspoon cream of tarter and 2 tablespoon of sugar until stiff peaks form.
  • Spread over the filling. Sprinkle with reserved 2 tablespoon flaked coconut.
  • To brown the meringue: Move the oven rack to the upper ⅓ of the oven. Set the oven on the broil setting.
  • Place the pie onto a cookie sheet and into the oven.
  • Turn the pie as needed until evenly browned, do not walk away.
  • Chill for at least 4 hours until the custard is set before attempting to cut.


Coconut milk is usually located on the baking aisle or on the International aisle of the grocery store. Choose a quality coconut milk for the best results.


Serving: 1piece | Calories: 466kcal | Carbohydrates: 52g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 130mg | Sodium: 226mg | Potassium: 105mg | Fiber: 2g | Sugar: 29g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg