There’s something special about a homemade pie, especially when it’s a beloved family recipe like Grandma’s Coconut Cream Pie. This creamy, dreamy dessert is filled with a rich coconut custard and topped with fluffy whipped cream and toasted coconut. It’s the perfect blend of sweet, creamy, and nutty flavors that will transport you back to your childhood with every bite. Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this pie is sure to impress!
Why You’ll Love This Recipe
Grandma’s Coconut Cream Pie is a timeless dessert that combines a buttery, flaky crust with a luscious coconut cream filling. It’s topped with a generous layer of homemade whipped cream and sprinkled with toasted coconut for added texture and flavor. This recipe is perfect for coconut lovers and anyone who enjoys classic, comforting desserts.
The creamy coconut filling is made from scratch, using simple ingredients like milk, butter, eggs, and sugar. It’s easy to make and tastes far better than anything you can buy at the store. Plus, the use of a store-bought pie crust makes this recipe even more approachable for those who are new to baking.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious coconut cream pie:
For the Crust:
- 1 package store-bought pie crust: Thawed if frozen, for convenience and ease.
For the Coconut Cream Filling:
- ¼ cup unsalted butter: Adds richness to the filling.
- 3 ¼ cups whole milk: Provides a creamy base for the custard.
- 3 large eggs, at room temperature: Help thicken the filling.
- 1 ⅔ cups granulated sugar: Adds sweetness to the custard.
- ½ cup cornstarch: Acts as a thickening agent.
- 1 ½ teaspoons vanilla extract: For a touch of vanilla flavor that complements the coconut.
- 2 cups flaked coconut: Adds texture and coconut flavor to the filling.
For the Topping:
- 2 cups heavy cream, cold: Whipped to make a fluffy topping.
- ⅓ cup granulated sugar: Sweetens the whipped cream.
- Toasted coconut, to taste: For garnish and added flavor.
How to Make Grandma’s Coconut Cream Pie
Follow these steps to create a delicious coconut cream pie that’s perfect for any occasion:
Step 1: Preheat the Oven and Prepare the Crust
Preheat your oven to 425°F (220°C). Roll out the store-bought pie crust and place it into a 9-inch pie plate. Press the crust into the bottom and up the sides of the plate, trimming any excess. Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
Step 2: Blind Bake the Crust
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 10-15 minutes. Remove the pie weights and parchment paper, then bake for an additional 10-15 minutes, or until the crust is golden brown and fully baked. Remove from the oven and let it cool completely.
Step 3: Make the Coconut Cream Filling
In a large saucepan, combine the unsalted butter and whole milk. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture begins to simmer.
While the milk and butter are heating, beat together the eggs, granulated sugar, and cornstarch in a separate bowl using an electric mixer. Beat for 4-5 minutes, until the mixture is light and creamy.
Step 4: Temper the Eggs
Slowly add the hot milk and butter mixture to the egg mixture, a little at a time, whisking constantly to prevent the eggs from curdling. Once all the milk has been incorporated, return the mixture to the saucepan.
Step 5: Cook the Filling
Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 10-12 minutes. Remove from heat and stir in the vanilla extract.
Step 6: Cool the Filling
Transfer the warm coconut cream filling to a large bowl. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or until completely chilled.
Step 7: Prepare the Whipped Cream
In a mixing bowl, combine the cold heavy cream and granulated sugar. Beat with an electric mixer until stiff peaks form. Be careful not to overbeat, as this can cause the cream to become grainy.
Step 8: Assemble the Pie
Remove the chilled coconut cream filling from the refrigerator and fold in the flaked coconut. Spoon the filling into the baked pie crust and spread it out evenly.
Step 9: Add the Whipped Cream Topping
Spread the whipped cream over the top of the coconut cream filling, making decorative swirls with the back of a spoon or a spatula.
Step 10: Garnish and Chill
Sprinkle toasted coconut over the whipped cream for a finishing touch. Refrigerate the pie for at least 1 hour before serving to allow the flavors to meld and the pie to set.
Kitchen Equipment Needed
- 9-inch pie plate: For baking the crust and assembling the pie.
- Saucepan: For making the coconut cream filling.
- Electric mixer: For beating the eggs and whipping the cream.
- Mixing bowls: For preparing the filling and topping.
- Whisk: For tempering the eggs and stirring the filling.
- Spatula: For spreading the filling and topping.
- Plastic wrap: For covering the filling while it chills.
- Parchment paper and pie weights: For blind baking the crust.
