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Coconut Cream Pie

This Coconut Cream Pie Recipe is based on reader requests. Outrageously addictive Coconut Cream Pie, just in time for summer parties! Fluffy, creamy, and oh-so coconutty. 

Coconut Cream Pie | ASpicyPerspective.com #pie #recipe #coconut

A few months back, I posted this fluffy banana cream pie recipe and had so many questions about how to turn it into a coconut cream pie, that I thought I better come up with an anwser.

See how this works? You demand, I deliver. *wink*

Of course this was no trouble for me. I adore all coconut cream recipes and was happy to oblige.

Coconut Cream Pie Recipe | ASpicyPerspective.com #pie #recipe #coconut

I would say coconut cream pie is in my blood.

For years I’ve witnessed my mother order this lavish dessert every chance she gets. I love watching her face light up when she notices coconut cream pie is on the menu.

In a moment, her years of wisdom melt into childlike delight, and I suddenly picture her as a little girl sitting on a kitchen stool in gingham and pincurls, waiting for my granny to serve up her favorite treat.

That’s the power of a good pie.

Perfect Coconut Cream Pie | ASpicyPerspective.com #pie #recipe #coconut

Nostalgic and homey, yet somehow possessing the very essence of luxury.

This coconut cream pie is no exception. Airy cream filling delicately kissed with coconut. Rich buttery coconut speckled pie crust, pillows of fresh whipped cream, and showers of toasted coconut.

Simple, yet extravagant.

I’m getting dizzy with excitement just thinking about it!

Easy Coconut Cream Pie | ASpicyPerspective.com #pie #recipe #coconut

This coconut cream pie recipe (and the banana cream pie recipe) eliminate the need for making a custard base, by substituting instant pudding and cream cheese. In my opinion, the tang of the cream cheese perfectly balances the sweetness of the coconut filling, and provides an ultra fluffy cream texture.

I actually prefer it to custard pies and hope you will too!

Coconut Cream Pie

Yield: 1 big pie

Prep Time:30 minutes active time

Cook Time:25 minutes

Ingredients:

For the Coconut Crust:

  • 1 1/4 cup all-purpose flour
  • 1 stick COLD unsalted butter (1/2 cup)
  • 1/3 cup shredded sweetened coconut
  • 1/2 teaspoon salt
  • 3-5 tablespoons ice cold coconut rum

For the Coconut Cream Pie:

  • 5.1 ounce box instant vanilla pudding
  • 15 ounce can cream of coconut
  • 1/2 cup coconut milk (or cow's milk)
  • 12 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 cup toasted coconut

Directions:

  1. For the Crust: Cut the butter into small cubes and place in the freezer to make sure it's very cold. Place 1/3 cup shredded coconut in the food processor. Pulse to finely chop. Then add the flour and salt and pulse again. Pour a couple ounces of coconut rum over ice to chill. Then add the cold butter to the flour mixture and pulse until it's finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine usually takes 4 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate for at least thirty minutes.
  2. Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a floured work surface, into a 14 inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan. Don't stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 15 minutes. Then carefully remove the foil and weights. Then bake again for 10 minutes. Cool completely before filling.
  3. Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. DO NOT take your eyes off the coconut while it's in the oven. It can turn black in a second!
  4. For the Filling: Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use.
  5. Using an electric mixer, whip the heavy cream with 1 tsp. vanilla and 3 Tb. sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth.
  6. Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour. Overnight is even better.

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125 Responses to “Coconut Cream Pie”

  1. Tieghanposted June 17, 2013 at 6:11 am

    Coconut cream pie!? That has got to be like a dream pie for me. I am coconut crazed at the moment and this is just pretty. Plus, it sounds amazing!

    Reply

  2. kitaposted June 17, 2013 at 6:23 am

    Wow. I’ve never had coconut cream pie…. I need to change that. Immediately.

    Reply

  3. Lizposted June 17, 2013 at 6:36 am

    This looks delicious….I can’t wait to try!

    Reply

  4. steph@stephsbitebybiteposted June 17, 2013 at 7:20 am

    Give me a fork now!! That filling is making me drool!

    Reply

  5. marlaposted June 17, 2013 at 7:27 am

    Totally down with this cream pie. Actually just started a “Coconutty” Pinterest board because of it!

