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Grandma’s Homemade Coconut Cream Pie

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Grandma’s Homemade Coconut Cream Pie. Sweet coconut surrounded by a delicious creamy custard and topped with homemade whipped cream. This Grandma’s Homemade Coconut Cream Pie truly is the BEST!  A cool and creamy velvety coconut custard pie perfect for summer entertaining. Imagine sinking your fork into a flaky crust, followed by a lusciously smooth and rich filling, topped with a sprinkle of toasted coconut. Sounds like a dream, right? Well, for many, it’s not just a dream but a fond memory of their grandmothers’ homemade coconut cream pie. Passed down for generations, this classic dessert holds a special place in the hearts and taste buds of many. Get ready to indulge in some sweet nostalgia and learn the secrets to baking the perfect coconut cream pie.

Grandma's Coconut Cream Pie
This Grandma’s Coconut Cream Pie will take you back to your childhood.  I remember sitting at the kitchen table watching my grandma rolling out the pie dough, waiting for her to trim the edges so I could have a piece.  And then later, getting to enjoy the BEST homemade coconut cream pie!  If you know someone who is a coconut lover, treat them to this delicious pie. My grandma really knew how to make the best pies! This Old Fashioned Coconut Pie Recipe is worth every step and is worthy of any holiday dessert table.

How to make Grandma’s Coconut Cream Pie

Grandma's Coconut Cream Pie

CAN I REPLACE THE HOMEMADE WHIPPED CREAM TOPPING WITH COOL WHIP? Usually, I am all about making something semi-homemade. I have a whole category dedicated to easy semi-homemade recipes. But….in this case, PLEASE DON’T USE COOL WHIP. If you’re going to use Cool Whip, then you might as well use instant vanilla pudding, dump some coconut in it, and use a store-bought pie crust. If that’s the case, this is not the recipe for you. Trust me when I say this Old Fashioned Coconut Cream Pie is worth all the effort it takes to make it. The pie is packed with coconut flavor and offers a little bit of heaven with every bite. 100% my favorite coconut dessert of all time.

GRANDMOTHER’S COCONUT CREAM PIE RECIPE INGREDIENT LIST– full recipe below in recipe card

PERFECT EVERY TIME 10 MINUTE PIE CRUST INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 9 to 10 tablespoons cold water

COCONUT PIE FILLING INGREDIENTS

  • 3 large eggs
  • 1 2/3 cups granulated sugar
  • 1/2 cup cornstarch
  • 3 1/4 cups whole milk
  • 1/4 cup unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 2 cups sweetened coconut flakes

WHIPPED CREAM TOPPING INGREDIENTS

  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar

COCONUT TOPPING INGREDIENTS

  • toasted coconut

FLAKY PIE CRUST INSTRUCTIONS

  1. Add the flour and salt to a medium bowl; stir to combine.
  2. Using a pastry cutter, a fork, and a knife, cut in the shortening until the pieces are the size of small peas.
  3. Sprinkle water over the flour mixture, starting with 6 tablespoons.
  4. Work the water into the dough.
  5. Add more water, a tablespoon at a time, until the dough is moist.
  6. On a lightly floured surface, roll the dough to the desired size for a deep dish pie pan.
  7. Make the pie dough as directed.
  8. Roll dough into the desired shape and size and bake it “blind” (see below).

COCONUT CREAM PIE FILLING INSTRUCTIONS

  1. In a mixer, combine eggs, sugar, and cornstarch.  Using a whisk attachment, beat on medium for 5 minutes.  While the egg mixture is beating, add the milk and butter to a large saucepan and bring to a boil.  While the mixer is still moving, pour the hot milk mixture into the egg mixture in thirds.  Return all the ingredients to the saucepan.  Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens (about 10 minutes).  Remove from heat, stir in vanilla.  Transfer to a bowl, cover, and refrigerate until cooled (at least 2 hours).
  2. Prepare the flaky pie crust as directed and bake it using pie weights (I used dried beans).  Cool completely.
  3. When the custard mixture has cooled and thickened, add coconut and stir to combine.  Spoon coconut cream filling into cooled pre-baked pie crust.  Add the delicious light and fluffy homemade whipped cream.  Top with toasted coconut.  Store in the refrigerator until ready to serve.

WHIPPED CREAM INSTRUCTIONS

  1. In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form.

TOASTED COCONUT TOPPING (see below)

How to Blind Bake

Blind baking is the process of baking a pie crust without filling. The “pie weights” help keep the pie dough flat.

