Easy Coconut Cream Pie

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 servings

Recipe photo

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

Easy Coconut Cream Pie

star rating (13) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 8 servings
Published: 04/04/2011

Ingredients

Crust

  • 1 1/4 cups finely crushed graham cracker crumbs*
  • 1/4 cup sugar
  • 5 tablespoons butter, melted
  • 1/2 teaspoon cinnamon, optional
  • *For an easy shortcut, substitute Graham Cracker Crumb Crust Mix, prepared as directed

Filling

  • 1 1/2 cups 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

Topping

  • 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

Tips from our bakers

  • No pastry cream filling mix? Use one small box of vanilla instant pudding mix. The heavy cream will make it taste much richer.
  • Instant ClearJel can replace the Whipped Cream Stabilizer. Use half as much. You can also leave out all stabilizers if just pure whipped cream is desired.

Directions

see this recipe's blog »

1) Preheat the oven to 375°F.

2) To make the 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) To make the 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) To make the 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. Garnish with toasted large-flake coconut, if desired, and serve. Refrigerate any leftovers.

Yield: 8 servings.

Reviews

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  • star rating 03/18/2015
  • Lynn from Stoneham MA
  • Fantastic for a quick & easy & delightful pie. Made it for a Pi Day (3/14/15) party and people raved about it
  • star rating 03/18/2015
  • Lynn from Stoneham MA
  • Fantastic for a quick & easy & delightful pie. Made it for a Pi Day (3/14/15) party and people raved about it
  • star rating 09/02/2013
  • JaneAustenite from Maryland
  • I made this recipe using the pastry cream mix and it was delicious. I bought a graham cracker crust it was still delicious, everyone liked it. Also, I made whipped cream without any stabilizers and it was still good 24 hours after being made. I will say, that using the pastry cream mix as directed in the recipe resulted in a pastry cream that was a little thick for my taste so, I thinned it out with some milk and it was perfect. I will be repurchasing the mix.
  • star rating 08/01/2013
  • Joanne from Long Is., NY
  • Sorry to have to be the one to break the 5-star bonanza reviews, it was bc of all those 5 stars I had high hopes, even tho' I would give high marks for simplicity; but where it counts most--taste--this one missed the mark for me. I used the vanilla pudding and added pure coconut extract, but it was to me still just a poor imitation, a 'wannabe' coconut cream pie. I'd rather use the oven and go back to my easy-bake version. Much better in every way.
  • star rating 11/22/2012
  • Angela from Wilton, Maine
  • Easy and delicious. Everybody loves it. I always use the vanilla pudding.
  • star rating 08/30/2011
  • the80sprincess from KAF Community
  • This pie is SO easy and was a HUGE hit! I was told I should sell it in restaurants! LOL The cinnamon in the crust really compliments the crust. This pie is very rich with coconut flavor and I didn't put coconut flavor in the whipped cream as I thought it would just be too much. I used vanilla extract so there would be contrast between the cinnamon graham cracker crust, rich coconut cream and not very sweet whipped cream. I've made it twice and both groups of people told me it was the best pie they'd ever had! : ) Thank you KAF!!! Oh and I used all KAF ingredients. Even the same coconut on top. Looked just like the picture! Awesome!
  • star rating 08/13/2011
  • Secclyde from KAF Community
  • I tried this recipe today and it was a huge hit. I used the pudding as a substitute and the clear gel in the whipped cream. It was delicious and very easy!
  • star rating 05/30/2011
  • brenda-from-the-cape from KAF Community
  • It's a keeper! I made this for my neighbor's birthday. She loved it! I didn't have all of the specified ingredients and had to make some substitutions. But overall, super easy and very yummy!
  • star rating 05/27/2011
  • jfrederick from KAF Community
  • I made this pie for my office co-workers to celebrate Memorial Holiday. I received raves about the pie. I will definitely be making more of this receipe. It was easy to make especially since I purchased the graham cracker crust. I purchased the coconut products and the cream that went into making this pie from KAF. Your products are excellent. I have my daughter and a co-worker using the King Arthur flours. They are now avid KAF buyers.
  • star rating 05/19/2011
  • wordmaven from KAF Community
  • OMG This is delicious! My husband loves coconut and this is much easier than cooking custard for "traditional" coconut cream pie. I used the vanilla pudding and it was wonderful - thick and creamy. I forgot to get enough cream to whip but vanilla ice cream stood in nicely. A definite keeper!
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