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Grandma’s Coconut Cream Pie

A rich, creamy, old-fashioned coconut cream pie made with homemade custard and topped with fluffy whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Cookie Batter
  • 2 cups whole milk
  • 1 cup canned coconut milk
  • 0.75 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.25 tsp salt
  • 4 egg yolks large
  • 2 tbsp unsalted butter
  • 1.5 cups sweetened shredded coconut
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract optional
Filling
  • 1.5 cups heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup toasted coconut flakes

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Bake pie crust and allow to cool completely.
  2. Whisk sugar, cornstarch, and salt in a saucepan. Add milk and coconut milk.
  3. Cook until thickened. Temper egg yolks with hot mixture.
  4. Add yolks back to pan and continue cooking for 2–3 minutes.
  5. Remove from heat and stir in butter, vanilla, coconut extract, and shredded coconut.
  6. Pour custard into baked crust, smooth top, and chill for 4 hours.
  7. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  8. Spread on pie and garnish with toasted coconut flakes.

Notes

For the best texture, chill overnight before serving.