Homemade Coconut Cream Pie

This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush.

slice of coconut cream pie on a plate

Coconut. You either love it or hate it.

Considering my adoration for coconut cake, you know I fall in the first category. And if you’re reading this, I assume you do too. Obviously this is what you need to make next!!

If you’re not in the coconut gang, you should probably skip this one. But coconut cream pie isn’t *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought!) whipped cream has to offer, you’ll enjoy each forkful.

Coconut cream pie

I’m hosting Easter Sunday this year and have my heart set on coconut cream pie for Easter dessert. I worked HARD on this recipe, taking what I learned from butterscotch pudding and banana cream pie, then incorporating both into a coconut variation. Let’s dive in.

Video Tutorial: Coconut Cream Pie

Let’s watch how to make coconut cream pie in a quick video tutorial. I walk you through each part of the recipe, including blind baking the pie crust.

3 Parts to Coconut Cream Pie

This pie is made completely from scratch!

  1. Pie Crust – Pie crust shell must be fully blind baked. Don’t worry, I teach you how.
  2. Creamy Coconut Filling – We’ll make this on the stove.
  3. Whipped Cream – Very simple. You can add toasted coconut on top, too.

 

Coconut cream pie slice on a plate

Fully Blind Bake Pie Crust

Some pie recipes call for fully baked crust and some recipes need a partially baked crust. Lemon meringue pie requires a partially baked pie crust because it will continue to bake with the filling. Coconut cream pie, like French silk pie for example, is a no-bake pie– the filling does not go in the oven. We obviously don’t want to eat raw pie dough, so we need a fully blind baked pie crust.

I published an entire tutorial about blind baking pie crust. I repeat *some* information here, but I encourage you to review the tutorial prior to beginning this coconut cream pie recipe.

  1. Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
  2. Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
  3. Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
  4. Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of these pie weights is needed!)
  5. Bake until the edges are lightly brown, about 15 minutes.
  6. Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
  7. Return to oven until the entire pie shell is golden brown.
  8. Cool pie shell completely. You can do this up to 3 days ahead of time!

This baked pie crust “shell” is crispy, flaky, and ready for a creamy coconut filling.

Blind baked pie crust in glass pie dish

Can of coconut milk

Coconut Cream Pie Filling Ingredients

Most of the time, coconut cream pie is nothing more than vanilla pudding with some coconut thrown on top. Let’s make a REAL coconut filling using thick coconut milk. Since coconut milk doesn’t have a very strong flavor, we’ll add sweetened shredded coconut and a splash of coconut extract. Don’t have coconut extract? Leave it out. The sweetened shredded coconut adds plenty of flavor. Here is a run-down of the ingredients:

  1. Egg Yolks & Cornstarch: Egg yolks and cornstarch thicken the pie filling. Combine the two first, then temper into the cooking mixture.
  2. Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different.
  3. Half-and-Half: I found heavy cream to be too thick, while whole milk was too thin. Half-and-half proved to be the best choice for this coconut cream pie recipe.
  4. Sugar: Use 2/3 cup to sweeten the filling. The sweetened coconut also helps!
  5. Salt: A bit of salt adds flavor.
  6. Sweetened Shredded Coconut: Sweetened shredded coconut is soft, moist, and sweet, so you won’t find dry crunchy chunks inside the creamy filling.
  7. Butter: Add 2 Tablespoons of softened butter for a soft, buttery consistency.
  8. Vanilla Extract & Coconut Extract: Both add phenomenal flavor.

2 images of egg yolks for coconut cream pie in glass measuring cup

How to Make Coconut Cream Pie Filling

Like most homemade pudding, the coconut filling is made on the stove.

Bring the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks & cornstarch together and have them ready for tempering. To temper, add *some* of the boiling coconut mixture into the egg yolks, then add it all back into the pot. This *slowly* raises the egg yolk’s temperature. The purpose of tempering is to prevent scrambling them. You can watch me temper the egg yolks in the video above.

