Grandma’s Coconut Cream Pie – A Nostalgic, Silky, Heavenly Slice of Comfort

There are some desserts that feel like stepping into a warm memory… the kind that take you back to family gatherings, Sunday suppers, or special holidays when grandma would pull out her treasured recipe cards, worn from years of love and use. Grandma’s Coconut Cream Pie is one of those desserts—rich, silky, impossibly creamy, and bursting with the warm, tropical aroma of coconut. It’s the kind of pie that makes you close your eyes after the first bite because it tastes like pure comfort, wrapped in nostalgia.

This pie has been cherished for generations for a reason. It uses simple pantry staples—milk, sugar, eggs, vanilla, coconut, and butter—but transforms them into a luxurious coconut custard that sets beautifully inside a flaky pie crust. Topped with mounds of freshly whipped cream and toasted coconut flakes, every slice feels like a celebration.

What sets Grandma’s version apart is its homemade custard. No shortcuts, no boxed mixes—just slow stirring over gentle heat until the mixture becomes satin-thick and glossy. That custard base is infused with coconut for a rich flavor that’s never overwhelming, always perfectly balanced. The combination of vanilla, butter, and sweet coconut creates a harmony that feels as comforting as a warm hug.

Whether you’re making this for a holiday gathering, a summer dinner party, or simply craving a slice of old-fashioned pie that tastes like home, this coconut cream pie delivers every single time. It holds its own on a dessert table full of cookies and cakes—and often ends up being the first thing gone.

Let’s dive into the magic of Grandma’s Coconut Cream Pie, step by loving step.

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Ingredients:

Pie Filling

• 1 pre-baked 9-inch pie crust
• 1 ½ cups whole milk
• 1 cup canned coconut milk
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

Whipped Cream Topping

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup toasted shredded coconut (for topping)

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Instructions:

1. Prepare and fully bake a 9-inch pie crust according to package or homemade recipe instructions. Allow it to cool completely.
2. In a medium saucepan, whisk together sugar and cornstarch until combined.
3. Add milk and coconut milk gradually, whisking until mixture is smooth.
4. Cook over medium heat, whisking constantly until mixture begins to thicken and bubble.
5. Once thickened, reduce heat to low.
6. In a small bowl, whisk egg yolks. Slowly pour about ½ cup of the hot mixture into the yolks to temper them, whisking constantly.
7. Pour tempered yolks back into the saucepan while whisking.
8. Continue cooking 2–3 minutes until thick and creamy.
9. Remove from heat and stir in butter, vanilla, and shredded coconut.
10. Pour the hot filling into the cooled pie crust and smooth the top.
11. Cover with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming.
12. Refrigerate for at least 4 hours or until fully set.
13. Prepare whipped cream by beating heavy cream, powdered sugar, and vanilla until stiff peaks form.
14. Spread whipped cream over chilled pie.
15. Top with toasted shredded coconut.
16. Slice, serve cold, and enjoy this nostalgic classic.

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Tips & Tricks

• Temper the yolks carefully: This prevents scrambled eggs and produces a smooth custard.
• Whisk constantly: Coconut cream custard thickens fast—consistent whisking ensures even texture.
• Use whole milk: Low-fat milk won’t set as rich or creamy.
• Chill overnight: The longer it sits, the more sliceable and flavorful it becomes.
• Toast your coconut: It adds incredible flavor and a golden, crunchy finish.

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Variations

• No-Bake Option: Use instant coconut pudding and fold in whipped cream for a quick version.
• Meringue Topping: Replace whipped cream with fluffy toasted meringue.
• Chocolate Coconut Pie: Add melted chocolate to the custard for a Mounds-bar inspired twist.
• Pineapple Coconut: Fold in crushed pineapple (well-drained) for a tropical upgrade.
• Sugar-Free Version: Swap sugar for a 1:1 sugar substitute suitable for cooking.

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Serving Suggestions

• Serve chilled with extra toasted coconut on the edges of the plate.
• Pair with afternoon tea, after-dinner coffee, or iced vanilla latte.
• Add a drizzle of caramel or chocolate sauce for deluxe presentation.
• Serve with fresh berries for a light contrast.

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Storage Information

• Refrigerator: Keep pie covered up to 4 days.
• Freezer: Freeze without whipped cream topping for up to 2 months. Thaw overnight in fridge.
• Make-Ahead: Prepare the filling 1 day before and assemble just before serving.

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FAQ

Can I use unsweetened coconut?
Yes—just add 1 extra tablespoon of sugar to the custard.

Can I make this gluten-free?
Use a gluten-free pie crust.

Why didn’t my custard thicken?
It needed more boiling time, or cornstarch didn’t fully activate.

Can I use coconut cream instead of coconut milk?
Yes, but reduce butter by 1 tablespoon to avoid heaviness.

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History / Fun Facts

Coconut cream pie rose to popularity in the early 1900s when coconut—once considered exotic—became more widely available in American grocery stores. Families loved its tropical flavor and luxurious texture, and grandmothers everywhere added their own touches. Many recipes were passed down in handwritten notebooks and recipe boxes, becoming family treasures.

Grandma’s Coconut Cream Pie stands the test of time because it embodies everything comforting about homemade desserts: simplicity, tradition, and all the sweet, silky goodness that makes you close your eyes and savor the moment.