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Grandma's Coconut Cream Pie

Classic coconut cream pie with silky custard filling, toasted coconut, and whipped cream topping - a nostalgic dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Traditional
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1.5 cups graham cracker crumbs or 1 pre-baked 9-inch pie crust
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch salt
Coconut Cream Filling
  • 2.5 cups whole milk
  • 1 cup coconut milk full-fat
  • 0.75 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.25 tsp salt
  • 4 egg yolks large
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1.5 cups sweetened shredded coconut
Topping
  • 1.5 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 0.75 cup sweetened shredded coconut toasted

Equipment

  • 9-inch pie dish
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Baking sheet

Method
 

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, melted butter, and salt. Press into 9-inch pie dish and bake for 10 minutes. Cool completely.
  2. In a medium saucepan, whisk together whole milk, coconut milk, sugar, cornstarch, and salt until smooth with no lumps.
  3. Cook mixture over medium heat, whisking constantly, for 8-10 minutes until thickened and bubbling.
  4. In a separate bowl, whisk egg yolks. Slowly add 1 cup of hot milk mixture while whisking constantly. Pour egg mixture back into saucepan.
  5. Continue cooking for 2-3 minutes, whisking constantly, until very thick. Remove from heat and stir in butter, vanilla, and shredded coconut.
  6. Pour filling into cooled crust. Press plastic wrap directly onto surface and refrigerate for at least 4 hours or overnight.
  7. Toast shredded coconut on baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes, until golden brown. Cool completely.
  8. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form, about 3-4 minutes.
  9. Spread whipped cream over chilled pie. Sprinkle with toasted coconut. Refrigerate 30 minutes before serving.
  10. Slice with a hot, clean knife for neat cuts. Store covered in refrigerator for up to 3 days.

Notes

For best results, add whipped cream topping no more than 4-6 hours before serving. The custard filling can be made up to 2 days ahead. Toast coconut carefully as it burns quickly. Use full-fat coconut milk for richest flavor.