Homemade Coconut Cream Pie
Satisfy your sweet tooth with this made from scratch Coconut Cream Pie! A true coconut lover’s dream pie that will make your grandma proud! From a graham cracker and toasted coconut crust to a creamy coconut custard pie filling and a rum-spiked whipped cream topping, this pie is classic, timeless and sensational.
In a world where there are new food trends every time you turn the page on the calendar (or log onto Instagram), sometimes it’s easy to forget about or brush off the old-fashioned classics.
I often forget about the myriad of amazing desserts that our grandmas were making long before there were food blogs, foodies, food trucks, and food trends. Back then, there was just food and of course, desserts. Cooked and baked from scratch, passed down from generation to generation, made without a fancy mixer, and revered as something special whenever it graced the table.
When I think of classic desserts, coconut cream pie is the first that comes to mind.
What is Coconut Cream Pie?
If you are unfamiliar with coconut cream pie, let me introduce you to the creamy deliciousness that is this beautiful pastry.
Variations to coconut cream pie range from the type of crust used to the way the filling gets baked. A few things however remain the same:
- Crust- Some recipes use a flaky pastry crust, I opt instead for a graham cracker crust. A slight variation from my best graham cracker crust recipe, this addictive crust also contains toasted shredded coconut to give every component of this divine pie a dose of coconut.
- Coconut Custard Filling- This is the difference between a coconut cream pie and a coconut custard pie. A cream pie cooks the custard filling on the stove and sets in the fridge. A coconut custard pie, on the other hand, bakes the custard filling in the oven.
- Whipped Topping– Would it be a coconut cream pie if it weren’t topped with whipped cream?? This rum-spiked whipped topping takes the pie to another level!
How to make coconut cream pie from scratch
Let’s break down the steps for making this coconut pie recipe into three different parts – the crust, the filling, and the whipped topping.
Toast the Coconut
I cannot stress to you the importance of toasting the unsweetened shredded coconut. It brings out the nutty flavor in the coconut and adds a depth so good your taste buds will thank you!
- Preheat oven to 325°F.
- Toast the coconut. Spread the 5 tablespoons of coconut in a small baking pan and toast in the oven until golden brown, about 9 minutes, stirring every couple of minutes.
- Remove from oven and let cool. Reserve 1 tablespoon for garnishing the finished pie.
Make the Graham Cracker Crust
Since the custard filling cooks on the stove and sets in the fridge it’s important to bake the pie crust before filling it with the creamy coconut center. Getting that crust packed in nice and tight means that it holds together beautifully when sliced instead of crumbling all over the place. To make the pie crust you:
- Pulse the graham crackers and the remaining toasted coconut in a food processor until the crackers are broken down into coarse crumbs, about ten 1-second pulses. Process the mixture to evenly fine crumbs, about 12 seconds more.
- Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened. Empty the crumb mixture into a 9-inch glass pie plate.
- Press the crumbs firmly and evenly into the bottom and up the sides of the pie plate with a measuring cup to form a tight crust.
- Bake the crust until deep golden brown and fragrant, about 22 minutes. Cool the crust on a wire rack while making the filling.
Make the Filling
A silky coconut cream filling packs in the sweet coconut flavor. To make your filling:
- Simmer coconut milk, whole milk, shredded coconut, ⅓ cup of the sugar, and the salt in a medium saucepan over medium-high heat. Stir occasionally with a wooden spoon to dissolve the sugar.
- When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining ⅓ cup sugar and cornstarch until well combined and no lumps remain.
- Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula.
- Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds.
- Remove from heat and whisk in the vanilla and butter.
- Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours.
Make the Whipped Cream Topping
Finish this delightful pie off with a rum-spiked whipped cream that truly takes this timeless classic a notch above. To make the whipped cream:
- Beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks.
- Add the rum and vanilla and continue to beat to barely stiff peaks.
- Spread or pipe the whipped cream over the chilled filling.
- Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream and serve.
- Cover any leftovers with plastic wrap and store in the refrigerator.
Where to find unsweetened shredded coconut?
This recipe calls for unsweetened shredded coconut, which is different than what you usually find in the baking aisle – sweetened shredded coconut.
