Creamy Coconut Pie

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Yield: one 9" pie

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A cool and creamy pie loaded with coconut flavor that comes together in just minutes, ready for you to chill and serve. Instant ClearJel, pastry cream filling mix, and cream combine to make a smooth, light filling beautifully offset by the crispy graham cracker crust. A few drops of coconut flavoring for punch and shredded coconut for texture, and you are in tropical island heaven!

Creamy Coconut Pie

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie
Published: 01/01/2010



  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter, melted (3/4 stick)


Tips from our bakers

  • To make an almond graham crust, use 2/3 cup almond flour and 2/3 cup graham crumbs, along with the butter and sugar. Bake as directed.
  • For a chocolate almond coconut pie, make a ganache (5 ounces semisweet chocolate in 5 ounces hot cream, stirred until smooth). Chill and whip the ganache and spread into the cooled crust. Sprinkle with slivered almonds, then top with the coconut filling. Chill well, serve cold.
  • Love Pina Coladas? Use pineapple flavoring in place of the coconut flavoring in the cream.
  • The base recipe is very versitile. Use your imagination with flavor combinations, keeping the cream and Instant ClearJel the same.
  • Instant vanilla pudding mix can be equally substituted for the pastry cream filling mix, though the flavor will not be quite as rich.


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1) Preheat the oven to 350 degrees. Lightly spray a 9" pie pan with cooking spray.

2)Combine the graham cracker crumbs, sugar and melted butter. Mix until the texture is that of wet sand and holds together when squeezed. Press evenly into the prepared pie pan, covering the bottom and sides.

3) Bake the crust for 6-8 minutes, just until it barely begins to brown. Set aside to cool completely.

4)To prepare the filling, sift together the coconut milk powder, Instant ClearJel, Pastry Cream Filling mix and sugar.

5) Place the heavy cream and coconut flavoring in a chilled bowl.

6) Begin whipping the cream. When the cream begins to thicken sprinkle in the dry coconut mixture. Continue whipping the cream until thickened.

7) Gently fold in 1/2 cup of the shredded coconut. Spoon the filling into the cooled pie shell. Top with the remaining shredded coconut. Chill for at least two hours, or overnight. Serve cold.

Nutrition information

Serving Size: 1 slice (96g) Servings Per Batch: 8 Amount Per Serving: Calories: 430 Calories from Fat: 320 Total Fat: 36g Saturated Fat: 24g Trans Fat: 1g Cholesterol: 85mg Sodium: 90mg Total Carbohydrate: 27g Dietary Fiber: 2g Sugars: 16g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/04/2014
  • Lynette Bakes from KAF Community
  • What a FABULOUS pie! For Christmas, 2013, I gave my husband coupons that he could redeem for a pie of his choice every month during 2014. He is thoroughly enjoying the gift! His April choice was Coconut Cream, and this is the recipe I chose. It was great, and I even enjoyed it, although I'm not a Coconut Cream Pie lover! I used toasted, finely grated coconut in the pie, and then I very lightly toasted the large flake coconut that you sell to garnish the top of the pie. It was beautiful AND delicious! Keep up the great recipes, KAF, we love them!
  • star rating 08/26/2012
  • hank264 from KAF Community
  • Fantastic! Blog really helpful THANKS... Made the chocolate ganache with white chips, topped with freshly chopped almonds, used 3 ounces KA toasted coconut (2 in the filling, 1 as the topper). Used Mi-Del trans fat free graham crackers. (all others I checked lied and said 0 trans fat but ingredients listed partially hydrogenated oil, which IS trans fat)
  • star rating 08/12/2009
  • M Prinke from Elgin, IL
  • I've tried many coconut cream pie recipes and none ever came close to this one. The coconut cream pie lovers I served this too thought they never tasted better. High praise from tough critics! I'm trying the variations this week.
  • star rating 06/17/2009
  • Chuck from Key West
  • This is a wonderful recipe. I have a stand of banana trees in my back yard and when the bananas get ripe making loaves of bread was the only way to get rid of all the bananas. Anyone that has a garden know the difference between vine ripened and store bought anything. I substituted the same amount of instant banana pudding for the coconut milk powder. Used a regular pastry crust and tree ripened bananas and that was my only change I made in the recipe.
    Oh my. Those of us who live and garden in New England, love the idea of a banana tree in the back yard. Our comparison is the late summer/fall glut of zucchini. Bloom where you are planted? Happy Baking! Irene @ KAF
  • star rating 06/16/2009
  • Chuck from Key West
  • This is a wonderful recipe. There just are no substitutions for what they call for. My only modification is that I use a half cup of King Arthuur unsweetened coconut in the filling and Baker"s coconut for the top of the pie. It just looks better.
  • star rating 05/18/2009
  • Nye roberts from Aptos
  • I think it's a good recipe.
  • star rating 05/17/2009
  • Judy from Friendswood, TX
  • My mother's favorite desert is coconut pie, so this looked like a great one to make for her. I'm not a very experienced baker, so I was a bit thrown off by the unsweetened coconut I bought from KA. The coconut was very small little chips, not flakes like I'm used to. I was concerned using that as my topping as it wasn't too attractive and not very sweet. I combined a bit of sweetened coconut I had with the unsweetened and used that. It was not what I would expect from a typical coconut pie, it's more of an ice box version. It wasn't my favorite. But I gave it to my mother and she loved it - which was the most important thing!
  • 05/04/2009
  • Betsy from Denver
  • Is pastry cream filling mix the same as corn starch??? I do not use commercial pudding mixes too much sugar and chemicals
    Pastry cream filling is not the same as cornstarch. It has sugar, milk products and flavorings in it also. Mary @ KAF
  • 05/02/2009
  • Macaire1 from Forest Lake, MN
  • It looks like there's a chocolate variation to this recipe. Can you post the recipe for that?
    The chocolate version is found on the blog at this address Mary @ KAF
  • star rating 05/02/2009
  • Karen Jaworski from North Little Rock, AR
  • I too would like for you to start including the nutrition chart for your recipes. This is surely going to be a family favorite. I'm making plenty of copies of the recipe for passing out.
    The nutritionals aren't currently available for this pie. Our goal is to have the nutritionals for all of our recipes, but we aren't there yet. Mary@ KAF
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