Off-heat, stir in the coconut, butter, vanilla, and coconut extracts. Next, pour the warm pudding into cooled crust, then cover and chill until thickened.

Coconut cream pie filling in saucepan

Perfect Make-Ahead Dessert!

The coconut filling must “set” inside the baked pie crust shell. This usually takes about 3 hours, though it keeps in the refrigerator for up to 1 full day… as long as you keep hungry eyes away from it!! This pie is way too tempting, even without whipped cream on top.

Whipped cream in glass bowl

Homemade Whipped Cream

Obviously we must add decoration and this pie’s favorite accessory is whipped cream. It’s simply… a must! You can go heavy or light on the whipped cream. I love a big mountain of the stuff, especially paired with the thick coconut filling and crispy pie crust. You need heavy cream, sugar, and vanilla extract. Add a splash of coconut extract too, if desired. Beat the ingredients together until medium peaks form. When you lift the mixer out of the bowl, a slightly sturdy peak should form. It won’t be liquid-y, nor will it be curdled. Keep your eye on it and don’t be afraid to stop the mixer and check the consistency as you whip.

You can pipe or spread the whipped cream on top. I used Ateco 849 piping tip and you can watch me pipe swirls in the video above. Don’t forget to top with more coconut! I actually used coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them, too!

Chill the pie for a few hours or you can serve it immediately.

Want to make coconut cream pie with meringue topping instead? Meringue is a convenient way to use up the egg whites. I recommend this meringue topping. You can toast it with a kitchen torch if desired. It tastes like marshmallows!

top of coconut cream pie zoomed in

Coconut cream pie slice

Coconut Cream Pie Success Tips

  1. Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks.
  2. Chill the pie crust inside the pie dish before blind baking. Pie dough must be cold.
  3. Thoroughly chill the pie filling before serving. Otherwise the pie will completely fall apart… and no one appreciates warm coconut pudding.

And if you dig creamy pie recipes…

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Coconut cream pie slice on a plate

Homemade Coconut Cream Pie

  • Author: Sally
  • Prep Time: 6 hours
  • Cook Time: 35 minutes
  • Total Time: 6 hours, 35 minutes
  • Yield: one 9-inch pie
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American

Description

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.


Ingredients

  • 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 (14 ounce) can full fat coconut milk*
  • 1 cup (240ml) half-and-half
  • 2/3 cup (130g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (80g) sweetened shredded coconut
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 teaspoon coconut extract

Whipped Cream

  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
  • 3/4 teaspoon pure vanilla extract
  • optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Instructions

  1. Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  2. Preheat oven to 400°F (204°C). Fully blind bake your pie crust. (Follow blind baking instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  3. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
  5. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
  6. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  7. Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
  8. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 5, and end of step 7. You can freeze the pie after step 5. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.
  2. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
  3. Coconut Milk: You need one 13-14 ounce can of full fat unsweetened coconut milk. (It’s usually never sweetened.) Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Shake it up before using. Do not use refrigerated carton coconut milk.
  4. Sugar in Whipped Cream: Some swear by granulated sugar in whipped cream, while others swear by confectioners’ sugar. If you’re only working with a few Tablespoons of sugar, it doesn’t really make a difference. Use whichever.
  5. Coconut Topping: I used unsweetened coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.

Keywords: coconut cream pie, pie

263 Comments

  1. This recipe is perfection! My brother in laws favorite pie is coconut cream. So I made him this recipe for his birthday. His grandma used to make him coconut cream pie and he is VERY picky about it. He LOVED this pie. He said it was the best he’s tasted since his grandma’s! I forgot to add the coconut extract to the custard, so I ended up adding about 1/4 teaspoon to the whip cream. Pretty sure he will be requesting it every year. I wish I could post a picture because it came out beautifully!

