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Grandma’s Coconut Cream Pie

A classic creamy coconut custard pie topped with whipped cream and toasted coconut — just like Grandma used to make.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 2.5 cups whole milk
  • 1 cup sweetened shredded coconut
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 4 large egg yolks
  • 0.25 tsp salt
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract optional
Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 cup toasted coconut flakes for garnish
Crust
  • 1 pre-baked 9-inch pie crust

Equipment

  • Saucepan
  • Whisk
  • Mixing bowls
  • 9-inch pie plate

Method
 

  1. Pre-bake a 9-inch pie crust and let it cool.
  2. Toast shredded coconut in a skillet until golden.
  3. Whisk sugar, cornstarch, salt, and milk in a saucepan over medium heat.
  4. Temper egg yolks and return mixture to saucepan, cooking until thickened.
  5. Stir in butter, vanilla, coconut extract, and shredded coconut.
  6. Pour filling into crust and chill until set.
  7. Top with whipped cream and toasted coconut before serving.

Notes

This timeless pie combines creamy custard and coconut flavor with a flaky crust and whipped topping — a nostalgic dessert favorite.