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Coconut Cream Pie Recipe

Best part of Thanksgiving? Pie of course! I’m a fan of just about every kind of pie. Pumpkin and fruit pies, and of course cream pies! Today, I’m thrilled to be sharing a coconut cream pie recipe, which is a perfect pie to add to your Thanksgiving festivities!

Coconut Cream Pie Recipe, with directions for a homemade pie crust, whipped topping, and the coconut cream filling. A perfect Thanksgiving pie!

Coconut Cream Pie Recipe pinit fg en rect gray 20

Homemade Pie Crust

Pie Crust Ingredients:

  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 4 tablespoons unsalted butter, cold
  • 3-5 tsp cold water

Crust Directions:

Whisk flour, sugar and salt together in a bowl. Add in butter, using your hands to mix it till it looks like coarse meal.

Continue mixing and add 1 tablespoon of water at a time until it forms a flaky, soft dough. Wrap the dough in cling wrap refrigerating for 30 minutes.

Preheat oven to 375 degrees. Using a baking spray prep a glass pie plate.

After dough has chilled, flour a wooden cutting board and work the dough into a circle. Place the dough into prepped pie pan. Remove any excess dough.

Poke the dough with a fork on the sides and bottom of the unbaked crust.

Bake 375 degrees for 20-30 minutes. Set aside to cool.

Coconut Cream Pie dessert

Coconut Cream Pie Filling

Coconut Cream Pie Ingredients:

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 cup heavy cream
  • 4 egg yolks
  • 1/2 tsp salt
  • 1 cup sweetened flaked coconut, processed in food processor until fine
  • 2 tsp vanilla

Topping Ingredients:

  • 1 bag of shredded coconut
  • 1 cup Heavy cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla


Coconut Cream Pie Directions:

Whisk the eggs yolks, set aside.

In a double boiler, add cornstarch, sugar, salt stirring together. Stir in the heavy cream continuing to mix with the ingredients with a spatula from the bottom of the pot to the sides to the top. On low heat bring to a boil, stirring constantly until it begins to thicken.

Remove from heat, then add in the coconut and vanilla. Set aside to cool for 30 minutes stirring occasionally.

Add the custard filling to the prepared crust putting cling wrap over it refrigerating for 2 hours.

While you’re waiting for the pie filling to cool, you can prepare your toasted coconut and homemade whipped topping.

Topping Directions: 

Spray a lipped edge baking sheet with cooking spray. Spread out the shredded coconut on the baking sheet. Bake at 350 degrees for 10 minutes. Allow to cool.

Make homemade whipping cream by first chilling your mixing bowl and whisk attachments in the freezer for 10 minutes. Blended heavy whipping cream until it forms stiff peaks. Add powdered sugar and vanilla, continuing to mix until all ingredients are blended. Store in the fridge until ready to use.

Sprinkle the top with toasted coconut. Top your pie with whipping cream using a frosting bag with a star tip adding dollops around the edge for decoration.

Coconut Cream Pie recipe - plus pie crust and topping recipes! Yummy Thanksgiving dessert!

It looks like a lot of steps, but it’s really an easy pie that just has some cooling steps all along the way. This yummy coconut cream pie recipe will be a bit hit with all your guests.

For more Thanksgiving and fall recipes, visit a few of my favorite bloggers:


Saturday 14th of November 2015

If I made this would I have to share? YUM! Thanks for sharing on the #HomeMattersParty . I hope you will join us again next week.


Tuesday 10th of November 2015

That looks so good! I love how beautiful the top looks. I am not the most creative of people but I think I need to give this a try!

Amber Edwards

Tuesday 10th of November 2015

Coconut cream pie is my absolute favorite pie! I make it every thanksgiving, except when the husband convinces me I have to make my chocolate coconut cream pie. Then I will compromise. lol.

Brittany W

Monday 9th of November 2015

My dad absolutely loves coconut cream pie! This looks like a recipe he would love for mom and I to make.

Amy Desrosiers

Monday 9th of November 2015

I love this recipe because I am a coconut girl! This is great for Thanksgiving too!

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