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grandma's coconut cream pie

A rich and silky old-fashioned coconut cream pie made with homemade coconut custard and topped with whipped cream and toasted coconut.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Classic
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 1 pre-baked 9-inch pie crust
  • 1.5 cups whole milk
  • 1 cup canned coconut milk
  • 0.75 cup granulated sugar
  • 0.33 cup cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
Whipped Cream Topping
  • 1.5 cups heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup toasted shredded coconut for topping

Equipment

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

Method
 

  1. Bake pie crust and allow to cool completely.
  2. Whisk sugar and cornstarch in saucepan.
  3. Slowly whisk in whole milk and coconut milk.
  4. Cook until thickened and bubbling.
  5. Temper egg yolks with hot mixture and return to saucepan.
  6. Cook 2–3 minutes more until thick and smooth.
  7. Remove from heat and stir in butter, vanilla, and shredded coconut.
  8. Pour hot filling into crust and cover with plastic directly on surface.
  9. Refrigerate at least 4 hours.
  10. Whip cream, powdered sugar, and vanilla to stiff peaks.
  11. Top pie with whipped cream and toasted coconut.

Notes

For neat slices, chill overnight before cutting.