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15 Minute Coconut Cream Pie

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My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes!


Hi Bold Bakers!

Coconut is one of my most favorite flavors, naturally creamy rich and sweet so it’s no surprise that I love coconut in all forms. This classic ingredient is the star of so many of my favorite desserts, but number one on my list is my 15 Minute Coconut Cream Pie.

My coconut cream pie, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes! I know you’re thinking that just can’t but I’m going to show you how!

[ Make your own Homemade Graham Crackers for a Graham Cracker Crust! ]

How to make a Graham cracker crust

Graham cracker crust is my go-to for creamy pies, cheesecakes, and tarts. Just as important as the filling of a pie is the crust, which is why I’ve perfected my Graham cracker crust recipe.

To make this crust, no baking is required — I just coat the Graham cracker crumbs in melted butter and press into one even layer in my pie tin. My favorite little trick for getting the pie out of the tin is to butter and line the bottom with a few layers of cling wrap, leaving some extra to hang over the sides. When the pie has set I simply lift the cling wrap up and remove the pie in one go. This means I never have to worry about the crust cracking.

What if you don’t have Graham crackers?

If you don’t have Graham crackers, you can use vanilla wafer crumbs or shortbread cookie crumbs — things with similar consistency and sweetness!

How to Thicken Coconut Cream Pie Filling

The filling of the coconut cream pie is a perfectly balanced, toasted, coconut-infused custard. Made with milk, eggs, flour, sugar, and of course toasted shredded coconut, the coconut cream pie filling is always silky smooth.

It’s super important here to take your time while mixing up the custard and keep a close eye on it while cooking. The eggs, milk, cream, sugar, and flour will combine and over low heat, they will begin to thicken up. While cooking the custard STIR CONSTANTLY. Keeping this mixture moving over a steady heat is what will allow it to thicken properly.

After about 7-10 minutes you will have a thick and rich custard that falls off your spatula in ribbons. If for some reason you do get bits of custard that curdle, you can fix this by straining it with a wire sieve. If you are gluten-free you can substitute the flour for 2 tablespoons of corn starch.

 

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How long does coconut cream pie last?

After pouring the rich custard into the pie crust the entire pie sets up in the fridge. Since this pie sets and is stored in the fridge it will last 3-4 days covered tightly. If you don’t top it with cream and save it for serving, the pie will last even longer.

How to store/freeze coconut cream pie?

This pie can be frozen without the cream! If you have any leftovers, which I doubt you will, you can freeze the remaining pie for up to one month. To defrost the pie just allow it to sit in the fridge until soft.

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4.28 from 84 votes
15 Minute Coconut Cream Pie Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes!

Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Gemma Stafford
Ingredients
Graham Cracker Crust:
  • 2 cups (6oz/170g) Graham cracker crumbs
  • 3/4 cup (6oz/170g) butter, melted
Filling:
  • 1 cup (3oz/85g) shredded unsweetened coconut, toasted
  • 2 cups (16floz/450ml) milk
  • 1 cup (8floz/225ml) heavy whipping cream
  • 2 eggs, beaten
  • 1/2 cup (2 ½oz/71g) all-purpose flour*
  • 1/2 cup (4oz/115g) sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
Whipped cream:
  • 1 1/4 cup (10floz/282ml) heavy whipping cream, whipped
Instructions
  1. Pre-heat your oven to 350°F (180°C) then scatter the shredded coconut onto a baking tray. Place in the oven to toast for 5-7 minutes. When golden brown, remove from the oven.

  2. Remove the coconut from the oven and set aside to cool while making the crust. 

For the Graham Cracker Crust:
  1. Butter and line a 9-inch pie tin with 2 layers of cling wrap allowing some extra cling to hang off the sides. This will ensure you can easily lift out the pie once set. Set aside.

  2. Prepare the Graham cracker crust by mixing the melted butter with the graham crumbs in a large bowl. Mix until you've reached the texture of wet sand.

  3. Transfer the crust mixture into the prepared tin and press down using your fingertips. Once the Graham mixture has been pressed into the tin, place in the fridge to set. While the crust is setting prepare the filling. 

For the Filling:
  1. In a medium saucepan over medium heat, whisk the milk, cream, eggs, sugar, and flour until smooth. You want to make sure your flour doesn't get lumpy once added. 

