15 Minute Coconut Cream Pie Recipe

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. Already have an account? 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.

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.