I have typically found unsweetened coconut in the natural foods section of the grocery store, and you can buy it online from a variety of places (see link above).
Why does my custard pie get watery?
When you are making the custard it can sometimes be tricky to find the right balance between a nice firm filling and a filling that never quite sets. The biggest culprit when it comes to a runny filling is not letting the cornstarch get going when cooking the filling. You want it to become thick and bubbly before tempering the egg yolks. If it doesn’t get to this point, the filling won’t set and firm up correctly.
Topping and serving tips
If you are not into a rum-spiked whipped cream you can try a few different toppings instead.
- Omit the rum and make a regular homemade whipped cream.
- Use store-bought whipped topping (i.e. Cool Whip) for the topping to save time.
- Try a whipped topping made out of coconut, like So Delicious Coco-whip, for an extra dose of coconut-y goodness!
Storage and shelf life
- Storing leftovers: Store the finished pie in the refrigerator for up to 1 day covered with plastic wrap.
- Make ahead: If you want to make this pie in advance, you can prep until you have put the filling in the crust. Then press the plastic wrap directly on the filling and refrigerate for up to 3 days. I would not add the whipped cream topping until less than a day before serving, as it will weep a bit.
- Freezing instructions: To freeze coconut cream pie, allow the filling to set in the refrigerator for 3 hours with plastic wrap directly covering the filling and then cover with an extra layer of plastic wrap and a layer of aluminum foil before moving to the freezer. Freeze for up to 3 months.
- Thawing directions: Thaw the pie to the refrigerator overnight, then top with whipped cream and serve.
More delicious coconut recipes:
- Coconut Layer Cake Recipe
- Oatmeal Dark Chocolate Chip Coconut Cookies
- Coconut Bundt Cake
- Macadamia Nut Coconut White Chocolate Blondies
Coconut Cream Pie Recipe
Get your forks ready for a slice of this decadent Coconut Cream Pie. The combination of the coconut-packed graham cracker crust with the creamy coconut filling topped with the light, airy rum whipped cream will have you licking your plate clean!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Homemade Coconut Cream Pie
For the Crust:
- 5 tablespoons unsweetened shredded coconut
- 9 (5 ounces) graham crackers, broken into rough pieces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling:
- 14 ounce (396.89 ml) coconut milk, well stirred , not cream of coconut
- 1 cup (240 ml) whole milk
- ½ cup (27 g) unsweetened shredded coconut
- ⅔ cup (132 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) salt
- 5 egg yolks
- ¼ cup (28 g) cornstarch
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 2 tablespoons unsalted butter, cut into pieces
For the Whipped Cream Topping:
- 1½ cups (360 ml) heavy cream, chilled
- 1½ tablespoons (1.5 tablespoons) granulated sugar
- 1½ teaspoons (1.5 teaspoons) dark rum
- ½ teaspoon (0.5 teaspoon) vanilla extract
- Make the Crust: Preheat oven to 325 degrees. Spread the 5 tablespoons of coconut in a small baking pan and toast in the oven until golden brown, about 9 minutes, stirring every couple of minutes. When cool enough to handle, reserve 1 tablespoon for garnishing the finished pie.
- Pulse the graham crackers and the remaining 4 tablespoons toasted coconut in a food processor until the crackers are broken down into coarse crumbs, about ten 1-second pulses. Process the mixture to evenly fine crumbs, about 12 seconds more. Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened. Empty the crumb mixture into a 9-inch glass pie plate. Press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until deep golden brown and fragrant, about 22 minutes. Cool the crust on a wire rack while making the filling.
- Make the Filling: Bring the coconut milk, whole milk, shredded coconut, 1/3 cup of the sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining 1/3 cup sugar and cornstarch until well combined and no lumps remain. Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Off the heat, whisk in the vanilla and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours.
- Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the rum and vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream and serve. Cover any leftovers with plastic wrap and store in the refrigerator.
- Coconut Milk: Be sure to stir it well before using, and ensure you are using coconut milk, NOT cream of coconut.
- Shredded Coconut: Unsweetened coconut can be purchased in most grocery store baking aisles or online; you can substitute sweetened shredded coconut, but you may want to reduce the sugar in the filling to compensate.