  2. Eileen Whiting says:

    Sounds great, what is the sodium count of this recipe,we are on a lower sodium diet.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Eileen, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  3. Oh my pie-ness, I just found this website and thank you thank you for teaching me how to make pie crust that didn’t suck! I made the peach blueberry pie a week ago with good old Georgia peaches and I was just amazed that the crust came out so flaky and delish. So good. Coconut Cream is my mom’s favorite. I want to make it for her October birthday. During the Covid, I started a bored baking binge in hopes to hone my skills some. I love this site. Thank you!

  4. Made this for the first time last night and my dinner guests were raving about how good it was. I don’t think I’ve ever liked a coconut cream pie as much as this one.

  5. GoodDay Sally!
    I would love to try this recipe, all this coconut deliciousness is tempting.
    Although i have a question and it’s a crucial one as it concerns the half and half.
    I cannot get any half and half here in S.A so i need to ask: may i use another sort of cream?
    Will heavy cream or normal fresh cream (whipping cream) do?

    I am currently making your coconut cake and the leftover yolks will fit perfectly here.
    Awaiting your reply before going through with it.

    I hope all’s well with the family!
    Thank you to you and your crew.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ariffa, You can use whipping cream in place of half and half for a thicker filling. Or you can try to use more of the canned coconut milk instead of half and half but it may not set up as thick. Let us know what you try!

      1. If you use normal fresh cream and cut it by a third with whole milk that would work just as well, so 2/3 cream to 1/3 whole milk 😀

      2. Stephanie @ Sally's Baking Addiction says:

        You can certainly try that!

  6. This tasted amazing! I did your all butter crust and it was a little tough to cut through. Do you think I over baked it? Thanks

    1. Hi Sofia! The crust may have been over-baked. It also could have been over-worked when preparing the dough and rolling it out. Be overly gentle with pie dough and try reducing the bake time by a few minutes.

  7. Amazing!

  8. Sally, I love love love your recipes! Just made this- it was super easy and even though I haven’t tasted it YET I did sample the filling with my finger and so yummy. I made a 10 inch shell so I 1.5’d the recipe to maximize the filling to shell ratio:)

  9. I made it exactly as directed and the filling did not set. i am thinking of pouring out and reheat with more cornstarch just to try to save it. The filling tastes good but I don’t want to eat it with a spoon. I am a little concerned it will end up tasting too much cornstarch. Any suggestions?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sandra, Did you make any substitutions? The egg yolks, full fat canned coconut milk, and 1/4 cup cornstarch should thicken things up considerably! If you wish you try it again you can try replacing the half-and-half with heavy cream for a thicker filling.

    2. Candice Crandall says:

      I have used this exact recipe 3 times (well w/o using the coconut extract) and every single time it was absolutely amazing, it set perfectly and was extremely flavorful….

      1. DAIRY FREE WORKS! I used Miiyokos vegan butter, and for the half and half I used equal parts oat milk and So Delicious plain vegan coconut yogurt. I also used an extra TBSP of cornstarch as I read a comment that dairy free might not thicken as much. With extra cornstarch the egg mixture was more like a paste, but it was alright once I started slowly tempering. In the end it was the perfect texture and set up amazingly! For the topping I used store bought vegan whipped topping but if I wasn’t lazy I would have made whipped coconut cream (tons of recipes online and easy). For the crust I was also lazy 🙂 and used store bought graham cracker crust. It was small and I thought I’d have too much filling but it was just right!

  10. I going to make this pie today, but instead of whipped cream I thought I would top it with your wonderful Swiss Meringue Buttercream. What do you think, overkill? Thanks for any suggestions.

  11. Hi Sally. Have you ever used almond extract in your coconut cream pies? My mother’s recipe does and I always found it gave it a nice taste.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Amanda, You can definitely add a bit of almond extract to this pie for additional flavor without making any other changes. Enjoy!

