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Easy Coconut Cream Pie

Easy Coconut Cream Pie

This pie is both quick and delicious, with nicely chewy bits of sweet, toasted coconut in a smooth, creamy filling.

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  • 1 1/4 cups finely crushed Graham cracker crumbs*
  • 1/4 cup sugar
  • 5 tablespoons butter, melted
  • 1/2 teaspoon cinnamon, optional


  • 1 cup Pastry Cream Filling mix
  • 1 cup cold milk
  • 1 cup heavy cream
  • 1/8 teaspoon coconut flavor or 1 teaspoon vanilla extract
  • Pinch of salt, optional
  • 3/4 cup toasted shredded coconut


  • 1 cup heavy cream
  • 2 tablespoons whipped cream stabilizer, optional; to prevent cream from "weeping"
  • 1 tablespoon sugar
  • 2 to 3 drops coconut flavor or 1 teaspoon vanilla extract
  • Toasted coconut flakes, optional, to garnish

* For an easy shortcut, substitute Graham Cracker Crumb Crust Mix, prepared as directed


  1. Heat the oven to 375 degrees F.
  2. Crust: Blend the crust ingredients, and press into the bottom and sides of an 8" or 9" pie pan.
  3. Freeze for 15 minutes, then bake for 8 to 10 minutes; the crust won't change much, just become slightly brown around the edges. Remove from the oven, and set aside to cool.
  4. Filling: Combine the pastry cream filling mix with milk, cream, and flavorings. Stir until blended, then beat for 2 to 3 minutes, until thick.
  5. Stir in the toasted shredded coconut, and spoon the filling into the cooled pie shell.
  6. Topping: Combine the cream, stabilizer, sugar, and flavorings, whipping until fluffy. Spoon or pipe onto the top of the pie.
  7. Refrigerate the pie for at least 2 hours, or overnight.
  8. Garnish with toasted large-flake coconut, if desired, and serve.
  9. Refrigerate any leftovers.

Hands-on time: 20 to 30 min | Baking time: 8 to 10 min | Yield: 8 servings

Recipe and photo credit (used with permission): King Arthur Flour -