Grandma’s Coconut Cream Pie – A Timeless Classic From Scratch
Every family has a recipe that stands above the rest — a signature dessert that makes the whole house smell warm and nostalgic. For many families, that dessert is Grandma’s Coconut Cream Pie. Creamy, silky, lightly sweet, and loaded with real coconut flavor, this old-fashioned pie is the kind that makes every generation fall in love with it all over again.
This pie is more than dessert. It’s the slice your grandma served at holidays, birthdays, Sunday dinners, and every moment that mattered. It’s the kind of recipe she knew by heart — no shortcuts, no canned fillings, no instant pudding. Just real ingredients, slow cooking, and the magic of homemade coconut custard.
In this complete guide, you’ll learn everything about making the perfect coconut cream pie: how to make the custard thick and silky, what coconut to use, how to keep the crust crisp, and the secrets our grandmothers passed down through experience, not cookbooks.
Why This Coconut Cream Pie Is Truly Special
Creamy, velvety custard
Made with coconut milk, egg yolks, and a touch of butter, the filling tastes like a tropical dream.
Real coconut flavor
No artificial coconut extract — this recipe uses real shredded coconut, toasted for deeper flavor.
Flaky, buttery crust
Whether homemade or store-bought, the pie crust bakes until crisp to support the custard.
Cloud-like whipped topping
Fresh whipped cream makes the pie feel light and airy.
Time-tested, family-approved
This is the pie that’s been passed down for decades — simple, honest ingredients and truly unforgettable flavor.
The Components of the Perfect Coconut Cream Pie
1. The Crust
The base of the entire pie. Blind baking keeps it crisp and prevents sogginess.
2. The Custard
A slow-cooked mixture of coconut milk, whole milk, sugar, egg yolks, and cornstarch. It thickens on the stovetop into a silky pudding.
3. The Coconut
Toasted shredded coconut enhances both flavor and texture.
4. The Topping
Freshly whipped cream makes the pie melt in your mouth.
Ingredients
Pie Crust
- 1 pie crust, homemade or store-bought (9-inch)
Coconut Custard Filling
- 1 1/2 cups coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 4 large egg yolks
- 1 cup sweetened shredded coconut
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- Pinch of salt
Whipped Cream Topping
- 1 1/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Additional toasted coconut for garnish
Instructions
- Blind bake the crust:
Preheat oven to 375°F (190°C). Place pie crust in a 9-inch dish. Line with parchment and pie weights. Bake 12–15 minutes until lightly golden. Cool completely. - Toast the coconut:
Spread shredded coconut on a baking sheet. Bake at 325°F for 5–8 minutes until golden. Watch closely — it browns fast. - Start the custard:
In a saucepan, whisk coconut milk, whole milk, sugar, and salt over medium heat. - Mix cornstarch + egg yolks:
In a bowl, whisk cornstarch with egg yolks to form a smooth paste. - Temper the yolks:
Slowly drizzle hot milk into the yolk mixture while whisking constantly. - Thicken the custard:
Pour yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick and pudding-like. - Finish the filling:
Remove from heat. Stir in butter, vanilla, and toasted coconut. Cool 10 minutes. - Fill the crust:
Pour custard into cooled crust. Smooth the top. - Chill:
Refrigerate at least 4 hours, preferably overnight. - Make the whipped cream:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. - Assemble:
Spread whipped cream over chilled pie. Top with additional toasted coconut. - Serve cold:
Slice and enjoy Grandma’s comforting classic.
Grandma’s Coconut Cream Pie
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Blind bake pie crust until lightly golden, then cool completely.
- Toast shredded coconut in the oven at 325°F for 5–8 minutes until golden.
- Heat coconut milk, whole milk, sugar, and salt in a saucepan over medium heat.
- Whisk cornstarch and egg yolks together in a bowl to form a smooth paste.
- Temper the yolks by slowly adding hot milk while whisking.
- Return mixture to saucepan and cook until thickened into custard.
- Remove from heat; stir in butter, vanilla, and toasted coconut.
- Cool custard slightly, then pour into pie crust.
- Refrigerate at least 4 hours or overnight until fully set.
- Whip cream, powdered sugar, and vanilla to stiff peaks, then spread on pie.
- Garnish with toasted coconut and serve chilled.
Notes
Tips for the Best Coconut Cream Pie
1. Don’t skip tempering
This prevents scrambled eggs and keeps the custard smooth.
2. Toast the coconut
Toasting boosts flavor more than any extract could.
3. Chill long enough
The custard must set completely before slicing.
4. Use real coconut milk
Coconut cream or light coconut milk won’t give the same richness.
5. Keep crust crisp
Brush warm crust with a thin layer of melted chocolate or egg white if storing overnight.
Flavor Variations
Coconut Banana Cream Pie
Add sliced bananas on top of the custard before adding whipped cream.
Chocolate Coconut Cream Pie
Spread melted chocolate on the crust before filling.
Pineapple Coconut Cream Pie
Fold in crushed pineapple (drained well).
Coconut Lime Pie
Add lime zest to the filling for tropical brightness.
Serving Suggestions
Serve with:
- toasted coconut flakes
- a drizzle of caramel
- fresh berries
- a dusting of powdered sugar
Perfect for:
- holidays
- summer cookouts
- family reunions
- potlucks
- Sunday dinners
Storage
- Refrigerate: Up to 3 days
- Do not freeze: Custard will separate
Frequently Asked Questions
Why is my filling runny?
It needed more time to cook or chill. Cornstarch activates only after several minutes of heat.
Can I make this ahead?
Yes — the pie can be fully prepared the day before, but add the whipped cream right before serving.
Can I use coconut cream?
It’s too thick; stick to full-fat coconut milk.
