Coconut Cream Pie

Coconut Cream Pie

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Tina Scarsdale


I found this recipe a while back while sitting in a waiting room. and its one of my husbands favorite pies. Thought I share.


☆☆☆☆☆ 0 votes

30 Min
2 Hr
Stove Top



  • 5 Tbsp
    butter, melted
  • 1 box
    graham crackers, crushed
  • OR

  • 1
    graham cracker pie crust

  • 2 c
    milk, low-fat
  • 2 Tbsp
  • 2 Tbsp
  • 1 tsp
  • 2 large
  • 2 1/4 c
    coconut, shredded(setting aside ¼ cup for sprinkling)
  • 1 tsp
    vanilla extract

  • 1/2 c
    coconut, shredded
  • 2 Tbsp
  • 1 c
    heavy whipping cream
  • OR

  • 1 c

How to Make Coconut Cream Pie


  1. Crush graham crackers(I use heavy rolling pin). Add melted butter to crackers.Press the mixture into a 9-inch pie pan with back of a spoon.Then set aside in the refrigerator.
  2. In a pot whisk milk,flour,sugar,salt and beaten eggs to a boil on low to medium heat stirring constantly, Once the mixture starts boiling, remove from the heat; the consistency should be thick.
  3. Add the coconut(*setting aside ¼ cup for sprinkling) and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
  4. Whip the cream until the consistency is thick. Add the coconut and sugar. Put the mixture over the chilled filling and then *sprinkle ¼ cup more for coconut on top!
    Chill for at least 2 hours before serving

Printable Recipe Card

About Coconut Cream Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American

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