There are certain desserts that feel like a warm hug, and Grandma’s Coconut Cream Pie is one of them. This classic recipe has been passed down through generations, often appearing at Sunday dinners, church gatherings, and holiday celebrations. With its silky coconut filling, buttery flaky crust, and fluffy whipped cream topping dusted with toasted coconut, it embodies everything we love about comforting, old-fashioned desserts.

Coconut cream pie is the kind of dessert that tastes like home — nostalgic, creamy, perfectly sweet, and timeless. While many modern recipes rely on packaged pudding mixes, this recipe stays true to its roots with a fully homemade coconut custard cooked gently on the stovetop. It’s rich yet light, sweet without being overwhelming, and absolutely irresistible with its layers of texture.

If you’ve never made a homemade cream pie before, don’t worry. This recipe is simple, reliable, and walks you step-by-step through creating a pie that tastes straight out of Grandma’s kitchen. Once you master it, you’ll want to make it for every holiday, special occasion, and family gathering.

Let’s dive into the heartwarming world of old-fashioned coconut cream pie — from ingredients to tips, troubleshooting, storage, and fun variations.

Why Grandma’s Coconut Cream Pie Is So Loved

✔ It’s Comforting and Nostalgic

This is a true heritage-style recipe — no shortcuts, no mixes — just real ingredients and real flavor.

✔ The Creamiest Custard Filling

The stovetop method gives you a silky, rich coconut cream custard that sets beautifully.

✔ Flaky Pie Crust

Whether homemade or store-bought, a blind-baked crust provides the perfect contrast to the creamy filling.

✔ Topped with Fresh Whipped Cream

Light, airy whipped cream balances the richness of the custard.

✔ Toasted Coconut for Aroma and Texture

Adds crunch, color, and incredible flavor.

Ingredients

For the Pie Crust

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

For the Coconut Cream Filling

• 2 cups whole milk
• 1 cup coconut milk (unsweetened or full-fat canned)
• ¾ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ tsp salt
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 2 tbsp unsalted butter
• 1 ½ tsp vanilla extract

For the Whipped Cream Topping

• 1 ¼ cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• ¼ cup toasted shredded coconut (for garnish)

Instructions

1. Prepare the Pie Crust
   Blind-bake a 9-inch pie crust according to package or recipe instructions. Cool completely.
2. Make the Coconut Cream Custard
   In a medium saucepan, whisk sugar, flour, and salt. Slowly whisk in whole milk and coconut milk until smooth.
3. Cook the Filling
   Cook over medium heat, whisking constantly, until it thickens to a pudding consistency (5–7 minutes).
4. Temper the Eggs
   In a bowl, whisk egg yolks. Add ½ cup of hot mixture slowly into the yolks, whisking constantly.
5. Combine and Thicken Again
   Add the yolk mixture back to the saucepan. Cook another 2–3 minutes until smooth and thick.
6. Add the Flavorings
   Remove from heat and stir in butter, vanilla, and shredded coconut.
7. Fill the Pie Shell
   Pour the warm coconut filling into the cooled pie crust. Smooth the top.
8. Chill
   Refrigerate at least 4 hours or until fully set.
9. Make the Whipped Cream
   Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
10. Assemble the Pie
    Spread whipped cream over the chilled custard. Top with toasted coconut.
11. Slice & Serve
    Enjoy immediately or chill until ready to serve.

Grandma’s Coconut Cream Pie

A rich, creamy, old-fashioned coconut cream pie with homemade custard, flaky crust, and whipped cream topping.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American, Classic

Calories: 430

Ingredients

  

Pie Crust

• 1 9-inch pie crust pre-baked

Coconut Cream Filling

• 2 cups whole milk
• 1 cup coconut milk unsweetened
• 0.75 cup granulated sugar
• 0.33 cup all-purpose flour
• 0.25 tsp salt
• 4 egg yolks
• 1 cup sweetened shredded coconut
• 2 tbsp unsalted butter
• 1.5 tsp vanilla extract

Whipped Cream Topping

• 1.25 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 0.25 cup toasted shredded coconut for topping

Equipment

• Saucepan
• Whisk
• Mixing bowls
• Pie pan

Method

 

1. Blind-bake and cool the pie crust.
2. Whisk sugar, flour, and salt in a saucepan. Slowly add whole milk and coconut milk.
3. Cook over medium heat until thickened.
4. Temper egg yolks with hot mixture, then return to saucepan and cook until creamy.
5. Stir in butter, vanilla, and shredded coconut.
6. Pour filling into pie crust and chill at least 4 hours.
7. Beat heavy cream with powdered sugar and vanilla to stiff peaks.
8. Spread whipped cream over pie and top with toasted coconut.

Notes

For deeper coconut flavor, toast the shredded coconut for the filling as well as the topping.

Tips for the Best Coconut Cream Pie

Temper the Egg Yolks Slowly

This prevents scrambling and keeps the custard silky smooth.

Whisk Constantly

Cream pies thicken quickly — constant whisking prevents lumps.

Chill Long Enough

Cream pies need a full set time of at least 4 hours.

Use Whole Milk

Low-fat milk won’t give the custard enough richness.

Toast the Coconut

Toasting brings out deep, nutty flavor and adds texture.

Variations

Coconut Cream Pie with Meringue

Replace whipped cream with fluffy homemade meringue.

Chocolate Coconut Cream Pie

Add ½ cup melted chocolate to the custard.

Pineapple Coconut Cream Pie

Fold ½ cup crushed pineapple (drained) into the cooled custard.

Gluten-Free Version

Use a gluten-free crust and replace flour with cornstarch.

Serving Suggestions

• Chill overnight for the BEST texture
• Serve with hot coffee or sweet tea
• Add extra toasted coconut before serving
• Pipe whipped cream rosettes for a bakery-style look

Storage

Refrigerator

Store up to 3 days, covered loosely with plastic wrap.

Freezer

Not recommended — the custard may separate when thawing.