Grandma's Coconut Cream Pie
Grandma's Coconut Cream Pie
Grandma's Coconut Cream Pie

Press homemade pie crust into the bottom and up the sides of a pie pan and crimp the edges. Put a piece of parchment paper on top of the pie dough and fill it with pie weights or beans. Halfway through baking, take out the weights and continue baking until golden brown. Fill the baked pie shell with coconut filling.

Help! Why is My Coconut Cream Pie Filling Runny?

There are THREE things to pay attention to when making a custard pie filling.

EGGS: A cream pie filling relies on egg yolks because they are high in protein as well as fat, which is needed to create the rich, smooth texture that we expect in custards.

CORNSTARCH: This is added as a thickener and binder that helps prevent pies from weeping and will sop up any excess moisture in the filling.

COOKING: You need to cook the filling long enough so the mixture coagulates (this happens at 160°). Watch out! If you cook it too long and don’t stir the mixture enough, you’ll overcook the custard. OVERCOOKING breaks down those all-important proteins, and that’s when the weeping starts.

How to Save Runny Cream Pie Filling

  1. REHEATING: If your pie filling is still runny after cooling completely, you can try thickening it up by putting it back on the stovetop and bringing it to a boil. Be careful, though….if the reason your pie filling didn’t thicken was because it was overcooked, then this will not help.
  2. WHIPPED CREAM: This is perhaps the BEST way to go about trying to save your runny pie filling. ADD WHIPPED CREAM. This can be your favorite store bought version or homemade. I suggest since you took the time to make a homemade pie then go ahead and make homemade whipped cream. The amount needed depends on your pie filling. One cup of whipped cream should be enough to lighten and fluff your pie. GOOD LUCK!

Can I freeze this Coconut Cream Pie?

Grandma's Coconut Cream Pie
This pie can be completely made (including whipped cream topping) and frozen for up to 3 weeks.  Set out on the counter until the pie is defrosted (about 1 hour) or in the refrigerator overnight.

How to Freeze Homemade Coconut Cream Pie

Grandma's Coconut Cream Pie
Cover the pie with plastic wrap and then aluminum foil, making sure no part of the pie is exposed to freezing temps. To add another layer of protection, place the wrapped pie dish in a freezer-safe zip-top bag or airtight container.

IF YOU LIKE CUSTARD PIES, YOU MIGHT ALSO LIKE THIS EASY NO-FAIL CHOCOLATE PIE

Easy No Fail Chocolate Cream Pie

A rich, thick, decadent, and creamy chocolate pie that comes out perfect every time. Topped with fresh whipped cream and a swirl of chocolate fudge topping! It’s way better than instant pudding and just as easy. This Easy No Fail Chocolate Cream Pie will be the talk of the party. Scroll below for more ideas on how to make this party-pleasing pie.

HOW TO TOAST COCONUT

Preheat oven to 350°.  Pour coconut onto a rimmed baking pan.  Bake, stirring every couple of minutes, until some (not all) of the coconut is golden brown (about 10 minutes)

MORE HOLIDAY PIE RECIPES

Grandma's Coconut Cream Pie

Grandma's Coconut Cream Pie

Yield: 1 (10-inch) Deep Dish Pie

Sweet coconut surrounded by a delicious creamy custard and topped with homemade whipped cream.

Ingredients

For the Pie Crust

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 9 to 10 tablespoons cold water

For the Coconut Pie Filling

  • 3 large eggs
  • 1 2/3 cups granulated sugar
  • 1/2 cup cornstarch
  • 3 1/4 cups whole milk
  • 1/4 cup unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 2 cups sweetened coconut

For the Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar

For the Topping

  • toasted coconut

Instructions

For the Pie Crust:

  1. Add the flour and salt to a medium bowl; stir to combine.
  2. Using a pastry cutter, a fork, and a knife, cut in the shortening until the pieces are the size of small peas.
  3. Sprinkle water over the flour mixture, starting with 6 tablespoons.
  4. Work the water into the dough.
  5. Add more water, a tablespoon at a time, until the dough is moist.
  6. Roll dough to the desired size on a lightly floured surface, large enough for a deep pie pan.
  7. Make the pie dough as directed.
  8. Roll dough into desired shape and size and "blind" bake.

How to Blind Bake a Pie Crust:

Preheat oven to 425°.

Place the rolled dough piece into the pie pan, trim, and crimp the edges. Place a piece of parchment paper on top of the raw dough and weigh it down with pie weights, dried beans, or rice. Bake halfway (about 15-17 minutes) through the baking process. Remove paper and weights. Continue baking until crispy and golden (about 15-17 minutes).