    Reply

    • Sommer — June 17th, 2013 @ 7:31 am

      Love it! Happy to inspire. :)

      Reply

      • Margie — February 9th, 2015 @ 7:35 pm

        This was the absolute BEST pie I’ve ever made! You are a genius. I made it for a dinner party this past weekend because my husband loves coconut cream pie. It was easy to make and the final product looked just like the pics you posted. I got more compliments …. i deviated just a bit and used vodka and coconut extract for the crust because I always use vodka for pie crusts. I also added a bit of coconut extract and the toasted coconut to the custard, not a lot, but just enough to matter. Thanks for a fab recipe, I can’t wait to try the banana cream pie next!

        • Sommer — February 10th, 2015 @ 11:26 am

          Hi Margie! You just made my day!! Thanks for coming back to let me know you liked it. XOXO

  6. Julie @ Table for Twoposted June 17, 2013 at 7:40 am

    this is such a lovely cake, Sommer! I love how mile-high it is and the inside of it looks luscious!!

    Reply

  7. Jenny Flakeposted June 17, 2013 at 7:45 am

    Oh my goodness I love coconut cream pie! Lovely!!

    Reply

  8. Ali | Gimme Some Ovenposted June 17, 2013 at 7:53 am

    This looks so comforting!! Love a good coconut cream pie! :)

    Reply

  9. Gabyposted June 17, 2013 at 7:54 am

    ummm yes please. I’d like a whole pie just to myself!

    Reply

  10. Brian @ A Thought For Foodposted June 17, 2013 at 7:56 am

    This is one mighty fine looking pie! Most of my family, including Eric, aren’t big coconut fans but I’ve always been into it. Now, pass me a fork.

    Reply

  11. Mariaposted June 17, 2013 at 7:59 am

    I want a slice!

    Reply

  12. Jeanetteposted June 17, 2013 at 8:01 am

    Wow, what a beauty Sommer! Mile high pie!

    Reply

  13. Tara @ Unsophisticookposted June 17, 2013 at 8:16 am

    Oh yum — looks amazing!!!

    Reply

  14. Heather Christoposted June 17, 2013 at 8:21 am

    I seriously just ate a huge piece of coconut cream pie last night!!! I just love it!

    Reply

  15. Vanessaposted June 17, 2013 at 8:39 am

    Oh my! I will definitely be making this at some point this summer. Looks so delicious.

    Reply

  16. Laura (Tutti Dolci)posted June 17, 2013 at 8:50 am

    Such a gorgeous pie!

    Reply

  17. Cookin Canuckposted June 17, 2013 at 8:57 am

    That pie is just too gorgeous for words! Your family must have thought they were in heaven when you cut into it.

    Reply

  18. Cathy Pollak ~ Noble Pigposted June 17, 2013 at 10:04 am

    So wow, I think it’s the fluffiest Coconut Cream Pie I have ever seen! Gorgeous!!

    Reply

  19. Georgia @ The Comfort of Cookingposted June 17, 2013 at 10:17 am

    Wow, this is so gorgeous, Sommer! I could just sink a fork right into your gorgeous photos of this pie. It would be perfect to serve for summer entertaining!

    Reply

  20. ashley - Baker by Natureposted June 17, 2013 at 10:58 am

    I dream about pies like this! No lie. So gorgeous, Sommer!

    Reply

  21. Kristinposted June 17, 2013 at 12:22 pm

    I am SO envious that Griffin got to eat this pie!! No wonder his parting words from the sleep over were “thanks for that yummy pie”!!! Gotta make this happen.

    Reply

  22. Michelle B.posted June 17, 2013 at 12:31 pm

    I LOVE coconut cream pie! Sonic has an amazing coconut cream pie shake which is divine, if you never tried it. Anyway, I will be making this!

    Reply

  23. Aimee @ Simple Bitesposted June 17, 2013 at 2:50 pm

    You’re the pie queen!! I so remember that banana cream pie.

    This version looks as equally spectacular.

    Reply

  24. Russellposted June 17, 2013 at 3:00 pm

    This pie looks awesome! I wish I had the stuff to make it right now.

    Reply

  25. Maria W.posted June 17, 2013 at 3:27 pm

    I absolutely love cream pies!! I’m keeping this recipe! Thanks so much!

