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I love a great old fashioned recipe, and especially one that tastes delicious and is easy to make.

This homemade coconut cream pie recipe is so good and has some variations you might like as well.

The first time I tried this microwave coconut cream pie recipe I was shocked at how it delicious and easy it was.

It is now one of my favorite recipes.

I got this recipe probably 35+ years ago from one of my close high school friends moms.

She passed away many years ago, but I always think of her when I use this recipe.

So, let’s get started and let me show you how to make the easiest coconut cream pie in the microwave.

Combine sugar and flour in a microwave safe bowl, then add milk and mix with a wire whisk.

Add egg yolks to milk mixture and beat well.

Microwave for 5 minutes on high.

Stir and microwave 3-5 more minutes. This will depend on the power of your microwave.

But, you want a consistency of pudding.

Remove bowl from microwave oven and add 2 tablespoons butter and 1 teaspoon of vanilla.

Add 3/4 cup coconut and mix together until well blended.

Pour into cooled pie shell.

Bake according to package directions or if you want to get crazy and make your own homemade crust, knock yourself out.

I’m only kidding, because I am always impressed when someone makes homemade pie crust.

Either way, you will want to use pie weights. More about this below.

Add meringue or whipped topping and top with toasted coconut.

I prefer the fresh whipping cream topping, but it is totally a personal preference.

Pie weights are usually small ceramic or metal balls used to weigh down your pie crust when you are going to blind bake.

These keep the pie crust from puffing up or shrinking away from the edge of the pie plate during baking.

Blind baking simply means pre-baking, before filling.

If you don’t have traditional pie weights, you can use dried beans or uncooked rice placed on the bottom of the crust.

They will serve the purpose of weighing down the pie, just like the weights.

Place a clean metal bowl over a pan of bowling water on the stove top.

Pour in 3 large egg whites (room temperature) and 1 cup of sugar.

Make sure there are no traces of egg yolk in the bowl of egg whites. They will not whip properly if there is any yolk in the mixture.

Heat the egg white mixture while stirring constantly with a wire whisk.

Continue mixing until the sugar is completely dissolved.

Remove bowl from over the boiling water and whip with a whisk attachment on an electric mixer on low speed for about 5 minutes.

Increase the speed and continue whipping for another 5 minutes until stiff peaks form.

Tip: room temperature eggs will whip to a greater volume.

Here is another method of making meringue also.

To toast coconut for the top of your pie, spread coconut flakes on a single layer on a baking sheet.

Bake in a 325 degree oven for 5-10 minutes.

Stir every few minutes until lightly toasted or golden brown.

Pies that are considered cream pies and include eggs or dairy need to be refrigerated.

Fruit pies, like apple or cherry pie, which don’t contain eggs and dairy, do not need to be refrigerated.

Also, any pie with a whipped cream topping will need to be refrigerated.

Cream pies can last in the refrigerator for 3-4 days.

Not only can you make coconut cream filling with this recipe, you can also make other cream pie fillings.

You can make chocolate pie, strawberry pie, lemon meringue pie, banana cream pie and even banana pudding, and the list goes on.

I have personally used it to make all of the pie variations I mentioned above, but you can use it for basically any cream pie.

You just adjust the flavors you are adding.

For example, for a chocolate pie, you would add 1/4 cup cocoa powder to your filling after microwaving and before pouring into the pie shell.

For a strawberry pie, you would make it the same way as the coconut pie, just don’t add the coconut. Add fresh sliced strawberries on top of the pie filling after you fill the pie shell.

Then top with fresh whipped cream.

For banana pie you would add sliced bananas on then top with whipped cream.

Or for banana pudding, layer with banana slices and vanilla wafers on top of the filling.

One of the great things about this recipe is that it’s so convenient for special occasions or holidays when you need to make several desserts.

Since it takes so much less time to make, you can whip up several in no time.

And even make different flavors using some of the variations I mentioned above.

It’s also great if you need a quick dessert to take to a neighbor or friend.

Perhaps you are taking dinner to someone who has just had a baby or had surgery.

This yummy pie is sure to put a smile on their face.

I like to collect pie plates from thrift stores and keep on hand to use when I am taking a homemade pie to a friend.

It makes a nice presentation instead of taking in a disposable pan. And they don’t have to return the dish.

I hope you enjoyed this recipe for how to make the easiest coconut cream pie in the microwave.

I would love to know if you give it a try.

blessing and happy baking,