- Rum: You can omit the rum entirely from the whipped cream to make a regular homemade whipped cream. You may also substitute Cool Whip or coconut whipped topping, So Delicious Coco-whip, for the topping.
- Storage: Store the finished pie in the refrigerator for up to 1 day covered with plastic wrap.
- Make-Ahead: The pie can be assembled up to pouring the filling in the pie crust. Press the plastic wrap against the surface and refrigerate for up to 3 days before topping and serving.
- Freezing Instructions: To freeze coconut cream pie, allow the filling to set in the refrigerator for 3 hours with plastic wrap directly covering the filling and then cover with an extra layer of plastic wrap and a layer of aluminum foil before moving to the freezer. Use within 3 months.
- Thawing directions: Thaw in the refrigerator overnight before topping with whipped cream and serving.
- Recipe adapted from Baking Illustrated
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
Hi!! I plan to make this tomorrow, however I’m going to use a store bought graham cracker crust. Do you think that will work out ok?
I have been baking for over 50 years and have never left a review for a recipe before, but this pie was so delicious I just had to leave a review. I just used a regular pie crust and it was amazing. Very easy recipe to follow and good tips. I have used different coconut cream pie recipes, but this one used coconut milk which made all the difference. I didn’t put the rum in the whipped cream and still delicious. We had it for Easter supper and I should have made two of them. Everyone loved it.
What if I did’nt add the eggs? Maybe subbed a TB of extra cornstarch? Thank you
I absolutely LOVE this coconut cream pie and have been making it for years. I always get so many compliments when i make it for company. But, i wonder if you have a recipe for the crust that doesn’t involve whole graham crackers? It’s so easy to just buy the crumbs. Thank you so much.
I have always put the sugar & cornstarch and salt mix it up good and then I pour in the milk and the eggs youk in turn the heat on and cook it tell good and thick about 7 min.
This pie is truly spectacular. It reminds of a slice of coconut cream pie I had a cute little restaurant outside Charleston, SC. The rum spike whipped cream adds a nice flavor. Will make this again.
Going to see how it works with a vanilla wafer crust. I, think it should be ok . How many vanilla wafers should I use with the 5 TBS of butter?
Hi Peter! I would use about 35 vanilla wafers. Enjoy!!
Ooooh, coconut cream pie is one of my dad’s favorites – I will have to make this for him!
Love this recipe! I actually made it with chocolate graham crackers and shaved some chocolate over the top as well. Was a hit!
That sounds amazing!!
This is the next recipe I want to try. My husband is obsessed with coconut. This sounds delish and perfect for a sweet treat this weekend.
My family members are coconut cream pie freaks. I was drawn to this recipe as it doesn’t call for any suspicious cornstarch or bouncy gelatin. I like that the ingredients are natural, This is a major winner. Readers will like to know that Trader Joe’s Honey Cinnamon Grahams make a superb crust. They are crunchy with a sugar cinnamon topping. (They are single grahams and come in a clear plastic square box.) This pie is simply outstanding.
I made your coconut cream pie for a Thanksgiving dinner. It turned out perfect the first time, and several people said it was the best coconut cream pie they had ever tasted. Thank you for sharing your recipe!
If I use sweetened coconut, would you lessen the amount of sugar in the filling and to what amount?
Hi Nicola, I would probably just bump it down to 1/2 cup. Enjoy!
I come back to this recipe time and time again! The rum in the whipped cream is perfection. Thank you!
I needed a quick (ish) dessert today for last minute guests. This was amazing! Perfectly sweet and coconutty. Light yet rich. Thanks for consistently posting winning recipes. I can always count on something from your site!
Made this for my family yesterday. It got rave reviews from my sons and hubby. This pie took me back in time to the ones my mom made for my birthday. Followed the recipe with exception of using pasty dough pie crust and only 1/2 cup sugar. Delicious – thank you!
