Coconut Cream Pie

Coconut Cream Pie

We went to our friends' home for Thanksgiving. I was asked to make pies, since I love to bake pies. Mike's favorite is Coconut Cream Pie - and since I forgot his birthday earlier in the month I figured it was a good "forgive my old brain" present.

I found a recipe - and of course adapted it. And I made it in a gluten-free pie crust. Not my favorite to work with. I'd suggest using a regular pie crust and if you must go gluten-free, just do in in a pie plate and eat it like pudding. It held together that well and really, all that matters is the taste. It was amazing! So try it out.

Coconut Cream Pie


  • Baked 9" pie crust
  • 1 cup sweetened flaked coconut
  • 1 1/2 cup coconut milk
  • 1 1/2 cup heavy cream
  • 2 eggs, beaten
  • 3/4 cup white sugar 
  • 1/3 cup corn starch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup frozen whipped topping, thawed (I like to make my own whipped cream)


Preheat oven to 350 degrees F.

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the coconut milk, heavy cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

Get a big cup of coffee, plate, fork and ENJOY!

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