Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grandma’s Coconut Cream Pie

Grandma’s Coconut Cream Pie

Transform your kitchen into a nostalgic bakery with this timeless Grandma's Coconut Cream Pie recipe that promises to delight everyone at your table.

  • Total Time: 13 minute
  • Yield: 8-10 servings 1x

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 teaspoons vanilla extract
  • 2 cups flaked coconut

For the Whipped Cream Topping:

  • 2 cups heavy cream, cold
  • ⅓ cup granulated sugar
  • Toasted coconut flakes, for garnish

Instructions

  • Prepare the Oven: Begin by preheating your oven to 425°F (220°C) for the perfect crust-baking temperature.
  • Create the Creamy Base: In a large saucepan, combine unsalted butter and whole milk. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil.
  • Mix the Filling Components: While the milk mixture heats, use an electric mixer to beat together eggs, granulated sugar, and cornstarch for 4-5 minutes until well combined and slightly lightened in color.
  • Master the Tempering: Gradually add the hot milk mixture to the egg mixture in a slow, steady stream while beating constantly. This careful tempering prevents the eggs from scrambling.
  • Cook the Filling: Transfer the combined mixture back to the saucepan. Cook over medium-low heat, stirring constantly, for 10-12 minutes until thickened to a pudding-like consistency. Remove from heat and stir in vanilla extract.
  • Cool the Filling: Pour the hot filling into a large bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 2 hours.
  • Prepare the Crust: Meanwhile, place your pie crust in the pie plate, crimping the edges decoratively. Line with parchment and fill with pie weights. Blind bake for 10-15 minutes, remove weights, then bake an additional 10-15 minutes until golden brown.
  • Whip the Topping: In a clean mixing bowl, beat the cold heavy cream and granulated sugar until stiff peaks form.
  • Assemble the Pie: Once the filling is chilled, fold in the flaked coconut. Spread this mixture evenly in the cooled crust, top with the whipped cream, and garnish with toasted coconut.
  • Final Setting: Refrigerate the assembled pie for at least 1 hour before serving to ensure clean, beautiful slices.
  • Author: Linda
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes Chilling time: 3 hours