  2. Bring to a simmer over low heat, whisking constantly for 5-7 minutes until thickened. Remove the pan from the heat and stir in the salt, vanilla extract and the toasted coconut (reserving 2 tablespoons to coconut to garnish the pie)

  3. Pour the filling into the pie shell and chill until firm, about 4 hours. It can be stored in the fridge at this stage for up to 3 days. 

To serve:
  1. Top the pie with whipped cream and the reserved coconut. Enjoy!

Watch the Recipe Video!

Recipe Notes

Gluten-free? If you are gluten free you can substitute the flour for 2 tablespoons of corn starch.  

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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85 Comments

Write a Comment and Review

  1. Theresa Everts on April 22, 2019 at 4:33 pm

    Hello Gemma

    Could I make it dairy free and without the egg? How would you suggest I do it?

    • Gemma Stafford on April 23, 2019 at 11:17 am

      Hi, for this i suggest using coconut milk and cream and you can omit the egg and add in a vegan gelatin like agar agar or karagheean moss. If you give it a go, let me know what you think!

  2. Arturo on March 30, 2019 at 4:10 am

    Hi Gemma, I greetings You from Mexico, I love your recipes, I made this pie delicioso, thanks : ) …… keep making more recipes

    • Gemma Stafford on March 30, 2019 at 5:18 pm

      I’m thrilled to hear that! Thanks so much for trying them out 🙂

      Gemma.

  3. Laura Stevens on March 25, 2019 at 8:32 pm

    Could I use coconut milk instead of dairy milk and coconut cream instead of sugar along with the regular cream?

    • Gemma Stafford on March 26, 2019 at 10:32 am

      Yes, that will work too!

  4. Norma bailey on March 22, 2019 at 6:46 pm

    Can I use a regular pie crust?

  5. Debbie Crump on March 22, 2019 at 4:57 pm

    Gemma, can I use this custard in pre-baked pie shell and top with meringue?

    • Gemma Stafford on March 23, 2019 at 2:41 am

      Debbie, I have only one word ‘YUMMY’.
      Make a nice tender shell, have it as fresh as possible, add the custard, the meringue, and if you can scorch it a bit, it will be fab. If oyu cannot scorch it use a little of the toasted coconut across the top.
      Let us see the finished product too, that will help other bold bakers,
      Gemma 🙂

  6. Tina on March 22, 2019 at 4:41 pm

    Could I use coconut milk instead of milk and heavy cream? Our family loves coconut flavor.

    • Gemma Stafford on March 23, 2019 at 2:20 am

      Hi Tina,
      sure you can, it has the rich cream, and I think it will be delicious. Go easy when heating the milk, just simmer it, not boiling until the flour is cooked out. That will do it. Do let us know how this works for you, we are interested as we did not try it!
      Gemma 🙂

  7. Luisa on March 21, 2019 at 4:04 pm

    Hi Gemma

    Should the milk be Whole Milk or is 2 % milk fine? looking forward to making two of these tomorrow for my husbands birthday
    thanks Luisa

    • Gemma Stafford on March 21, 2019 at 5:01 pm

      Hi, i suggest whole milk for a really creamy cake 😀

  8. LazyK on March 4, 2019 at 6:57 am

    How do I post a photo of my Coconut cream pie?

    • Gemma Stafford on March 6, 2019 at 2:36 am

      Hi there,
      At the end of the recipe there is a button (SUBMIT your own). When you click on this it will ask you for the source of the photo, usually your camera roll. You then scroll through the photos and click on the one you wish to upload.
      If you get it wrong you can cancel, if you submit the wrong thing, it will not be published, so do not worry. We moderate the photos as some people do find it tricky.
      I hope this helps, and I look forward to seeing your pic!
      Many thanks,
      Gemma 🙂

  9. Jane on March 3, 2019 at 5:14 am

    Easy and delicious. A definite keeper. I appreciate the ingredients weighed in grams. Makes for an accurate outcome.

    • Gemma Stafford on March 5, 2019 at 12:45 pm

      YAY thank you!

