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.

Ingredients

Scale

For the crust:

1 package store-bought pie crust, thawed if frozen

For the coconut cream filling:

¼ cup unsalted butter
3 ¼ cups whole milk
3 large eggs, at room temperature
1 ⅔ cups granulated sugar
½ cup cornstarch
1 ½ tsp vanilla extract
2 cups flaked coconut

For the topping:

2 cups heavy cream, cold
⅓ cup granulated sugar
Toasted coconut, to taste

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

Nutrition

Serving Size: 1 slice (1/8th of pie)
Calories: 480
Sugar: 33g
Sodium: 210mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 44g
Fiber: 2g
Protein: 6g
Cholesterol: 125mg

Keywords: coconut cream pie, coconut dessert, homemade pie, whipped cream topping, Southern dessert