  12. OH MY GOSH!! This was delicious. My husband loved it. Love your detailed instructions. I used your recipe for the pie crust also. Thanks. I will be trying your other recipes soon.

  13. Absolutely love this recipe! The filling is so full of flavor! I would not change a thing!! My new go to coconut cream pie recipe….I did use my own pie crust recipe.

  14. Can I use coconut cream instead of coconut milk???? If so do I still use half and half in it???

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mary, You can try using the coconut cream to replace BOTH the coconut milk and the half and half but we haven’t tested it. Let us know how it turns out!

    2. Can I use Tapioca flour instead of the corn starch to thicken the filling?

  15. THIS! This recipe was PERFECTION! I made is exactly as written and it came out perfect and delicious. Due to preference I used a graham cracker crust. But the filling was set perfectly-creamy yet set, and the filling had a very natural coconut flavor. I’d give it more than five stars if I could!

  16. Hi Sally,
    Is the coconut extract absolutely necessary? Is there a substitute?

    Thanks, K

    1. Hi Kat, you can leave it out but you will lose that extra coconut flavor.

      1. I have used this recipe a number of time and have not used the extra flavour, it is a great tasting recipe and now when searching for a recipe to try I look for Sally first. Thank you for sharing it.

  17. Anita C. Tenewitz says:

    Dear Saliy,
    I want to make this today. I have a 10 inch plate but don’t understand the woman adding 1.5 to make more filling. Please advise me since I am just rolling out the crust. Please. I want it to be perfect but would like a 10 inch instead of a 9 inch.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Anita, We have not tested this pie in a 10 inch pan. If you are using our crust recipe you will want to use more than 1/2 of the recipe for your crust (since it makes two 9 inch crusts) and you can try multiplying the ingredients for the filling by 1.5, but again, we haven’t tested these exact amounts.

    2. Hi. I love this recipe it is delicious. I am wondering if it could be turned into a banana cream pie. Leave out the shredded coconut and coconut extract. Could I replace it with banana extract? Could I replace the coconut milk with anything else? The pudding base is just so good and fits a 9 inch pie great. Let me know your thoughts. Thanks!

  18. Hi Sally!

    It’s been a couple years now that I’ve been fan girl-ing () on your recipes and this coconut cream pie has drawn me to finally comment and tell you how AMAZING you are! First things first, my 7 year old daughter and I are on our 3rd round of coconut cream pie baking in the last month due to all the rave reviews from neighbors and friends. We followed it exactly as written including your pie crust recipe which we’ve LOVED and enjoyed getting the hang of over all this time spent at home these last few months. The whipped topping is just lovely and we’re planning to make a little extra tonight to add to our cinnamon rolls for tomorrow, Thanksgiving morning. Thank you for drawing me into baking and cooking with all your wonderful and helpful tips, pictures, and videos. I appreciate the time you put into all this to share with us ✨✨

  19. I was hesitant to try out a coconut recipe other than my 40 year favorite. I was not disappointed. It was delicious and easy too!!

  20. First time making a coconut cream pie, but I’ve made a ton of pies and this is by far the best pie I’ve ever made! I made it for my boyfriend and I’s Thanksgiving and I’m pretty sure we’ll devour the whole thing by the end of the weekend! Glad we didn’t have to share 😉 I did not add coconut extract and I lightly toasted sweetened coconut flakes for garnish. I also cheated and used Pillsbury refrigerated crust and it was delicious. (Next time I’ll make your crust)

  21. Coconut cream pie is my husband’s favorite, but no one else in the house likes it (myself included!). For Thanksgiving with just the four of us, I told him I’d make whatever dessert he wanted. He LOVED this pie. Excellent recipe. He’s also diabetic, so to ensure he could REALLY enjoy the pie, I substituted the sugar in the pie and whipped cream with Splenda, which worked beautifully. I’m so happy because usually you can’t really just sub in Splenda for baked goods. I also used unsweetened coconut and Land o Lakes fat free half and half (because that’s what we usually buy), and both of those subs worked out too. I don’t usually make any substitutions, but I researched these first and I’m so happy they worked for him. Oh, I also ran the filling through a strainer before adding the coconut due to a few eggy bits, oops. Easy save though!

