Pie Recipes

Easy Coconut Cream Pie

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

Easy Coconut Cream Pie recipe

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



  • 1 1/4 cups finely crushed Graham cracker crumbs*
  • 1/4 cup granulated 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 granulated sugar
  • 2 to 3 drops coconut flavor or 1 teaspoon vanilla extract
  • Toasted coconut flakes, optional, to garnish


  1. Heat the oven to 375 degrees F.


  1. Blend the crust ingredients, and press into the bottom and sides of an 8" or 9" pie pan.
  2. 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.


  1. Combine the pastry cream filling mix with milk, cream, and flavorings. Stir until blended, then beat for 2 to 3 minutes, until thick.
  2. Stir in the toasted shredded coconut, and spoon the filling into the cooled pie shell.


  1. Combine the cream, stabilizer, sugar, and flavorings, whipping until fluffy. Spoon or pipe onto the top of the pie.
  2. Refrigerate the pie for at least 2 hours, or overnight.
  3. Garnish with toasted large-flake coconut, if desired, and serve.
  4. Refrigerate any leftovers.


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


Recipe and photo used with permission from: King Arthur Flour

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