    Reply

  26. nessaposted June 17, 2013 at 3:32 pm

    Coconut makes everything better :)

    Reply

  27. Melissaposted June 17, 2013 at 4:41 pm

    I love coconut cream pies! yours looks delicious! =)

    Reply

  28. Ann Harrisonposted June 17, 2013 at 5:30 pm

    My absolutely FAVORITE pie – dessert – treat of all time. My birthday is coming up and I can’t wait to make this. (Sure, I’ll make my own birthday pie :-> )

    Reply

    • Sommer — June 17th, 2013 @ 6:21 pm

      Ann, I do the same thing. ;)

      Reply

  29. Sylvie @ Gourmande in the Kitchenposted June 17, 2013 at 6:02 pm

    What a beautiful thick slice of coconut goodness!

    Reply

  30. Stacy | Wicked Good Kitchenposted June 17, 2013 at 8:08 pm

    What a fabulous follow-up to your Banana Cream Pie, Sommer! I actually make a combo of both because I can never decide which one to make and serve. Thanks for sharing!

    Reply

  31. Miss @ Miss in the Kitchenposted June 17, 2013 at 9:03 pm

    Gorgeous pie, coconut is my husband’s favorite so I will have to make it for him! Love those dishes too!

    Reply

  32. Cheryl | Black Girl Chef's Whitesposted June 17, 2013 at 10:50 pm

    Cream cheese and vanilla pudding mix?! Seriously? That is one of the most gorgeous Coconut Cream Pies I have ever seen.

    I am going to have to try this recipe, because it does sound good. And if I can avoid standing at a stove making a custard, I’ll do it!

    Reply

  33. Sarahposted June 18, 2013 at 12:32 am

    Oh my goodness this looks delicious!! I have a family dinner on the weekend and I’m in charge of dessert. Now I know what I’m making :P

    Reply

  34. Janetposted June 18, 2013 at 1:57 am

    Yum! We have friends arriving for July 4th and I know they love Coconut Cream Pie because they served it to us when we visited them, but it was from Shari’s Restaurant.
    I will definitely make this for them. Thank you!

    Reply

  35. Ashley | Spoonful of Flavorposted June 18, 2013 at 7:44 am

    Absolutely gorgeous and looks delicious!

    Reply

  36. gina @ skinnytasteposted June 18, 2013 at 9:52 am

    OMG, I need this in my life!!!!

    Reply

  37. Colette @ JFF!posted June 18, 2013 at 10:16 am

    Sommer, this one is so luscious.
    I’m picturing myself on a beautiful tropical beach with palm trees swaying with the breeze, a slice of this coconut cream pie in hand….
    YUM YUM

    Reply

  38. irmaposted June 18, 2013 at 10:38 am

    Coconut Cream Pie :)

    Reply

  39. Brenda @ a farmgirl's dabblesposted June 18, 2013 at 2:24 pm

    You don’t need to preach to me about the power of a good pie, girl! ;) Your pie looks incredible. And those dishes, so much FUN!!

    Reply

  40. Stephanie @ Eat. Drink. Love.posted June 18, 2013 at 4:20 pm

    This looks incredible1 I seriously love the idea of putting rum in the crust!!

    Reply

  41. NanaScrivposted June 18, 2013 at 5:44 pm

    Oh, I want this sooooooooooooooooo much. I actually think I can make this one. But I would like it even better if you made it for me. Love Mom

    Reply

    • Sommer — June 18th, 2013 @ 7:52 pm

      Thanks Mom! <3 <3

      Reply

  42. Jocelyn (Grandbaby Cakes)posted June 18, 2013 at 7:21 pm

    I am drooling over this pie!

    Reply

  43. Dinaposted June 18, 2013 at 7:24 pm

    it looks amazing!

    Reply

  44. Nutmeg Nannyposted June 19, 2013 at 7:35 am

    I love coconut cream pie, this one looks absolutely fantastic!

    Reply

  45. Heather | Farmgirl Gourmetposted June 19, 2013 at 12:57 pm

    Be. My. Neighbor.

    Reply

  46. Alison @ Ingredients, Inc.posted June 19, 2013 at 7:44 pm

    omg yumness!

