Coconut Cream Pie




Total Time: 55 mins

Prep Time: 35 mins

Cook Time: 20 mins

Yield: 12 servings

Dish Size: 9" Pie Dish, 12-oz. Mini Pie Dishes




  • 11 ounces shortbread cookies, ground fine (2½ cups cookie crumbs)
  • 4 Tbsp unsalted butter, melted
  • ½ cup sugar
  • ¼ cup cornstarch
  • ⅛ tsp salt
  • 1 13.5-ounce cancoconut milk
  • ¾ cup milk
  • 1 tsp pure vanilla extract
  • 1 Tbsp unsalted butter
  • 1¾ cups sweetened shredded coconut
  • 1½ cups heavy cream
  • 2 Tbsp powdered sugar





  1. Combine cookie crumbs and butter in a large bowl and stir until well combined. Press into bottom and up sides of one temp-tations® 9" pie dish or four mini pie dishes. Bake crust in a preheated 350ºF oven for 10 minutes. Let crust cool completely.
  2. Combine sugar, cornstarch, and salt in a medium-sized saucepan; whisk in coconut milk and milk until smooth. Cook over medium-high heat, stirring constantly until mixture boils. Boil for 1 minute. Stir in butter and vanilla. Transfer pudding mixture to a bowl, place a layer of plastic wrap directly on mixture, and chill.
  3. Spread shredded coconut on a baking sheet or temp-tations® Lid-It® and toast in a 375ºF oven until lightly browned, about 10-15 minutes. Set coconut aside to cool.
  4. Place heavy cream and powdered sugar in a large temp-tations® bowl and beat until stiff peaks hold.
  5. To assemble pie, add 1 cup toasted coconut to pudding mixture and stir to combine. Pour pudding mixture into pie dish(es). Top with whipped cream, and sprinkle with remaining coconut. Refrigerate until ready to serve.



Tara’s Tidbits®

I asked fans on Facebook about their favorite kinds of pie. And Coconut Cream Pie ranked right up there—so now I'm sharing my recipe! A tip: try your favorite cookie for the crust. Pecan Sandies, sugar cookies, or even chocolate wafers are a great choice.