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Grandma’s Coconut Cream Pie

Classic homemade coconut cream pie with a buttery crust, creamy coconut filling, and whipped topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 350

Ingredients
  

Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter chilled, cubed
  • 3-4 tbsp ice water
Coconut Filling
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 1/2 cups whole milk
  • 3 large egg yolks lightly beaten
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
Whipped Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • as needed toasted coconut for garnish

Equipment

  • Mixing bowls
  • Pie pan
  • Whisk
  • Hand mixer or stand mixer

Method
 

  1. In a medium bowl, combine flour and salt. Cut in butter until coarse crumbs form. Add ice water gradually and form dough. Chill 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll dough to fit 9-inch pie pan, trim edges, prick bottom with fork. Bake 20–25 minutes until golden. Cool.
  3. Whisk sugar, cornstarch, and salt in saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened.
  4. Temper egg yolks with a small amount of hot mixture, return to pan. Cook 1–2 minutes more. Stir in butter, vanilla, and shredded coconut.
  5. Pour filling into cooled crust. Smooth top. Refrigerate 4 hours or until set.
  6. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over pie. Garnish with toasted coconut.
  7. Slice chilled pie and serve. Enjoy!

Notes

Ensure pie filling is cooled before adding whipped cream to prevent melting. Blind-bake crust to avoid sogginess.