Coconut Cream Pie Recipe

Slice of Coconut Cream Pie on a white plate

This smooth and creamy custard pie is a decadent delight! Made with Truvia Cane Sugar Blend, it contains 21%* fewer calories and 50% less sugar* per serving than the full-sugar version. Makes one nine-inch pie (12 slices).

Prep Time: 30 minutes

Cook Time: 20 minutes

Serving size: 1 slice (80g)

Calories: 180 Calories



  • 9-inch single layer pie crust


  • 1 cup skim milk, divided

  • 34 cup coconut milk, divided

  • 14 cup + 2 Tbsp Truvia Cane Sugar Blend

  • 12 tsp salt

  • 14 cup cake flour

  • 3 Tbsp corn starch

  • 1 whole egg**

  • 1 egg yolk

  • 2 egg whites

  • 1 Tbsp butter

  • 1 tsp vanilla extract

  • 12 cup grated coconut



  • 1.

    Prepare single baked pie shell according to package instructions.

  • 2.

    Combine milk, 14 cup coconut milk, 14 cup Truvia Cane Sugar Blend, and salt in heavy bottom saucepan (a pan that is thicker at the base) and bring slowly to a boil.

  • 3.

    Pour remaining 34 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Beat until smooth.

  • 4.

    Pour about 14 cup of the boiling mixture into the egg yolks to temper them. Then gradually pour the egg yolks back into the boiling mixture while whisking. Stir until the mixture thickens.

  • 5.

    Remove the mixture from heat and stir in the butter and vanilla.

  • 6.

    Gradually add remaining Truvia Cane Sugar Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined.

  • 7.

    Pour filling into a baked pie shell and sprinkle evenly with grated coconut.

  • 8.

    Cool pie completely on wire rack and store refrigerated.

  • 9.

    Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia Cane Sugar Blend and vanilla extract.

  • 10.

    Spread whipped topping over the cooled pie before serving.

  • 11.

    Refrigerate leftovers.

*This coconut cream pie contains 180 calories and 6 grams of sugar per slice as compared to the full-sugar version that contains 230 calories and 13 grams of sugar per slice.

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Nutrition Per Serving

Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 45mg
Sodium 180mg
Total Carbohydrate 19g
Dietary Fiber <1g
Total Sugars 6g
Erythritol 3g
Protein 4g
Vitamin D 2% DV
Calcium 4% DV
iron 6% DV
Potassium 2% DV
Coconut Cream Pie is rated 5.0 out of 5 by 8.
Rated 5 out of 5 by from Phenomenal Pie! I made this for my husband, who has tried other sugar-free coconut cream pies, and he loved it. I wish it would have been a bit more firm, but it still turned out nice looking and the flavor is great! We'll definitely be using this recipe in the future!
Date published: 2019-01-27
Rated 5 out of 5 by from Best coconut cream pie I've ever had- hands down! I made this sugar-free pie for Thanksgiving for my diabetic sister-in-law and everyone ended up loving it! Can't believe its sugar-free! The custard filling is so creamy and has a wonderful natural coconut flavor. Gonna be making it again very soon!!!
Date published: 2017-11-24
Rated 5 out of 5 by from So creamy! This turned out amazing my kids loved it will make again.
Date published: 2017-01-07
Rated 5 out of 5 by from Love this pie!! This pie is DELISH!! I made this for my husband who is diabetic but loves his sweets. My daughter loved it too. Bake two because it goes fast!!
Date published: 2017-01-06
Rated 5 out of 5 by from Tastes great! I made this pie and was delighted to find that the taste was wonderfu
Date published: 2016-02-28
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