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Grandma’s Coconut Cream Pie Recipe

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4.5 from 79 reviews

Grandma’s Coconut Cream Pie is a classic dessert featuring a flaky baked pie crust filled with rich coconut cream pudding, topped with fluffy whipped cream and toasted coconut for an irresistible tropical treat.

Ingredients

Scale

For the crust:

  • 1 package store-bought pie crust, thawed if frozen

For the coconut cream filling:

  • ¼ cup unsalted butter
  • 3 ¼ cups whole milk
  • 3 large eggs, at room temperature
  • 1 ⅔ cups granulated sugar
  • ½ cup cornstarch
  • 1 ½ tsp vanilla extract
  • 2 cups flaked coconut

For the topping:

  • 2 cups heavy cream, cold
  • ⅓ cup granulated sugar
  • toasted coconut, to taste

Instructions

  1. Preheat Oven: Preheat the oven to 425°F to prepare the pie crust for baking.
  2. Heat Milk and Butter: In a large saucepan, add unsalted butter and whole milk. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
  3. Mix Eggs, Sugar, and Cornstarch: While the milk and butter heat, use an electric mixer to beat the eggs, granulated sugar, and cornstarch together for 4-5 minutes until smooth and slightly thickened.
  4. Combine Hot Milk Mixture Gradually: Gradually add the hot milk and butter mixture into the beaten egg mixture in several additions, beating well after each to temper the eggs and prevent curdling.
  5. Cook Filling Until Thickened: Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly for about 10-12 minutes, until the cream thickens. Remove from heat and stir in vanilla extract.
  6. Chill Filling: Transfer the hot coconut cream filling to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours to cool and set.
  7. Prepare and Bake Pie Crust: Press the thawed pie crust into a pie plate. Bake with pie weights at 425°F for 10-15 minutes, then remove weights and bake for an additional 10-15 minutes until golden and fully baked. Cool to room temperature.
  8. Whip Cream Topping: In a mixing bowl, beat cold heavy cream and granulated sugar with an electric mixer until stiff peaks form.
  9. Assemble Pie: Remove the chilled cream filling and stir in flaked coconut. Spread the coconut cream evenly into the cooled pie crust. Top with the whipped cream and garnish with toasted coconut to taste.
  10. Chill and Serve: Refrigerate the assembled pie for at least 1 hour to set before slicing and serving. Enjoy your homemade coconut cream pie!

Notes

  • Ensure eggs are at room temperature to prevent curdling when mixing with hot milk.
  • Use pie weights or dried beans to keep the crust from puffing up during baking.
  • To toast coconut, spread flaked coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
  • You can substitute the store-bought pie crust with a homemade flaky crust if preferred.
  • For best results, chill the filling thoroughly before assembling to ensure a firm pie.

Keywords: coconut cream pie, classic pie, coconut dessert, cream pie recipe, easy pie, homemade pie, whipped cream pie, tropical pie

Find it online: https://liamjayne.com/grandmas-coconut-cream-pie-recipe/