Grandmas Coconut Cream Pie

Imagine sinking your fork through layers of silky, cloud-like coconut custard topped with pillowy whipped cream and crispy toasted coconut flakes. That first heavenly bite of Grandma’s Coconut Cream Pie instantly transports you to simpler times of family gatherings and homemade goodness. This isn’t just any dessert—it’s a treasured heirloom recipe perfected through generations. The delicate balance of creamy, sweet, and nutty flavors makes this Grandma’s Coconut Cream Pie an irresistible classic that never goes out of style. You’ll learn the secrets to achieving that perfect custard consistency and the little touches that make this coconut cream dessert truly special.

Why You’ll Love This Recipe

This Grandma’s Coconut Cream Pie recipe stands out from store-bought versions and modern adaptations by honoring traditional techniques while remaining approachable for bakers of all skill levels. The contrast between the buttery, flaky crust and the velvety coconut filling creates a textural masterpiece that delights with every forkful.

The double dose of coconut—both in the custard and as a toasted garnish—delivers an authentic tropical flavor that’s pronounced without being overwhelming. Unlike many modern recipes that rely on pudding mix shortcuts, this from-scratch method allows you to control the sweetness and achieve that distinctive homemade taste that simply can’t be replicated with processed ingredients.

The recipe’s straightforward approach eliminates common pitfalls, ensuring your custard sets beautifully every time. Plus, this nostalgic dessert has a remarkable ability to please both coconut enthusiasts and those who typically shy away from coconut desserts, making it the perfect showstopper for family gatherings, holiday celebrations, or anytime you need a comforting sweet treat.

Ingredients

For the Crust:

• 1 1/2 cups (180g) all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/2 cup (113g) cold unsalted butter, cubed
• 4-5 tablespoons ice water

For the Coconut Filling:

• 1 cup (200g) granulated sugar
• 1/4 cup (32g) cornstarch
• 1/2 teaspoon salt
• 3 cups (720ml) whole milk
• 4 large egg yolks, room temperature and lightly beaten
• 2 tablespoons (28g) unsalted butter
• 1 1/2 cups (120g) sweetened flaked coconut
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon coconut extract (optional for enhanced flavor)

For the Topping:

• 2 cups (480ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup (40g) toasted coconut flakes for garnish

The star ingredients in Grandma’s Coconut Cream Pie are the fresh coconut and farm-fresh eggs, which create an authentically rich custard that commercial versions simply can’t match.

Pro Tips

Perfecting your Grandma’s Coconut Cream Pie comes down to mastering three critical techniques:

First, achieve the perfect crust by keeping everything ice cold. Freeze your butter for 15 minutes before starting, use ice water, and chill the dough for at least an hour before blind baking. This creates those desirable flaky layers that provide the perfect foundation for your coconut filling.

Second, master the custard by exercising patience and precision. The most common pitfall is rushing the thickening process—whisk continuously over medium-low heat (never high) until the mixture coats the back of a spoon and holds a clean line when you run your finger through it. This typically takes 8-10 minutes. Rushing results in lumps or, worse, a filling that won’t set properly.

Lastly, toast your coconut flakes with vigilance. These can go from golden to burnt in seconds, so spread them in a thin layer on a baking sheet and watch them like a hawk, stirring every minute until they reach a light golden brown. This quick step (about 5-7 minutes at 325°F/165°C) adds tremendous depth of flavor and a beautiful textural contrast to your finished pie.

Instructions

Step 1: Prepare the Crust

In a large bowl, whisk together flour and salt. Add cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse pea-sized crumbs. Sprinkle ice water, one tablespoon at a time, mixing gently after each addition until the dough just holds together when pinched. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight to let the gluten relax.

Step 2: Blind Bake the Crust

Preheat your oven to 375°F (190°C). Roll out your chilled dough on a floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish, trim excess leaving a 1-inch overhang, then fold and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 7-10 minutes until golden. Cool completely on a wire rack.

Step 3: Create the Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth, then cook over medium heat, stirring constantly. When the mixture begins to simmer and thicken (about 6 minutes), remove 1 cup of the hot mixture and slowly drizzle it into your beaten egg yolks while whisking vigorously to temper them. Pour this egg mixture back into the saucepan, continuing to whisk constantly for about 2 more minutes until thick and glossy.

