This is a dreamy coconut cream pie filled with coconut filling, silky whipped cream, and loads of toasted coconut. This coconut cream pie is a staple at home. My family loves this dessert. It is incredibly easy to whip up using just a few simple ingredients. Leftovers are amazing, too. You can keep this pie in the fridge for up to a week or longer for an easy and quick dessert.

This coconut cream pie is a spectacular dessert that has been around for ages. This has been tagged as a luxury dessert. And this homemade version is no exemption!


1 (9”) pie shell, baked

3 c. half-and-half

1 c. sweetened flaked coconut

2 eggs, beaten

3/4 c. white sugar

1 tsp vanilla extract

1 c. frozen whipped topping, thawed

1/2 c. all-purpose flour

1/4 tsp salt

How to make Coconut Cream Pie

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: On a baking sheet, spread the coconut. Place in the preheated oven for about 5 minutes until golden brown. Take the baking sheet every often to stir.

Step 3: Place the sugar, half-and-half, eggs, flour, and salt in a saucepan. Mix well until combined. Let the mixture boil, then simmer for about 2 minutes over low heat, stirring often. When done, take the pan off the heat.

Step 4: Into the extract, add around ¾ cup of the toasted coconut. Set the rest aside for the pie topper.

Step 5: Into the pie shell, place the filling. Chill in the fridge for about 4 minutes or so until completely chilled.

Step 6: On top, sprinkle the reserved coconut. And add some whipped topping, then serve. Enjoy!


You can store any leftovers in the fridge for up to a week or longer.

This pie also can be stored in the freezer. Before serving, thaw in the fridge or at room temperature.