My recipe for coconut cream pie was created to be easy to make! It’s simple, creamy, and full of coconut flavor, and my family absolutely loves it!
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My Best Coconut Cream Pie Recipe
I love a good dessert so it’s no surprise my kids have a major sweet tooth. That’s exactly why I created this coconut cream pie recipe.
I had some coconut milk sitting in my pantry and just needed something sweet. After I stumbled into some leftover shredded coconut on my search of what to make, I just knew I had to make this pie.
And, while I love a good homemade pie crust, I wanted something super easy to make, so I used store bought.
I created this coconut cream pie to be light, creamy, and melt-in-your-mouth delicious. My favorite part is the coconut on top to really seal in the flavor.
Now every time I pull out the ingredients, my kids know exactly what I plan to make! My daughter loves helping me fold the Cool Whip in with the other ingredients.
And, if you love a good pie recipe, try my canned peach pie, chess pie, fresh strawberry pie, key lime pie, pecan pie without corn syrup, and cinnamon roll apple pie recipes.
Homemade Coconut Cream Pie Ingredients
- Pie Crust
- Egg
- Vanilla Instant Pudding
- Coconut Milk – canned
- Vanilla Extract
- Salt
- Sweetened Coconut – shredded
- Cool Whip – thawed
How to Blind Bake Pie Crust
Blind baking refers to baking the crust without any other ingredients on top. To keep the crust flat, I recommend using pie weights or dried beans.
- Roll out and fit the dough into your pie dish.
- Allow it to chill in the fridge for about 15 minutes.
- Line with parchment paper and pie weights.
- Blind bake for 10-15 minutes at 375 degrees F or until lightly browned.
- Remove the weights and add an egg wash.
- Bake uncovered for another 8-10 minutes.
Let your crust cool in the fridge for 30 minutes before adding your filling. Now, you don’t have to worry about a soggy bottom in your pie!
How to Make Coconut Cream Pie
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Blind bake your pie crust according to the instructions above and on the recipe card below.
STEP TWO: Make the filling while the crust chills in the fridge. Add the vanilla pudding, coconut milk, vanilla extract, and salt to a large bowl and whisk to combine.
STEP THREE: Add ¾ cup of the shredded coconut and continue to whisk until evenly combined. The mixture should start to thicken.
STEP FOUR: Fold half of the Cool Whip into the pudding mixture until it becomes light and fluffy.
STEP FIVE: Transfer the filling into the cooled pie crust and smooth with a spatula. Top with the other half of the Cool Whip and smooth again.
STEP SIX: Toast the rest of the coconut until golden brown, then sprinkle on top of the Cool Whip.
STEP SEVEN: Let the pie chill for 15 minutes in the fridge, then cut, serve, and enjoy!
How to Make This Recipe for Coconut Cream Pie in Advance
I love making pies in advance for holidays like Thanksgiving and Christmas so I can focus on the main meal the day of. For this one, just make the pie as normal and store it in the fridge!
If I’m making it more than one day in advance, I will bake the pie and leave the filling without the Cool Whip in the fridge. Once I’m ready to use it, I just fold in the Cool Whip, fill the pie quick, and top it with Cool Whip and coconut.
Tips for Making the Best Coconut Cream Pie Recipe
- If your crust becomes too brown during baking, feel free to line the top with a pie shield or some aluminum foil. The extra barrier will prevent it from burning. I absolutely love my pie shield.
- Use a glass pie dish — you’ll be able to see how well your crust bakes during the blind bake.
- To make the parchment paper easier to work with, crush it into a tight ball. When you open it, it will fit better into the pie dish.
- For a thicker pie filling, add a bit of cornstarch. Incorporate it into the coconut milk before adding it to the pudding.
- Consider toasting all of the coconut for a unique texture and more flavor. That way, you’ll get little pieces of toasted coconut throughout the pie, not just on the topping!
Old Fashioned Coconut Cream Pie Variations
- Add some fruit. All you need to do is substitute half of the coconut milk with a fruit purée of your choice. I love pairing coconut with fruit like mango or pineapple — both would add a tropical twist to this dessert!
- Create a chocolate coconut cream pie. Add ½ cup of unsweetened cocoa powder to the vanilla pudding mix and use chocolate Cool Whip instead of regular! Coconut and chocolate are another amazing flavor combination.
- Save time and use a no-bake crust. I’ve made this recipe with homemade and store bought graham cracker crusts and it turns out sweet and delicious!
Coconut Cream Pie Recipe FAQs
Why is my Coconut Cream Pie weeping?
Coconut pie can sometimes get a watery layer on top, also called “weeping.” This typically only happens in pies where you need to cook the filling — if you undercook it, your pie will weep. You don’t need to worry about that with my recipe!
Why won’t my Coconut Cream Pie Set?
If your coconut cream pie won’t set, it’s likely because you didn’t let it chill in the fridge for long enough. It’s important to be patient and let it set for at least 15 minutes, though longer is always better!
Can you freeze Coconut Cream Pie?
I do not recommend freezing my recipe as the Cool Whip can lose its shape and texture when it’s thawed.
Homemade Coconut Cream Pie
Equipment
Ingredients
- 1 14.1 ounce store-bought pie crust such as Pillsbury
- 1 egg beaten with 1 tablespoon water
- 2 3.4 ounce vanilla instant pudding
- 1 13.66 ounce coconut milk canned
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup shredded coconut sweetened, divided
- 2 8 ounce tubs Cool Whip thawed
Instructions
- Preheat the oven to 375 degrees F.
- Grease a 9 ½-inch glass pie plate.
- Roll out one of the pie dough circles so it is 2 inches larger than your pie plate.
- Drape the dough over the rolling pin and carefully position it in the pie plate.
- Gently press down the bottom and sides of the pie dough into the pie plate so there are no gaps.
- Crimp the edges of the pie dough by making a rounded ‘V’ shape with your thumb and forefingers. Chill the dough for 15 minutes.
- Once chilled, prepare the dough for blind baking by lining it with parchment paper and filling it with pie weights or uncooked rice.
- Bake for 10-15 minutes or until the sides and tops of the pie crust are a light golden brown.
- Remove the parchment paper and weights and brush the top of the pie crust with the egg wash. Return the crust to the oven, uncovered, to bake for an additional 8-10 minutes.
- Remove from the oven and place in the refrigerator to chill for 30 minutes while you make the filling.
- In a large bowl whisk together the vanilla pudding, coconut milk, vanilla extract, and salt.
- Sprinkle in 3/4 cup of the shredded coconut and continue whisking until it is evenly combined and starting to become thick.
- Fold 8 ounces of Cool Whip into the pudding mixture until it’s light and fluffy.
- Transfer the filling to the cooled pie crust and smooth the top with an offset spatula.
- Top with the remaining 8 ounces of Cool Whip, smoothing the top with an offset spatula.
- Toast the remaining coconut until golden brown and sprinkle it over the Cool Whip as your final layer.
- Allow the pie to chill for 15 minutes in the refrigerator and then it is ready to cut and serve.
Notes
- During blind baking, if you find your crust is becoming too brown, line the top with a pie shield or aluminum foil.
- If you crush the parchment paper into a tight ball and then open it flat, it will be easier to fit it into the pie plate.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
