I’m a sucker for a delicious and simple pie! This Coconut Cream Pie is just amazing; it’s a recipe from my great-grandmother that she passed on to me and I use it all the time. This Old-Fashioned Coconut Cream Pie is also a perfect Easter dessert (For that matter, all holidays would be better with this pie). I love desserts that can be made a day or two ahead and then pulled out of the fridge for a smooth and stress-free day of celebration.

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Coconut Cream Pie with Gluten-Free Option

This Coconut Custard Pie is a from-scratch alternative to pre-made pies and will wow your guests with its old-fashioned flavor that will remind them of Grandma’s pies. And nothing is better than reminding people of a lovely food memory. It’s so easy to swap out ingredients to make it with a gluten-free option for those with gluten sensitivity, and it tastes good!

Ingredients

This recipe makes one nine-inch pie.

One pie dough round ( this is my go-to pie dough recipe )

Cream Filling Ingredients –

1/4 cup of cornstarch or 1/2 cup of flour

2 eggs

3/4 cup of granulated sugar

1/4 tsp of salt

2 cups of milk

1 tablespoon of butter

1 tsp vanilla

1 1/2 cups of unsweetened shredded coconut

Instructions

Prepare one single pie crust to blind bake.

Cream Filling –

Mix cornstarch, sugar, and salt in a medium-sized saucepan, and add the eggs* and milk while stirring over medium heat on your stovetop. Cook until thick, whisking it until smooth.

Cream Pies take some time to thicken, so stir for (5-10 minutes), using a heavy-bottom pan helps.

It will start to thicken, whisk continually. Once it begins to boil ( watch for little bubbles ), keep whisking for 20-30 seconds longer and move off the heat. It should look like a pudding consistency.

Add butter, vanilla, and shredded coconut after you take the pan off the heat. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream, and garnish with flakes of toasted coconut.

Notes:

Also, this is a point of debate. I don’t temper my eggs because I use a thick bottom pan on medium heat and I whisk the whole time I’m making the cream filling. I don’t get lumps, never have. However, you can temper your eggs if that’s what you like to do. Both methods work. –

Tempering Eggs Method*

As the milk/cornstarch/sugar mixture heats, add eggs and salt to a bowl and whisk until well combined.

Start to temper the eggs by slowly adding a cup of the heated milk mixture to the beaten eggs while you are continually whisking the egg mixture. Then, return the heated milk-egg mixture back to the saucepan. Turn up to medium heat and keep whisking. It will start to thicken and keep whisking continually. Once it begins to boil ( watch for little bubbles ), keep whisking for 20-30 seconds longer and move off the heat. It should look like a pudding consistency.

Blind Baking a Pie Crust

Summer Pies are a fantastic way to enjoy the warm weather, I blind-bake my pie crusts the night before or in the cool morning and then fill them with delicious custard and let them cool in the fridge, and voila! Dessert is ready whenever you are.

If you are new to blind baking a pie crust, no worries, I’ve got you covered.

Instructions

Blind baking is merely pre-baking the crust without any filling, so you can fill it later with a filling of choice. All cream pies need a blind-baked or pre-baked crust.

Place your crust in a pie pan and crimp the edges. I also take a fork and prick the crust all over, which helps prevent bubbles from forming while cooking. Then, I chill my crust in the fridge for 30-60 minutes. You can also stick it in the freezer for about 20 minutes if you are in a pinch for time. This chilling process helps prevent shrinkage in the pie crust.

Then, you line the chilled crust with parchment paper and add pie weights, dried beans, or rice to hold the shape as you bake it.

Bake in a preheated 375-degree oven for 20 minutes.

Remove the pie from the oven and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 minutes until golden brown.

This is my go-to pie crust recipe I use here on my blog, it makes two single nine-inch pie crusts that you can blind bake. You can always freeze one of the pie crusts for another day.

Common Questions When Making Cream Pies

How do I know when my cream filling is thick enough or done? When making a cream pie just as the mixture starts to thicken like pudding let cook for 20-30 more seconds pull off the heat and keep whisking for a couple of minutes. The heat of the pan will continue to cook the pudding and you won’t overcook it that way.

Can I use a store-bought crust?

Yes, store-bought can be a nice option, especially if you are pinched for time. However, homemade crust is flakier and tastes better. If you have the time, I would say go the extra mile and make it from scratch.

How long does a cream pie need to chill before serving?

Cream pies typically need to chill for 2-4 hours before serving. I always think they taste better if they chill overnight, but my family usually doesn’t like to wait that long.

How do I avoid lumps in the custard or cream filling?

Whisking continually and/or tempering the eggs helps prevent lumps. You can also run your custard or cream filling through a sieve to remove lumps.

More amazing pie recipes…

Granny’s Cocoa Cream Pie

Earl Grey Cream Pie

Rhubarb Pie

Pumpkin Cream Pie

Recipe Card

Coconut Cream Pie

Coconut Cream Pie with its creamy, custardy filling and the crunchy golden pie crust always hits the spot. A crowd pleaser, and something my family always enjoys.

5 from 1 vote

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Ingredients

1/4 Cup Cornstarch or 1/2 C. Flour
2 Eggs
3/4 Cup Granulated Sugar
1/4 tsp. Salt
2 Cup Milk
1 tbsp Butter
1 tsp. Vanilla
1 1/2 C. Unsweetened Shredded Coconut

Instructions

Mix cornstarch, sugar, and salt in a medium-sized saucepan, and add the eggs* and milk while stirring over medium heat on your stovetop. Cook until thick, whisking it until smooth.
Cream Pies take some time to thicken, so stir for (5-10 minutes), using a heavy-bottom pan helps.
It will start to thicken, whisk continually. Once it begins to boil ( watch for little bubbles ), keep whisking for 20-30 seconds longer and move off the heat. It should look like a pudding consistency.
Add butter, vanilla, and shredded coconut after you take the pan off the heat. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream, and garnish with flakes of toasted coconut.
Notes:
Also, this is a point of debate. I don't temper my eggs because I use a thick bottom pan on medium heat and I whisk the whole time I'm making the cream filling. I don't get lumps, never have. However, you can temper your eggs if that's what you like to do. Both methods work. -
Tempering Eggs Method*
As the milk/cornstarch/sugar mixture heats, add eggs and salt to a bowl and whisk until well combined.
Start to temper the eggs by slowly adding a cup of the heated milk mixture to the beaten eggs while you are continually whisking the egg mixture. Then, return the heated milk-egg mixture back to the saucepan. Turn up to medium heat and keep whisking. It will start to thicken and keep whisking continually. Once it begins to boil ( watch for little bubbles ), keep whisking for 20-30 seconds longer and move off the heat. It should look like a pudding consistency.