I made this for my sons and husband today, and let me just say it is absolutely delicious. The only change I made was in the crust. I used chocolate cookie wafers instead of graham crackers. The filling I made exactly as the recipe calls for. It is devine. The perfect amount of sweetness without being cloying., and just enough coconut. The only thing I would say is that it doesn’t hold its shape very well, so isn’t particularly pretty, but dang its good. As Mary Berry would say, “just scrummy!” (I also omitted the rum in the whipped cream because that just seemed like it would be over the top)
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This was amazing! My first attempt at a cream pie, and my husband and I loved it. The vanilla, coconut and hint of rum worked beautifully. Well done!
I noticed several people are having trouble with the custard setting, I wanted to share that if your cornstarch is old, it will not be as effective as fresh. So if your cornstarch isn’t new, try buying some new and trying the recipe again. When I made this recipe it turned out beautifully, I put a meringue on top of mine, I love meringue.
I followed this recipe exactly as instructed, i even read the comments before hand to see all those who tried it, what there results were like. when i was done the taste of this pie was exceptional, as my critics gave it 10/10, however i had to convince them to try it as the appearance was horrible. The same problem encountered by a poster above with a soup like texture is what were my ending results. From review i noted the comment to make sure the custard had obviously thickened and was bursting with bubbles, but several bubbles later and a consistency that was very thick and it still had the texture of clam chowder, that i could ot cut the pie but scoop it out. Any suggestions on how to improve this? It was loved by everyone and are requesting it again, but as a lover of baking i am determined to perfect this pie. Help please! :)
Hi Krystal, Definitely make sure you are cooking it long enough on the stove and that your stove temperature is high enough. If you’re still having trouble, you can try increasing the cornstarch a bit.
Absolutely the best pie ever! I haven’t made a Coconut Creme Pie in about 20 years, so I searched online and this one seemed to be perfect to me after looking at a dozen recipes. I made this for a Memorial Day party this weekend, and it was a big hit! We ate it Sunday, and Mon and Tues all everyone said was – where’s the leftover pie??? Didn’t last more than an hour with 10 people and we loved the pie – not too sweet (even used reg. coconut, no rum in creme), the graham cracker crust was yummy, and I doubled the amount of toasted coconut – one TBSP wasn’t enough for the topping!!! Thanks for a great recipe; all my friends are expectantly waiting for me to make it again, and this time I’m making two at once – I only got a little sliver!!
I’ve made this pie twice now and it is absolutely delicious! It actually works well with skim milk and the crust is to die for! Thanks for the recipe!
I made this pie for a birthday at work today. It was absolutely fabulous and a huge hit. The coconut milk lends both favor and silkiness to the filling, and the coconut in the crust was special (I did use a bit more than called for). I particularly liked the use of unsweetend coconut because I can’t get sweetened organic coconut.
I just had coconut cream pie at Legends on the North Shore yesterday. I say this because it seems you are from the Pittsburgh area. That was the best coconut cream pie I have ever had. So today, I am naturally trying to find what I feel would be comparable and yours looks to be as close as anything – especially the coconut in crust and homemade whipped cream. Please let me know if you have ever had it, if you haven’t – please go. It is $7/slice but well worth it. I am going to make this pie this weekend, can’t wait!!!! As always, your recipes are wonderful – my family has thanked you many times!!!
Hi Becca, I have not been there, but I will definitely check it out and have a slice of the coconut cream pie. Thank you for the recommendation!
I just made this. I don’t make custardy pie fillings often (usually just chocolate), so here’s my question: I tasted the filling when it was still somewhat warm, and it tastes fine initially, but then has a strange aftertaste, almost cornstarchy, or milky. Did I do something wrong? Will this perhaps go away when it cools completely? I’m kind of afraid to offer it to guests tomorrow. Sigh.
Hi Jenni, If it tastes too much like cornstarch, there’s a possibility that the cornstarch wasn’t dissolved and cooked enough in the filling. I didn’t notice any type of aftertaste with this pie.
Actually, it tasted fine after it completely cooled. But it didn’t set up as much as I would have expected. I think maybe I should have stirred the coconut milk better, because the leftover coconut milk was really thick. :-) It’s definitely worth a second attempt!
