Coconut Cream Pie

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
355 Calories
12g Fat
56g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 355
% Daily Value*
Total Fat 12g 16%
Saturated Fat 8g 41%
Cholesterol 52mg 17%
Sodium 134mg 6%
Total Carbohydrate 56g 20%
Dietary Fiber 1g 4%
Protein 7g
Calcium 143mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coconut filling is cooked on the stovetop then poured into the baked crust and chilled with a whipped cream topping.


  • 1/2 cup cornstarch
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 4 cups milk (scalded)
  • 2 eggs (beaten)
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons margarine
  • 1/2 teaspoon coconut extract
  • 1 cup coconut (coarsely shredded fresh)
  • 1 10 inch pie shell (pre-baked)
  • 4 cups whipped cream

Steps to Make It

  1. Gather the ingredients.

  2. Combine cornstarch, sugar, and salt; mix well. Gradually stir scalded milk into the cornstarch mixture. Bring to a boil, stirring constantly, and boil for two minutes, or until thickened and shiny.

  3. Add a small amount of the hot mixture to eggs and beat until well blended. Return to pan and beat for two minutes over medium heat until slightly thickened, being careful not to let mixture curdle.

  4. Remove from heat and add vanilla and margarine, mixing until smooth. Pour through a sieve to strain out lumps. Place plastic wrap directly over filling; set aside to cool.

  5. Add coconut extract and half the coconut to the cooled pie filling. Pour filling into pie shell; chill.

  6. Spread whipped cream over pie, mounding in center. Sprinkle with remaining coconut.

  7. Serve and enjoy!