For the Coconut Pie Filling:

In a mixer, combine eggs, sugar, and cornstarch.  Using a whisk attachment, beat on medium for 5 minutes.  While the egg mixture is beating, add the milk and butter to a large saucepan and bring to a boil.  While the mixer is still moving, pour the hot milk mixture into the egg mixture in thirds.  Return all the ingredients to the saucepan.  Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens (about 10 minutes).  Remove from heat, stir in vanilla.  Transfer to a bowl, cover, and refrigerate until cooled (at least 2 hours).

Prepare the pie crust as directed and bake it using pie weights (I used dried beans).  Cool completely.

Add coconut and stir to combine when the custard mixture has cooled and thickened.  Spoon custard into cooled pie crust.  Add the delicious light and fluffy homemade whipped cream.  Top with toasted coconut.  Store in the refrigerator until ready to serve.

For the Whipped Cream:

In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form.

For the Toasted Coconut:

Preheat oven to 350°.  Pour coconut onto a rimmed baking pan.  Bake, stirring every couple of minutes, until some (not all) of the coconut is golden brown (about 10 minutes)

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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Grandma's Coconut Cream Pie

Comments

Grandma’s Homemade Coconut Cream Pie — 52 Comments

  2. I’ve made a few coconut cream pies in my day but I have to say that this one is the best! My family loved it! It’s a keeper for sure! Thanks for sharing.?

    Reply ↓

  3. I JUST MADE THIS AND TASTED IT OMG IT WAS GREAT AND IT LOOKS SO PRETTY WOTH THE CREAM AND COCONUT ON IT. I MADE IT FOR A FRIEND THAT LOVES COCONUT CREAM PIE. LAST YEAR I MADE ONE AND IT WAS JASTY. THANK U GRANDMA FOR THIS GREAT RECIPE

    Reply ↓

  4. Question: Can you use coconut milk or cream instead of regular milk?
    I personally do not like the actual coconut, love the flavor though. However, I want to make one for someone else who loves coconut cream pie.

    Reply ↓

    • Hi Dea, Honestly I don’t know….so here’s my guess. Coconut milk and cream are thicker then regular milk becasue of that I would recommend using regular milk to make your custard.

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  5. I made this for Thanksgiving, it’s great! I do think the sugar could be cut back some. Planning to make again soon. this is by far the best coconut cream pie I have ever made.

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    • Hi Luann, You’re right typically you would use egg yolks in a custard type pie…except for this recipe. Using 3 whole eggs is correct. Have a wonderful holiday! ?

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  8. It’s a messy winter’s day in Maine. My grand daughter (who is 21) and I were discussing coconut cream pie. I found this recipe yesterday and decided to make it. I have never made a good coconut cream pie until today! LOVE THIS PIE!

    It is a deep dish kind of pie. Nice and thick just the way we like it. I will make this often. Thank you and your Grandma as my grand daughter thanked me today.

    Reply ↓

    • Hi Linda, In section of pie filling ingredients 2 cups is mentioned. All that goes into the filling. Under the section “topping” is listed toasted coconut. The amount you add to the top of the pie is up to you. 1 cup should be plenty.♥

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  12. How long does it take to set in fridge ? It thickened on stove but I assume it has to get much thicker in fridge

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  13. I just finished baking this great pie.. one of de best i ever taste.. my husbandlove it.. and today is his birthday.. and found this great recipe. Thank you for share.

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    • Hi Cheryl, Sure, you can use a store bought crust but after going to all the trouble of making a homemade custard, I would recommend making your own crust. You can make it ahead of time and freeze it in the pan. With that being said a store bought crust will work the same as homemade just not taste the same.♥

      Reply ↓

  15. Omg this is the best recipe ever, I love it.I have made it twice by request so easy and delicious, better than The House of Pies really,will be my go too from now on. Thanks Rusty

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  16. I have made this recipe twice now, the first time I replaced the vanilla with coconut flavored extract and it was divine! The second time I substituted banana flowered extract for a banana cream pie. So delicious!

    Reply ↓

    • Hi Kenneth, Yes you can use a store bought pie crust. You could also make your own a week or so early and freeze it for when you need it for your pie.

      Reply ↓

  18. I love making this recipe
    Way more flavour than boxed
    powder. I use coconut extract instead
    of vanilla…for coconut family!

    Reply ↓

  20. Every year for Thanksgiving, Christmas, and Easter this is my go to recipe. This is the best Coconut Cream pie. Better than any of the old cafeterias like Morrisons, Piccadilly, and A&G. Now I am dating myself with all those old cafeterias.

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  24. I made this recipe and I added a cup of coconut milk and it turned out really awesome 🙂 Thankyou for this recipe it turned out amazing!

    Reply ↓

    • Hi Penny, Typically the recipe does make enough dough for two pie shells. This recipe is for a deep dish pie. The divide into two balls was an error and has been changed. Thanks for catching the error.💗

      Reply ↓

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