Yes! This is the perfect cream recipe! I made it for my sister for her birthday, and the only change was that I used a different crust recipe, but otherwise I stayed true to the directions. It. Was. Fabulous. I was so scared that the cream part would be wet, like pudding status, but no sir. The egg+sugar+cornstarch concoction made the pudding set up firm and oh so stable. So happy! Thank you so much for this recipe, and I can’t wait to try making a pineapple pie with this recipe.
I made this last weekend and it turned out amazing! I couldn’t get any dark rum for the whipped topping but it still tasted great. I even added some of the coconut flakes into the topping. Delicious! I would have eaten the whole thing if I didn’t have to share.
Coconut cream pie is one of my all-time faves!
Since I love the taste of coconut, replacing the
milk w/coconut milk (try SoDelicious or Silk brands)
adds more coconut flavor. Otherwise, it doesn’t have
as much coconut flavor as I would like. I also toast
the coconut before adding to the mixture for added
coconut flavor and add 1/2 tsp coconut extract too.
For those w/dairy intolerance, the replacement of
cow’s milk w/coconut milk is helpful and if you can’t
do corn, which is high-glycemic, you can exchange the
cornstarch for tapioca starch as they both have the
same thickening properties. Enjoy! :o)
I don’t believe that coconut milk substitute for regular milk is what this recipe calls for. I used the canned coconut milk (Thai Kitchen Organic) in a can and it came out perfect. Perhaps this confusion is at the root of why some people had trouble with the pie thickening.
That filling–so fluffy and cloud-like and SO VERY DANGEROUS to a coconut lover like myself! Seriously, I could polish off this beauty in one sitting. Gorgeous!
This looks to die for! Cant wait to try it! Thanks for sharing xo C
I made this last night. Chilled it, only to find a soup in a crust. What did I do wrong? I followed your method exactly. I did notice there wasn’t any flour or baking involved, so I wasn’t sure how it was going to set. Is there anything I can do with the pie now, as it taste good, but it’s essentially a soup?
Hi Iris, I’m sorry you ran into some problems with the filling. There is indeed no flour and the filling is not baked, but it is thickened much like a pastry cream – the combination of egg yolks and cornstarch, which are cooked, is what allows it to set up. If your filling had the consistency of soup, it doesn’t sound like it was allowed to cook long enough. While there is a time estimation, it’s only a guideline, and the filling should be cooked until large bubbles burst on the surface and the mixture noticeably thickens.
This divine pie crust is in the oven right now, but wondering if it’s ok to use graham crumbs? I used a combination of both because I had a leftover packet of crumbs. Was there a particular reason you went for whole crackers? Great site!
Hi Iris, I used whole crackers but then crushed them into crumbs.
I’ve never had coconut cream pie but that looks AMAZING! I’m going to make this the very next time we have people over for dinner or something. Mmm-mm-mmmmm!!
And my dad JUST requested coconut cream pie for Father’s Day!
BTW, check the frozen food aisle near the pie crusts and cool whip, I can almost always find unsweetened coconut there.
Oh my gosh, your pie looks fantastic. I like coconut, but the eaters in my house do not. Maybe I can sneak this pie all for myself and make something on the side for everyone else!
wow that looks so delicious! i love love LOVE coconut! thanks for sharing!
I love anything with coconut and this recipe is one of them. Thank you for sharing it with us.
May I know the difference when adding granulated sugar vs. confectioners’ sugar when whipping cream? Thank you.
Hi Ela, Generally, adding granulated sugar to whipped cream or egg whites will produce a more stable, firmer whipped cream or meringue. Adding confectioners sugar will result in a thicker whipped cream.
When you say thicker do you mean fluffier with powdered sugar? Thanks.
My mom and I LOVE coconut! This WILL be made to honor my baby girl being born in July!!!
That looks goooood *-*
The pie is beautiful and it looks absolutely delicious!!
I LOVE LOVE LOVE coconut cream pie. Oh my! I may just have to make this myself!
mmmmm cream pie,looks delish!
Ok this looks beyond amazing! I only learned to love coconut a few years ago, but now I seriously can’t get enough. And that fluffy whipped cream on top is heavenly!
This is one of my favorite pies! This looks absolutely wonderful =)
OMG OMG OMG…. I love anything with coconut… oh and pie… can’t wait for my next get together with my girlfriends to make this!!!
