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Grandma's Coconut Cream Pie

A classic, silky-smooth coconut cream pie made with homemade coconut custard, a flaky crust, and fluffy whipped topping—just like Grandma used to make.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Classic
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 pie crust homemade or store-bought, 9-inch
Coconut Custard Filling
  • 1.5 cups coconut milk full fat
  • 1 cup whole milk
  • 0.5 cup granulated sugar
  • 0.33 cup cornstarch
  • 4 egg yolks
  • 1 cup sweetened shredded coconut toasted
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • salt pinch
Whipped Cream Topping
  • 1.25 cups heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • toasted coconut for garnish

Equipment

  • Saucepan
  • Whisk
  • Pie dish
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Blind bake pie crust until lightly golden, then cool completely.
  2. Toast shredded coconut in the oven at 325°F for 5–8 minutes until golden.
  3. Heat coconut milk, whole milk, sugar, and salt in a saucepan over medium heat.
  4. Whisk cornstarch and egg yolks together in a bowl to form a smooth paste.
  5. Temper the yolks by slowly adding hot milk while whisking.
  6. Return mixture to saucepan and cook until thickened into custard.
  7. Remove from heat; stir in butter, vanilla, and toasted coconut.
  8. Cool custard slightly, then pour into pie crust.
  9. Refrigerate at least 4 hours or overnight until fully set.
  10. Whip cream, powdered sugar, and vanilla to stiff peaks, then spread on pie.
  11. Garnish with toasted coconut and serve chilled.

Notes

For extra stability, add 1 tbsp cornstarch to the whipped cream before whipping.