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fork with bite of coconut cream pie

Coconut Cream Pie

  • Author: Deborah Harroun
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 5 hours
  • Yield: 1 9-inch pie, 8 slices 1x
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American


This Coconut Cream Pie starts with a cookie crust, is filled with the perfect coconut cream, and topped with fresh whipped cream and toasted coconut. It’s any coconut lover’s dream come true!




  • 4 cups animal crackers
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 egg

Coconut Filling:

  • 1 cup sweetened, shredded coconut
  • 1 1/4 cups heavy cream
  • 1 (13.66 oz) can coconut milk
  • 2 eggs plus 1 egg yolk, lightly beaten
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Whipped Topping:

  • 2 cups heavy cream
  • 1/4 cup sugar


Make the Crust:

  1. Preheat the oven to 350°F.
  2. Place the animal crackers in a food processor and pulse until fine crumbs are formed. Add in the sugar and salt and pulse a few more times to combine. In a steady stream, pour in the butter while the food processor is running. Continue to pulse until combined.
  3. Pour the crumbs into a deep dish pie dish, and press the crumbs against the bottom and up the sides of the dish. Press the crumbs in firmly, using a cup if necessary.
  4. Bake the crust until it starts to get golden, 15 minutes. Remove from the oven. In a small bowl, beat the egg with a splash of water. Very gently brush the egg on the bottom and sides of the crust. (You may need to dab it on if you find that the crust is crumbling when you try to brush the egg on.) Return the crust to the oven and bake an additional 3 minutes. Remove and let the crust cool completely.

Make the Pie:

  1. Place the coconut on a baking sheet and bake in the oven, stirring every 1-2 minutes, until toasted, 6-8 minutes. Remove from the oven to cool.
  2. In a large saucepan, combine the cream, coconut milk, eggs, sugar, flour and salt. Whisk until smooth. Place over medium heat and cook, stirring frequently, until it comes to a boil. Let it cook at a boil for 1-2 minutes, then remove from the heat and stir in the vanilla extract. Stir in 3/4 cup of the toasted coconut, then pour into the crust. Refrigerate until set up, about 4 hours.

Make the Whipped Topping:

  1. Beat the cream until it starts to thicken, then slowly add the sugar. Continue to beat until you have stiff peaks. Spread the cream over the top of the pie, and top with the remaining 1/4 cup of toasted coconut.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 1 slice
  • Calories: 850
  • Sugar: 41 g
  • Sodium: 322 mg
  • Fat: 67 g
  • Saturated Fat: 41 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 253 mg

Keywords: coconut cream pie, coconut cream pie recipe