  22. This is the best! The filling was the perfect amount of sweetness and had a great texture. It was a huge hit with everyone!

  23. Hi Sally!
    Any suggestion on when to add the whipped cream if the pie is being transported? Or can I add anything to the whipped cream to make it more stable?
    Thanks!

    1. Hi Anne! The whipped cream will hold up on the pie for a few days if refrigerated, but if at all possible, it would be best to wait until you arrive to add the whipped cream. Or you can certainly add a stabilizer such as gelatin. Hope this helps!

  24. Jennifer McPeak says:

    Hi! This looks amazing. I want to make it for my dad’s birthday (his fave pie) but have a question about the homemade whipped cream. How do you get the whipped cream to hold up for more than a couple of hours? There is no way this pie is going to be eaten in one sitting, so how does the topping not separate and deflate into a mess when the leftovers are sitting in the fridge for a few days? Thanks in advance for any tips for how to get homemade whipped cream to last because the taste is far superior to commercial stuff!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jennifer, When refrigerated this whipped cream won’t deflate on the pie after a couple of days. Usually with leftovers are are not quite as concerned with the looks, so if you pipe it on it may lose its shape a bit but it will still taste great! That said, feel free to add a stabilizer such as gelatin to your whipped cream.

      1. Thank you so much – I can’t wait to whip this up over the weekend!

  25. I made this for my father-in-law for Thanksgiving per his request. CCP is his favorite and my mother-in-law would make it every year just for him. She passed away in March and so I was determined to find the Best CCP for him. It was also the first time ever making pie. It was very simple and easy to follow your directions.
    Needless to say- HE LOVED IT!
    And so did everyone who tried it. I was told to keep this recipe for all future pies! Thank you!

  26. Hi. I love this recipe it is delicious. I am wondering if it could be turned into a banana cream pie. Leave out the shredded coconut and coconut extract. Could I replace it with banana extract? Could I replace the coconut milk with anything else? The pudding base is just so good and fits a 9 inch pie great. Let me know your thoughts. Thanks!

    1. Hi Abby, I would recommend using my Banana Cream Pie recipe instead!

  27. Robin Griffith says:

    Sally. Do you use sweet or unsweetened coconut milk n

    1. Trina @ Sally's Baking Addiction says:

      Hi Robin, you need a can of full-fat unsweetened coconut milk – see recipe note 3!

  28. So good! I made this for a pie bar at my cousin’s wedding (and made one for myself while I was at it), and while I didn’t attend, I’m told it was the first to go. I’ve even had several people say it’s haunted them ever since
    I added 1/4 tsp coconut extract to the whipped cream and thought it was a good addition.
    Also I used a can of coconut cream, since I had it on hand, and I would reccomend subbing part of the half and half for milk if that’s what you’re working with, too. The super fatty coconut cream makes the pie a little too thick, but clearly that wasn’t a deal breaker. 10/10.

  29. Louise Breves says:

    This recipe turned out beautiful !! When we go to CA I always like to eat at Arnold Palmers restaurant in La Quinta. Their coconut cream pie is so good. I have never had a coconut cream pie anywhere else as good as that restaurant. The other day I wanted to make a coconut cream pie so naturally I checked Sally’s Baking addition for a recipe. I make this pie today and it is fabulous! I just had a piece and I must say it’s as good as Arnold Palmers Restaurant. Love your recipe!!! Thank you so much for putting it on your blog.

  30. This pie is the absolute best. The instructions are so easy to follow and it’s come out perfect each time I have made it. Definitely my go to recipe! It is delicious with and without the coconut extract.

1 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×