No Bake, Pies & Tarts

15 Minute Coconut Cream Pie

4.43 from 143 votes
My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes!
15 Minute Coconut Cream Pie

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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15 Minute Coconut Cream Pie Recipe

4.43 from 143 votes
My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes!
Author: Gemma Stafford
Servings: 8 slices
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!
Author: Gemma Stafford
Servings: 8 slices

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

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

For the Graham Cracker Crust:

  • 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.
  • 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.
  • 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:

  • 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. 
  • 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)
  • 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:

  • Top the pie with whipped cream and the reserved coconut. Enjoy!

Recipe Notes

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

 

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Sharon
Sharon
1 year ago

This recipe came out reaaally good and it was very quick and easy to make! I do think that the measurements (in grams) of melted butter for the crust was i correct though as the mixture came really wet and I had to add more buscuits.

Krystine
Krystine
1 year ago

I made this for my sister in law and she said it was the best she ever had! I swapped out one cup of milk for one cup of full fat coconut milk and instead of a tap of vanilla I used a half tsp of coconut extract and a half tsp of vanilla extract. Also I added some some sweetened coconut flakes I toasted to the custard it was to die for!

Jane
1 year ago

Hi Gemma, I love your recipes and can’t wait to make this one. I do want to know how you remove the cling wrap once you take the pie out of the pan. Seems tricky to do without breaking the pie. Thanks.

Squirmydad
1 year ago

I made this recipe for my wife for Mother’s Day, she requested Coconut Cream Pie and I had never made one so I thought it would be fun. It was! I didn’t use a graham cracker crust though as I substituted girl scout shortbread with toffee cookies to make the crust. That custard recipe was deliciously simple and I can see using it as a base for a lot of other cream filled treats. I don’t know how to post a picture so here is a link to the finished product;
https://flic.kr/p/S7De9n

Sarah Sharrad
13 days ago

Hello Gemma, is there a substitute for heaving whipping cream? It is very expensive in my country and hard to find.

Francisco Menendez
Francisco Menendez
1 month ago

Hi Gemma, love the clarity and precision of all your recipes. Wondering if one can use the custard from your Tiramisu recipe (cream & mascarpone) for the custard here and in your banana cream pie? Same custard recipe in any of your three pies? I find your Tiramisu custard super easy and delish! Thank you, Francisco, NY, NY

Helen
Helen
1 month ago

I tried this recipe twice, the first time I didn’t use whole milk and it didn’t set properly, my mistake. The instructions say to lower the Medium temp to Low in the #2 Instructions but then noticed you never said to use low on the video so it took a longer time to thicken. The second attempt I used whole milk instead of the 1% milk I used the first time but it still took 20-25 minutes for it to thicken enough to put into the pie shell by the instructions. It still didn’t set 100%. Taste is very delicious… Read more »

1 month ago

Love your recipes thank you 🙂

Laura Simmons
2 months ago

I made this and it’s awesome!! I did only have light cream and 2% milk. It wouldn’t thicken so I slowly sprinkled a little cornstarch in until it started to thicken. I was hoping I could get it to work! I was so anxious to try it, it was breakfast this morning and yum!!! I didn’t take a picture first though, darn it!!

Barbara Allen
Barbara Allen
2 months ago

Can you use sweetened coconut instead of unsweetened?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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