  10. C on March 1, 2019 at 8:36 am

    Hi Gemma, can I use dessicated coconut instead of shredded? Thanks

    • Gemma Stafford on March 1, 2019 at 1:08 pm

      Hi, yes if you like.

  11. David on February 23, 2019 at 7:37 pm

    I weighed the graham crackers and added 1 and 1/2 sticks of butter (3/4 cup), but was afraid to use the crust. It had more butter than I am used to and after it set, there was a small amount of free butter pooled across the base. It seemed too saturated with butter. Is this the way it is supposed to be?
    Maybe it needs more butter to stay firm and take out of the pan?

    • Gemma Stafford on February 24, 2019 at 3:26 am

      Hi David,
      I tend to use a lot of butter in this crust, for exactly that reason, to form a stiff crust. You can use less, and you will have a great result too. You can break this one up, add a bit more cracker, and use it, save some for another time, all will be well.
      I hope this will help, I am sorry you did not find this one to your taste,
      Gemma 🙂

      • David on February 24, 2019 at 5:18 am

        Thanks Gemma.
        Glad to hear my crust turned out they way you intended. I wasn’t confident. Definitely not disappointed!
        I plan to fill this crust with something else for this bake and stick to your entire recipe (crust and filling) next time.
        Thank you for a wonderful recipe!

        • Gemma Stafford on February 27, 2019 at 1:30 am

          Hi David,
          I am happy that you got there. I am also happy to have so many ‘boy’ bold bakers here now, it is such a lovely activity, and men are really good at baking too, happy days! I hope you also work the yeast recipes, so satisfying.
          Gemma 😉

  12. Aura Li on February 22, 2019 at 6:15 am

    HI Gemma, I like your recipes! I made the pie more coconut-y by adding coconut extract (instead of vanilla extract). Instead of milk I used milk powder combined with nata de coco juice for a more refreshing taste . I topped the pie with nata de coco and dropped the whipped cream for a healthier version. Can’t wait til the pie sets by tomorrow! My toddler loved licking off the spatula.

    • Gemma Stafford on February 24, 2019 at 1:03 am

      Hi there,
      Well now I can’t wait either! That sounds amazing! I hope this goes really well for you, it will be your own invention.
      Thank you for telling us about this,
      Gemma 🙂

  13. Debra G Turner on February 12, 2019 at 9:12 am

    Gemma
    I will have to leave it in the refrigerator for 1 day. Should I leave the whipped cream off and in a separate bowl?

    thanks
    Debra

    • Gemma Stafford on February 12, 2019 at 9:28 am

      Yes, that’s a great idea to keep it fresh.

  14. Joy on February 10, 2019 at 2:50 am

    Dear Gemma,
    Tried out this recipe. It turned out very well! Extremely creamy and unputdownable….I topped it with some ganache and added some nuts.. Thanks for this quick recipe (by the way it took me precisely 20 minutes to make; pretty close to 15😄😜)

    • Gemma Stafford on February 11, 2019 at 1:04 am

      Hi Joy,
      Thank you for reviewing this recipe. I know, a lot of bang for the time input. I am so happy that you enjoyed this one, it is a good recipe for your repertoire. You will do it in no time next time round!
      Gemma 🙂

  15. lara on February 6, 2019 at 7:18 pm

    Hi Gemma! Just a quick question. Can I use coconut powder in baking instead of coconut flour or are they not the same? Thank you so much. I’m trying to go on keto so plain flour doesn’t work for me.

    • Gemma Stafford on February 7, 2019 at 4:43 pm

      Hi, for this recipe would suggest using shredded coconut.

  16. Virginia on February 4, 2019 at 3:35 pm

    This was delicious. I gave your link to others because of the positive reaction. I did use Truvia blend instead of plain sugar. And I used canned whipped cream (sorry) I used my heavy cream in the recipe. Thank you for another terrific recipe!!!! – Virginia

    • Gemma Stafford on February 4, 2019 at 4:05 pm

      WOW, ill have to try it with truvia, great job here!

  17. joana on February 4, 2019 at 1:40 pm

    can i substitute the milk to coconut milk? =)

    • Gemma Stafford on February 4, 2019 at 4:09 pm

      Hi, yes you can 😀

  18. Bonny on February 3, 2019 at 11:14 am

    I can never get too much coconut, and this recipe is superb! Thank you!

