If you are craving a dessert that feels like a warm hug from childhood, look no further than Grandma’s Coconut Cream Pie. This luscious pie combines a perfectly flaky crust with a rich, velvety coconut cream filling and a cloud of dreamy whipped topping crowned with toasted coconut. Every bite brings the sweetness of nostalgia wrapped in smooth textures and tropical flavors, making it a timeless favorite that’s perfect for sharing with loved ones on any occasion.

Grandma’s Coconut Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Grandma’s Coconut Cream Pie lies in its simple yet essential ingredients. Each plays a unique role, from lending creamy richness to providing that classic coconut crunch and that irresistible golden crust. Let’s dive into what you’ll need to create this masterpiece.

Pie crust: One package of store-bought pie crust, thawed if frozen — ready-made and flaky, saving you time without sacrificing taste.
Unsalted butter: ¼ cup — adds smooth richness to the coconut cream filling.
Whole milk: 3 ¼ cups — creates a silky base for the custard’s creamy texture.
Eggs: 3 large, at room temperature — essential for thickening and creating a luscious custard.
Granulated sugar: 1 ⅔ cups plus ⅓ cup for the topping — sweetens every layer just right.
Cornstarch: ½ cup — the secret thickening agent that makes the coconut cream filling perfectly set.
Vanilla extract: 1 ½ teaspoons — infuses warmth and depth into the custard.
Flaked coconut: 2 cups — brings tropical texture and flavor into the filling and topping.
Heavy cream: 2 cups, chilled — whipped until stiff to create the airy topping.
Toasted coconut: To taste — adds a crunchy, nutty garnish that takes the pie over the top.

How to Make Grandma’s Coconut Cream Pie

Step 1: Preheat and Prepare the Crust

Start by heating your oven to 425°F. Position your pie crust in the pie plate, pressing it gently into the bottom and up the sides. Bake it with pie weights for 10 to 15 minutes to avoid shrinking, then remove the weights and continue baking until it turns that perfect golden brown. This firm, buttery crust is the essential base that holds all the creamy delight inside.

Step 2: Make the Coconut Cream Filling

In a large saucepan, combine unsalted butter and whole milk, then heat over medium until it just reaches a boil, stirring occasionally. Meanwhile, beat together eggs, granulated sugar, and cornstarch vigorously for 4 to 5 minutes until smooth and somewhat thickened. Gradually add a few spoonfuls of the hot milk mixture into the egg mixture to temper it, whisking constantly so the eggs don’t scramble. Then pour this combined mixture back into the saucepan and cook over medium-low heat, stirring constantly, until thick and creamy—approximately 10 to 12 minutes. Off the heat, stir in vanilla extract for that comforting aroma.

Step 3: Chill the Filling and Complete the Pie

Transfer your warm coconut cream filling to a bowl and cover it tightly with plastic wrap to prevent a skin from forming. Chill it in the refrigerator for at least two hours to let it firm up. Before you’re ready to assemble the pie, fold in the flaked coconut to distribute that perfect chewy texture throughout the filling. Then pour the coconut cream filling into your cooled pie crust, smoothing it out evenly.

Step 4: Whip the Topping and Assemble

Using an electric mixer, beat the cold heavy cream and granulated sugar in a bowl until stiff peaks form—a texture so soft yet holds its shape. Generously layer this fluffy topping over the coconut cream filling, finishing with a sprinkle of toasted coconut for a beautiful, nutty crunch that enhances every bite. Refrigerate the completed pie for at least one hour to ensure everything sets beautifully before slicing and serving.

How to Serve Grandma’s Coconut Cream Pie

Garnishes

To elevate the presentation, sprinkle toasted coconut liberally atop the whipped cream, offering both visual appeal and a toasty crunch that complements the creamy filling. You can also add a few fresh mint leaves or a dusting of cinnamon for an extra special touch that surprises and delights.

Side Dishes

Grandma’s Coconut Cream Pie pairs wonderfully with simple sides like a fresh bowl of mixed berries or a light tropical fruit salad to brighten the richness. For a more indulgent experience, a cup of rich coffee or a glass of vanilla-infused milk enhances the pie’s luscious coconut flavors.

