Great Grandma’s Coconut Cream Pie


This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush.

Coconut. You either love it or hate it.

Considering my adoration for coconut cake, you know I fall in the first category. And if you’re reading this, I assume you do too. Obviously this is what you need to make next!!

If you’re not in the coconut gang, you should probably skip this one. But coconut cream pie isn’t *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought!) whipped cream has to offer, you’ll enjoy each forkful.


I’m hosting Easter Sunday this year and have my heart set on coconut cream pie for Easter dessert. I worked HARD on this recipe, taking what I learned from butterscotch pudding and banana cream pie, then incorporating both into a coconut variation. Let’s dive in.

TIPS: Makes 16 ( each one = 3WW SP = 2 points +)


  • 1 c milk
  • 1 c sweetened, flaked coconut
  • 1 c light cream
  • 1/2 c sugar
  • 2 Tbsp corn starch
  • 2 eggs, separated
  • 1 tsp vanilla
  • 1 pie crust.
  • 8 oz whipped cream


1. Bake pie crust according to directions on package and cool completely.

2. Place milk and light cream in a double boiler. Add sugar and bring to a boil.

3. Add 2 Tbsp. cold water to corn starch. Stir well.

4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.

5. Add egg mixture to the milk mixture in the double boiler.

6. Cook for 5 minutes, stirring constantly.

7. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.

8. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.

9. Remove plastic wrap. Cover with whipped cream.

Makes 16 ( each one = 3WW SP = 2 points +)

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