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Easy Coconut Cream Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Easy Coconut Cream Pie Recipe Easy Coconut Cream Pie Recipe

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

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At a glance

Prep
Bake
Total
Yield
8 servings

Ingredients

Choose your measure:

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 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
  • *See "tips," below, for an easy substitute.

Topping

  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon Instant ClearJel, optional; to stabilize whipped cream
  • 2 to 3 drops coconut flavor or 1 teaspoon vanilla extract
  • toasted coconut flakes, optional, to garnish

Instructions

  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, sugar, ClearJel, 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.
  8. Yield: 8 servings.