Creative Ways to Present

Looking to impress your guests? Serve individual mini pies or parfaits layered with coconut cream filling and whipped topping in clear glasses, garnished with toasted coconut and a cherry on top. Alternatively, create a coconut cream pie trifle by layering chunks of pie, coconut cream, whipped topping, and toasted coconut in a beautiful glass dish for a stunning and shareable dessert.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Grandma’s Coconut Cream Pie, cover it tightly with plastic wrap or aluminum foil and refrigerate. Properly stored, the pie stays fresh for up to three days, preserving its creamy texture and delicate flavors.

Freezing

This pie doesn’t freeze well once filled and topped with whipped cream, as the texture of the custard and cream can degrade. However, you can freeze the baked pie crust in an airtight container for up to a month and make the filling fresh when you’re ready to assemble the pie.

Reheating

Since this is a chilled custard pie, reheating is not recommended. Simply enjoy it cold or at room temperature for the best taste and texture. The cool creaminess is part of what makes Grandma’s Coconut Cream Pie so irresistible!

FAQs

Can I make the pie crust from scratch?

Absolutely! While store-bought crust works perfectly for convenience, a homemade buttery, flaky crust will add an extra layer of love and personalization that’s worth the effort.

What if I don’t have flaked coconut?

You can substitute with shredded coconut, but try to avoid sweetened versions if possible, as the filling already has plenty of sweetness. Unsweetened shredded coconut will keep the texture and flavor balanced.

Is it necessary to use whole milk?

Yes, whole milk provides the richness needed for a silky smooth custard. Using lower-fat milk might result in a thinner texture and less creamy taste.

How long should I beat the eggs and sugar mixture?

Beat for about 4 to 5 minutes until it’s smooth and somewhat thickened; this step is crucial to achieve the custard’s silky texture and helps incorporate air for lightness.

Can I prepare the pie a day ahead?

Definitely. In fact, making Grandma’s Coconut Cream Pie a day before serving allows the flavors to meld and the filling to set perfectly. Just cover it well in the fridge until you’re ready to enjoy.

Final Thoughts

There’s something truly special about Grandma’s Coconut Cream Pie that no store-bought dessert can match—a harmony of creamy, crunchy, and sweet with a nostalgia that warms the heart. Whether you’re sharing it with family or impressing friends, this pie is sure to become a beloved classic in your recipe collection. So, grab those simple ingredients, and treat yourself to a slice of pure joy!

Grandma’s Coconut Cream Pie Recipe

★★★★★

5.1 from 3 reviews

Author: Victor
Total Time: 3 hours 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Grandma’s Coconut Cream Pie is a rich and creamy dessert featuring a buttery pie crust filled with a luscious coconut custard, topped with fluffy whipped cream and toasted coconut. It’s a classic Southern treat that balances sweet coconut flavors with a smooth, velvety texture, perfect for any special occasion or a cozy family gathering.

Instructions

Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the pie crust.
Heat butter and milk: In a large saucepan over medium heat, add the unsalted butter and whole milk. Stir occasionally and bring the mixture to a boil.
Beat eggs, sugar, and cornstarch: Using an electric mixer, beat the eggs, granulated sugar, and cornstarch together for 4-5 minutes until smooth and slightly thickened. Gradually add the hot milk and butter mixture in small batches, beating continuously to temper the eggs and combine fully.
Cook the custard: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened, about 10-12 minutes. Remove from heat and stir in the vanilla extract.
Chill the filling: Transfer the hot custard to a large bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours until fully chilled.
Prepare the pie crust: Place the thawed pie crust into a pie plate and press it evenly on the bottom and sides. Line with pie weights or dried beans and bake for 10-15 minutes. Remove weights and bake for another 10-15 minutes or until golden brown. Let cool to room temperature.
Make whipped cream topping: In a chilled mixing bowl, beat the cold heavy cream with the granulated sugar until stiff peaks form.
Assemble the pie: Remove the chilled custard from the refrigerator and stir in the flaked coconut. Pour the coconut cream filling into the cooled pie crust, spreading evenly. Top with the whipped cream and sprinkle toasted coconut over the top for garnish.
Chill before serving: Refrigerate the assembled pie for at least 1 hour to set before slicing and serving.

Notes

Use fresh flaked coconut or unsweetened shredded coconut for best texture.
Make the pie a day ahead for the flavors to meld and easier slicing.
To toast coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
Ensure eggs are at room temperature to prevent curdling in the custard.
Cover the pie with plastic wrap or foil when refrigerating to avoid drying out the crust and topping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, stovetop custard preparation
Cuisine: American, Southern