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Grandma’s Coconut Cream Pie

A rich and creamy classic coconut cream pie with a flaky crust and fluffy whipped topping.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 2.5 cups whole milk
  • 1 cup heavy cream
  • 0.75 cup sugar
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 4 egg yolks
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 1 cup shredded coconut
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Hand mixer or stand mixer

Method
 

  1. Prepare and cool a baked pie crust.
  2. Heat milk and cream until steaming.
  3. Whisk sugar, cornstarch, salt, and egg yolks.
  4. Temper eggs with hot milk, then return to saucepan.
  5. Cook until thickened, stirring constantly.
  6. Stir in butter, vanilla, and coconut.
  7. Pour into crust and chill until set.
  8. Whip cream with sugar and vanilla, then spread on pie.

Notes

Chill at least 4 hours for best texture.