Step 4: Finish the Filling

Remove from heat and immediately stir in butter, vanilla extract, coconut extract (if using), and 1 cup of the flaked coconut. Keep stirring until the butter is completely melted and ingredients are fully incorporated. Pour the hot filling into your cooled pie crust, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.

Step 5: Prepare Topping and Serve

Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe the whipped cream over the chilled pie and sprinkle with toasted coconut flakes. For the best slice, dip your knife in hot water and wipe clean between cuts to achieve those picture-perfect slices of Grandma’s Coconut Cream Pie that showcase all the beautiful layers.

Variations

Chocolate Coconut Cream Pie: Transform this classic Grandma’s Coconut Cream Pie by adding 4 ounces of chopped semi-sweet chocolate to the hot custard mixture and stirring until melted and smooth. The rich chocolate undertones beautifully complement the tropical coconut flavor, creating a sophisticated twist on the traditional recipe. Top with chocolate curls alongside the toasted coconut for an elegant presentation.

Coconut Cream Pie with Graham Cracker Crust: For a quicker version with a delightful textural contrast, replace the traditional pastry crust with a graham cracker base. Combine 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter and 3 tablespoons sugar, then press firmly into your pie plate and bake at 350°F (175°C) for 8 minutes before cooling and filling.

Dairy-Free Coconut Cream Pie: Accommodate dietary restrictions by substituting the milk with full-fat coconut milk and using coconut oil in place of butter. This variation actually intensifies the coconut flavor profile of your Grandma’s Coconut Cream Pie while making it accessible to those avoiding dairy products. Top with coconut whipped cream made from chilled coconut cream for a completely dairy-free dessert that sacrifices none of the original’s creamy texture.

Storage/Serving

Store your Grandma’s Coconut Cream Pie covered in the refrigerator for up to 3 days. For optimal freshness, add the whipped cream topping and toasted coconut garnish just before serving. If you need to prepare completely in advance, consider using stabilized whipped cream (add 1/2 teaspoon unflavored gelatin bloomed in 1 tablespoon cold water to your cream while whipping) to maintain its texture longer.

For an elegant presentation, serve individual slices on chilled dessert plates drizzled with a light caramel sauce, which enhances the coconut’s natural sweetness. Accompany with a small scoop of vanilla bean ice cream for a deluxe dessert experience.

For a tropical twist, pair slices of Grandma’s Coconut Cream Pie with fresh pineapple or mango slices on the side—the bright acidity of these fruits beautifully balances the pie’s rich creaminess. A sprig of fresh mint adds a pop of color and aromatic freshness that elevates the entire dessert experience.

FAQs

Why is my coconut cream pie filling runny?
The filling for Grandma’s Coconut Cream Pie needs to reach a full boil to activate the cornstarch properly. Make sure you’re cooking it until it’s noticeably thickened and coats the back of a spoon. Also, allow a full 4-6 hours of refrigeration for it to set completely.

Can I use coconut milk instead of regular milk?
Yes! Substituting some or all of the whole milk with coconut milk intensifies the coconut flavor in your Grandma’s Coconut Cream Pie. For best results, use full-fat coconut milk from a can rather than the beverage version from the refrigerator section.

How do I prevent my crust from getting soggy?
Always fully blind bake your crust and let it cool completely before adding the filling. For extra protection, brush the inside of the baked crust with a thin layer of egg white while it’s still hot, then return to the oven for 2 minutes to create a moisture barrier.

Can I freeze coconut cream pie?
While possible, freezing isn’t ideal for Grandma’s Coconut Cream Pie as the texture may change upon thawing. If necessary, freeze the filled pie without topping for up to 1 month, thaw overnight in the refrigerator, then add fresh whipped cream before serving.

What type of coconut works best in this recipe?
Sweetened flaked coconut provides the best texture and flavor for traditional Grandma’s Coconut Cream Pie. However, you can use unsweetened coconut if you prefer less sweetness—just consider adding an extra 2 tablespoons of sugar to the filling.

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