    Reply

  47. Mara Yagerposted June 19, 2013 at 8:02 pm

    i LOVE the form for this giveaway! This made entering SO easy compared to even Rafflecopter! what kind of form is this?? Can you email me @maralwallace@yahoo.com if you get time?? I’d love to know what kind of form you used!! Thanks for the giveaway, now I want some pie :)

    Reply

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  49. Kiran @ KiranTarun.composted June 19, 2013 at 11:37 pm

    OHMYYUM!! LOVE anything and everything coconut — and what a fun giveaway!

    Reply

  50. Carolynposted June 20, 2013 at 4:04 am

    Okay, first that pie is serious awesomeness! Love that it has rum in the crust. And second that set from Villeroy and Boche is just beautiful!

    Reply

  51. Marlyposted June 20, 2013 at 7:59 pm

    Coconut Cream Pie used to be my absolute favorite dessert as a child. Your recipe has inspired me to come up with a vegan version so I can make this my favorite again. Thanks so much! It was great seeing you again in Austin!

    Reply

  52. Emily @ Life on Foodposted June 22, 2013 at 4:23 am

    Coconut cream pie has my name all over it.

    Reply

    • matthew — December 5th, 2013 @ 5:14 pm

      I’ll eat it anyway

      Reply

  53. Jackie {Domestic Fits}posted June 25, 2013 at 10:04 am

    First, I think it’s kind of funny that someone looked at a banana pie and said, “so…..how do I completely change this into a totally different pie?”
    Second, it looks amazing, so beautiful. I’m not a fan of banana, but I adore coconut cream pie, this one looks so tall and perfect.

    Reply

  54. Barbposted June 25, 2013 at 12:39 pm

    Just wanted to thank you ,I got an email from villeryand boch telling me i won.Thank You so much!

    Reply

    • Sommer — June 25th, 2013 @ 10:35 pm

      Yay Barb! Congratulations!!

      Reply

      • Barb — June 27th, 2013 @ 3:02 pm

        I got my prize already that was so quick.The plates and cups are so cute!Thank You again

  55. Shainaposted June 26, 2013 at 11:32 am

    What a gorgeous coconut cream!

    Reply

  56. Angieposted June 28, 2013 at 1:00 pm

    I just made this for the long weekend camp out. I must say it is delicious! I added about a half cup of flaked coconut to the filling. Can’t wait to share this with my family!

    Reply

  57. Amy-Lynposted July 17, 2013 at 8:08 pm

    This looks super yum….but what is cream of coconut? I’ve never seen it here (in Canada). I’ve bought cans of coconut milk, which can be pretty creamy, but never ‘cream of coconut’. Help, I want to make this pie!

    Reply

    • Sommer — July 18th, 2013 @ 12:18 am

      Hey Amy, Cream of Coconut is usually found in the cocktail section. It’s a sweet coconut syrup that is used to make Pina Coladas!

      Reply

      • Shannon — November 30th, 2014 @ 2:16 pm

        Ooooooh… Thanks for clarifying that! I made it with coconut milk, which was ok, but really didn’t impart much of a coconut flavor. I added in some actual coconut to it as well, and it was still yummy, but a little on the bland side. Coconut syrup makes much more sense! I didn’t use your crust. Will try next time! But I used some pre-formed mini graham-cracker-crust torts and they were so cute. It made 12 and I still had so much left over filling, I probably could’ve made at least another dozen or another pie! You must have used a very deep dish!

    • Gabriela O — December 9th, 2014 @ 2:53 am

      also in Canada here! I used condensed milk as a substitute for the cream of coconut because I too raided my grocery store and couldnt find it for the life of me. Last minute in the isle I googled substitutions. it turned out wonderful, nice and full and thick.. I had way too much filling as well, but I just piled it on top of my pie. it was huge and left little room for whipped cream but honestly it was amazing.

      Reply

  58. Tammiposted July 19, 2013 at 7:17 am

    Oh my. Just discovered your site, and I’ve been craving coconut cream pie – must be a sign!

    Reply

  59. Jodieposted July 25, 2013 at 2:35 pm

    Could I substitute the coconut rum… I would like it to be kid friendly! What would you recommend?