OMG. I could bathe in a vat of coconut on a regular basis if I could afford it. This.looks.phenomenal.
I love coconut custard pie or even NY style cheesecake. ^_^
So creamy, OMG, this pie is out of this world, love the tropical theme!
I love Coconut Cream Pie, and I think it’s a great idea to bake some older recipes. I’m looking forward to seeing more as you share them!
Oh, the nestalgia! Yes, I love old school desserts too. This looks yummy but I look forward to seeing what else is in the pipeline…
Wow! Blast from the past. This looks great and I’m not a huge lover of coconut. Thanks for posting!
YUMMY! I have always loved coconut cream pie! I really should bake on this weekend! Looks great!
This pie looks delicious! I’m going through a coconut phase, adding sprinklings of coconut to anything from ice cream to yogurt to granola. So delicious. My favorite classic recipes that should never be tampered with are a classic apple pie (my mom’s) and chocolate cream pie (my grandpa’s). Perfectly comforting!
It’s like you read my mind! My husband requested coconut cream pie for Father’s Day last night. Looks great!
Michelle, My mother made a lemon meringue pie that the filling was almost clear. It was almost like Jello. She was the pie baker for Peabody High school in the 40’sand 50’s. She made all her own shells and fillings. I have never been able to duplicate the lemon, and of course nothing was written down. My brother always requested a chocolate cake with penuche frosting for his birthday. You never hear about that icing today.
Oh Wow!! Coconut Cream is one of my Dad’s all time favourites. I think I will have to try your version for Father’s Day! YUM YUM!!
This makes me sad because my grandma died when I was very young and I have no recipes passed on to me. I need to hit my mom up and see if she has any that I don’t know about. This looks so amazing!
Oh my gosh! This looks amazing!!!!!
Yup this is definitely my favorite kind of pie! And I always hunt down unsweetened coconut…it’s totally worth it.
(PS I think you didn’t mean to write to “brown” the graham crackers into pieces?)
Thanks for the catch! I made the edit!
You can usually find unsweetened coconut at Trader Joe’s (there is at least one in Pittsburgh – on Penn where it meets Shady). Whole Foods also carries it.
One of my favorite kinds of pie! I need a slice now!
Ooooh — definitely one of my old school favorites! Along with key lime, of course. :)
I love coconut cream pie!! Unfortunately, my husband doesn’t like coconut. . .
Funny you should be resurrecting some classic recipes… I have been meaning to give my mom’s lemon meringue pie a whirl. It used to be one of my favorites when I was a kid.
OHHHHH! Coconut cream pie is my absolute favorite. This looks so yummy! I am currently trying to lose a few pounds so I will have to save this one for a special occassion. ♥
My husband LOVES coconut cream pie! I will have to make this Sunday for him :)
If I serve this at the next family gathering, it would be gone in a minute.
Hey, that means I won’t get any.
Nope, not going there. :)
This recipe is a keeper. I made the Cooks Illustrated recipe for my dad’s 86th birthday. He said it was the best he ever had. I couldn’t find the unsweetened coconut so used the sweetened and reduced the sugar just a bit. It worked out just fine. How am I ever going to join WW with you posting such incredible recipes to tempt me? lol
Old school involves Crisco in our family. But a graham cracker crust reminds me of frozen pies from the grocery. It was a treat to get one of those pies since my Mom made most everything from scratch.
Mmmm pure deliciousness!
Drool at my screen! Coconut Cream Pie has to be one of THE best desserts ever, yes I love Oreos and the like but I would always pick this classic dessert any day over all the new trendy ones coming through! I am literally coconut obsessed,when I see in google reader that a blog post has coconut in the title I can’t help but squeal with delight!! Yours looks so yummy!
Your coconut cream looks wonderful and well old fashion. I love it and I love making all those old classics. Two of my favorite pies are Lemon meringue and Banana cream.
That filling looks so good! Like a bed of clouds and fluffy goodness!
I was just saying the other day how much I love and appreciate the old-time desserts that our grandmother’s used to make. They are always the most delicious…
I have always loved coconut cream pie. Yours look wonder.