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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
Cook Time 15 minutes
Total Time 4 hours 15 minutes
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.