    Reply

    • Sommer — July 26th, 2013 @ 6:08 am

      Try coconut extract, but just a tiny bit. :)

      Reply

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  61. Roseposted September 30, 2013 at 12:30 pm

    I made this recipe yesterday, it was a perfect desert. Everyone loved it but I was disappointed because as beautiful as it looked in the pie plate it needed more body. The filling was not runny but it fell out of the crust if that makes sense. There were 3 pieces left over and I had to immediately put them into containers because they were trying to ooze off the crust. Any suggestions on making the filling a little thicker without altering the flavor? My husbands 85 year old grandparents said they have never had such great tasting pie and she was a professional cook for most of her life. She suggested thickening with corn starch but did not understand it was not a cooked filling? I will make this again but probably not for a few months because it of the calories it must be loaded with.

    Reply

    • Sommer — October 1st, 2013 @ 6:30 am

      Hey Rose, It’s hard to tell with out seeing it myself, but I wonder if you need to whip the heavy cream a little more firm.

      Reply

    • Lori — December 15th, 2013 @ 3:05 pm

      Rose, use powdered sugar in the whipped cream instead of granular. It has corn starch in it and it really thickens it up.

      Reply

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  66. Carleneposted October 25, 2013 at 10:02 am

    OMG – this was delicious! I prefer it over the custard based pie that I make. Recipe easily translates to banana cream pie, so my question is…. do you have a recipe for chocolate cream pie to round out a perfect trifecta?? Thank you so much for sharing these great recipes!

    Reply

    • Sommer — October 25th, 2013 @ 10:24 am

      Hi Carlene, I have a banana cream pie and a chocolate peanut butter cream pie, but not just chocolate. I guess I need to remedy that!

      Reply

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  68. Erikaposted November 26, 2013 at 3:16 pm

    Can this pie be made a few days ahead?

    Reply

  69. Kelliposted November 27, 2013 at 2:23 pm

    So I got all the stuff today and by accident got cook and serve pudding. Can I still use this? Please let me know asap!

    Reply

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  72. Loriposted December 15, 2013 at 2:56 pm

    It came out great and it tasted good, but there is a sour aftertaste. I used only 8oz (instead of 12oz) of cream cheese as an accident…8oz is one package so I used it without checking the amount. It also had more sugar because I had to add a lot more to the whipped cream because it really needed it. I added powdered sugar instead adding more granular because it made it thicker. I also had to make double the amount of whipped cream because the 2 cups was not enough. I probably used more pie filling because all I had were 2 small boxes (I measured 5.1 but I know it was a little more). AND I used a shortbread crust because time was of the essence. (I made it for company and served right away.) I followed all of the other instructions with the coconut milk, cream of coconut, etc. and I made it according to your instructions.

    So, with less cream cheese and a lot more sugar in a doubled amount of whipped cream, more pie filling and a sweet shortbread crust, why does it have a sour aftertaste.? The pie does taste very good but maybe if it were a lemon or lime coconut pie, it should taste like that. But coconut cream is supposed to be sweet all the way through. Did I miss something that explained that it would have this flavor? Thanks.

    Reply

    • Lori — December 15th, 2013 @ 3:12 pm

      I just thought of this. A good way to describe it is coconut cheesecake. That is exactly what it tastes like! FYI.

      Reply

  73. Manya Phillipsposted December 26, 2013 at 10:12 pm

    I made this coconut cream pie for Christmas dinner this year. What a hit!!!!!! Best pie EVER! Thanks so much:) Can’t wait to try something else off your blog.

    Reply

  74. areeg magdiposted December 29, 2013 at 4:41 am

    ummm is there a substitute for coconut rum? thank you

    Reply

    • Sommer — December 29th, 2013 @ 7:54 pm

      Try coconut extract, but only use a little bit. :)

      Reply

  75. Terriposted January 11, 2014 at 10:46 am

    I used a dozen miniature marshmallows, microwaved until melted, added to the whipped cream to stabilize the cream. Worked out great, lovely pie.

    Reply

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  78. Cheryl Moulthropposted March 19, 2014 at 11:15 am

    Looks delicious. Will have to make for Easter!

    Reply

  79. Cheryl Moulthropposted March 19, 2014 at 11:16 am

    Will have to try for Easter. Looks delicious!