    • Gemma Stafford on February 4, 2019 at 4:04 pm

      Thank you 😀 Enjoy!

  19. Mila on February 3, 2019 at 2:05 am

    Hi Gemma, how much cornstarch shall i use instead of flour? Could i use cocoa powder instead of coconut (how many tbsp?) with a bit of orange zest?
    Thanks your the best 🙂

    • Gemma Stafford on February 3, 2019 at 2:50 am

      Hi Mila,
      I am not too sure about it! I think you will have to try it. 1/4 cup of cornstarch should thicken the milk/cream mix well. When it has come together as you like it stop stirring, that will do it.
      If you wish to add cocoa, do it before you thicken it, just add to the milk/cream mix.
      I hope this works out well for you, it is a type of chocolate pudding (https://www.biggerbolderbaking.com/?s=Chocolate+pudding) check out the recipes here too. Good luck with this, I hope you get it as you wish,
      Gemma 🙂

  20. marilyn Lambert on February 2, 2019 at 8:28 pm

    Excellent. Cannot believe how simple it was ti make. The results amazing!

    Thanks for Sharing!

    • Gemma Stafford on February 3, 2019 at 1:38 am

      Hi Marilyn,
      good! I am happy to have this kind review. This is one of the most requested recipes here on BBB, I am delighted you like it,
      Gemma 🙂

  21. Shanzeh Haroon on February 2, 2019 at 9:19 am

    Hi Gemma, thanks soooo much for your recipes! Quick question- How to you make your cake rise ? Mine usually only rise from the middle but not the sides. I butter my cake tins rather than using parchment paper

    • Gemma Stafford on February 3, 2019 at 2:16 am

      Hi there,
      This depends on a number of things, but most of all the recipe. You did not say which recipe you are using.
      In general terms I would say it sounds like you mix may be a little dry. The lining of the pan does not matter so much. butter the pan, scatter in a little flour and swirl it around to coat the pan, knock out the excess, that will assist in the rising of the cake. However if you make sure the batter is noce and soft, adding a little milk or buttermilk, then you should get an even bake.
      I hope this is of help,
      Gemma 🙂

  22. Pati on February 1, 2019 at 12:29 pm

    How about a veganized version?

    • Gemma Stafford on February 1, 2019 at 1:27 pm

      Oh, that’s a great idea! I’ll have to work on that!

    • Beverly Hitchcock on February 2, 2019 at 4:12 am

      Very good you Re easy to follow

  23. Rae on February 1, 2019 at 12:20 pm

    Thanks for the tip to make the crust without baking it! I’ll use this way from now on, the baking part is usually what kept me from making these types of pies!

    • Gemma Stafford on February 1, 2019 at 3:41 pm

      It’s my pleasure, its the bet Graham Cracker crust! Enjoy!

  24. glenda Hodge on February 1, 2019 at 4:11 am

    Thank you an actual ” CREAM OF COCONUT PIE”

    • Gemma Stafford on February 1, 2019 at 1:50 pm

      It’s my pleasure, enjoy!

      • Dilip Kumar on February 2, 2019 at 7:42 am

        Dear mam,
        Please suggest me some recipes that can be made in mixer.

        • Gemma Stafford on February 3, 2019 at 2:34 am

          Hi there,
          This is a big question! almost all of my 600 or so recipes here can be made in a mixer, but it does depend on the mixer!
          My best advice is ‘get to know your machine’ that is a big help. Figure out what the attachments do, and see the instruction book for suggestions. Most manufacturers have tutorials online too to help. Breads are easily made and kneaded in a mixer too, so get to know it!
          I hope this helps,
          Gemma 🙂

  25. Kesia on February 1, 2019 at 1:50 am

    Such a cool recipe.. Will definitely try it out😋😋❤️❤️

    • Gemma Stafford on February 1, 2019 at 1:29 pm

      Please do 😀

  26. Masai on January 31, 2019 at 8:32 pm

    Would love to receive the recipes for buffet menus, starters, Maine course n dessert to friandises

    • Gemma Stafford on February 1, 2019 at 1:42 pm

      That’s a great idea ill have to work on that for you!