    Reply

  80. Paulaposted March 19, 2014 at 10:35 am

    It must run in the family! It’s my favorite!!

    Reply

  81. Bethposted April 11, 2014 at 2:46 pm

    I made this and it was a huge hit with my family. Thank you for the recipe! It’s now become my husband’s #1 requested dessert. For the crust, I used Girl Scout Shortbread cookies because Cookie Moms always have some left over.

    I put half a stick of melted and cooled butter, 1/3 C coconut flakes and an entire box of Shortbreads into my food processor until it was a fine crumb and would hold together. It made more than I needed for my Pyrex deep dish pie plate. I had about a half cup of crust mix left over. I let my kids use it as a topping because they don’t like coconut flakes. I baked the crust at 350F for about 10 minutes and let it cool before filling it. It was a good compliment to the delicious filling.

    Reply

  82. Sommerposted April 28, 2014 at 6:09 am

    Oh dear! Not sure, but let me see what I can do…

    Reply

  83. Nicole Lindstrom | Simply Happenstanceposted May 7, 2014 at 9:47 am

    Oh my this pie looks absolutely heavenly! Wishing my husband was a baker because this mama wants this pie for Mother’s Day!

    Reply

  84. Lindsayposted June 15, 2014 at 9:52 pm

    I’m a novice pie maker and this pie was pretty easy to make. It set up nicely and my family liked it. It was definitley yummy but It is extremely rich! Too rich for my tastes, and even my husband’s, who loves pie. Certinaly nothing wrong with rich desserts, but I would just say that this is definitely not a light and fluffy pie–it’s very dense.

    Reply

    • Letty — December 19th, 2014 @ 4:53 pm

      You might like a commercial graham crust filled with a coconut cream pudding mix…

      Reply

  85. leanneposted June 23, 2014 at 5:53 pm

    This was so good and easy to make! Thanks!

    Reply

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    Nice blog right here! Additionally your web site so much up fast!
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  90. Salwa Sabriposted September 17, 2014 at 12:54 pm

    I love food In all the world and In particular sweet I mead before Boston lemon cheesecake all my friends loved

    Reply

  91. Rob Newlandposted September 26, 2014 at 3:11 pm

    Wow! My wife and I made this pie yesterday. It is the prettiest most delicious pie we’ve ever made. I passed on the recipe and some bragidocius pictures to friends and family.

    Reply

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  95. Gabriela Oposted December 9, 2014 at 2:38 am

    As a first time baker, and by that I mean this was only the second pie i tried to make, ever, this was such a good recipe. Super easy to follow and it turned out spectacular. I am DEFINITELY making this again. I ended up bringing it to an unexpected Potluck and everyone loved it. amazing amazing amazing.

    Reply

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  99. Emily @ Life on Foodposted March 4, 2015 at 11:56 am

    I want a bite of this right now!

    Reply

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  102. Betty Pposted March 17, 2015 at 5:06 am

    I just happened upon your site by searching for a coconut cream pie on Pinterest! THIS IS THE BEST PIE I’VE EVER EATEN!!! I dislike comments like, “Oh, this looks delicious!” It does, but let’s hear from folks who have made the pie. The only change I made was I used Coconut flavored Pudding and Pie Mix in lieu of vanilla. This was exceptional! I’m now a subscriber and am searching for that banana cream pie recipe on your site. Thanks for sharing!

    Reply

    • Sommer — March 18th, 2015 @ 9:37 pm

      Thanks so much for coming back to comment Betty! XOXO

      Reply

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  105. Kurtposted April 6, 2015 at 10:35 am

    This pie is outstanding! Followed the recipe exactly. I initially ran across this pie as a dessert in a restaurant I frequent. They changed their dessert supplier so I have been trying to find the recipe for a year. This is the one, so delicious. Now I can satisfy my craving for this decadent dessert more frequently once again. FYI, coconut rum does not make the pie non-kid friendly as the alcohol is cooked off in the baking process.

    Reply

  106. Sommerposted August 11, 2013 at 6:48 pm

    Hey Patti, This recipe isn’t a custard (egg) based cream pie, which makes it almost fool-proof! Just make sure to follow the directions to a T and you’ll have your first cream pie success story. :)

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