  27. Faye Langton on January 31, 2019 at 6:14 pm

    Hello Gemma. I love your recipe and intend to make it soon. The thing is that I am a vegan and I love to try to veganise recipes. The dairy in this pie will not be a problem, but you say that the eggs are necessary for this to work. What if I make the custard with Birds custard powder? I know it doesn’t sound great but it is vegan and I could add some more flavour such as coconut milk. Some recipes are difficult, like this, and some are impossible, but I will keep testing!

    • Gemma Stafford on February 1, 2019 at 3:43 pm

      Yes, i think that might work you can also use a vegan gelatin like agar agar here to thicken the custard with out egg. Enjoy!

  28. Mélanie on January 31, 2019 at 6:01 pm

    May be better to make with coconut milk rather than dairy 🙂

    • Gemma Stafford on February 1, 2019 at 3:44 pm

      Yes, that’s a great idea, i need to try that too!

  29. Sarah W on January 31, 2019 at 5:12 pm

    Hi Gemma,
    Replacing the heavy cream with full fat coconut milk is a must! It just makes it that more DELISH!

    • Gemma Stafford on February 1, 2019 at 3:43 pm

      YUM, that’s a great idea!

  30. Ellie on January 31, 2019 at 4:52 pm

    Gemma, I’d like to know if I could replace the milk with coconut milk instead? Just to make it more coconutty.

    • Gemma Stafford on February 1, 2019 at 3:44 pm

      Yes, that will work here too, Enjoy!

  31. WUYAH MASSAQUOI on January 31, 2019 at 3:09 pm

    Beautiful coconut pie

    • Gemma Stafford on February 1, 2019 at 3:56 pm

      Thank you 😀

  32. Judy miksch on January 31, 2019 at 2:49 pm

    Would your pie be gluten free with the graham cracker crust?

    • Gemma Stafford on February 1, 2019 at 3:56 pm

      Hi, if you used a brand of gluten free Graham Crackers, then yes. Otherwise no, it is not.

  33. Rachael on January 31, 2019 at 1:20 pm

    Why not use a spring form pan in stead of the plastic wrap in the pan?

    • Gemma Stafford on February 1, 2019 at 3:47 pm

      You can do that as well, this is just my trick.

  34. Laurie on January 31, 2019 at 12:32 pm

    How do you remove the plastic wrap and transfer the pie to the serving plate without crumbling the pie?

    • Gemma Stafford on February 1, 2019 at 3:57 pm

      The whole pie is set very well so even while peeling back the pie, it will hold together very well!

  35. Acadiamom on January 31, 2019 at 11:47 am

    Great recipe! Thank you!

    • Gemma Stafford on February 1, 2019 at 1:57 pm

      It’s my pleasure!

  36. Myra on January 31, 2019 at 11:15 am

    Hi Gemma,

    For the filling could i use coconut milk instead of the cream as it will give more flavour and it is thick?

    Thanks

    • Gemma Stafford on February 1, 2019 at 2:02 pm

      Hi, yes you can if you’d like! That’s a great idea!

  37. Karol on January 31, 2019 at 10:29 am

    LOVE LOVE LOVE coconut! Will have to make this. How do you get the plastic wrap peeled off the bottom of the pie after it is removed from the pan?

    • Gemma Stafford on February 1, 2019 at 2:03 pm

      I’m delighted to hear that, i just gently peel it back before i place it on my serving dish. Enjoy!

  38. Marlene on January 31, 2019 at 10:06 am

    This is so good one on favorite pies. You out did yourself again Gemma. I love all your recipies. Keep it going.

    • Gemma Stafford on February 1, 2019 at 4:03 pm

      I am delighted to hear that, thank you for this message!

  39. Roberta Churchill on January 31, 2019 at 9:59 am

    Have you ever tried this with whipped coconut cream, the thick cream at the top of cans of coconut cream? For people like me with lactose intolerance this would be wonderful.

    • Gemma Stafford on February 1, 2019 at 4:04 pm

      I’ve never tried that but i think it’s a great idea!

  40. Cheryl Hargett on January 31, 2019 at 9:48 am

    I love the brilliant idea of lining the pie tin with plastic wrap!

    • Gemma Stafford on February 1, 2019 at 4:05 pm

      Thank you, it makes it so easy to remove 😀

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