Grandma's Homemade Coconut Cream Pie

There's something irresistibly enchanting about a slice of coconut cream pie. The creamy texture, the sweet aroma of coconut, and the flaky crust come together to create a dessert that is not only visually appealing but also a delightful treat for the taste buds. For many, coconut cream pie evokes memories of family gatherings, summer picnics, and special celebrations. It’s a dessert that embodies comfort, warmth, and nostalgia.

Grandma's Homemade Coconut Cream Pie

Delight in the nostalgic charm of Grandma's Heavenly Coconut Cream Pie! This classic dessert features a rich coconut custard filling nestled in a flaky crust, all topped with fluffy whipped cream and toasted coconut flakes. Perfect for family gatherings or summer picnics, this recipe captures the essence of love and tradition. Follow our step-by-step guide to recreate this beloved treat and make new memories in the kitchen! #CoconutCreamPie #Dessert #Baking #FamilyTraditions #ComfortFood #Recipe #SweetTreats

Print Recipe Pin Recipe

Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour

½ teaspoon salt

1 tablespoon granulated sugar

½ cup unsalted butter, chilled and diced

6 to 8 tablespoons ice water

For the Coconut Filling:

2 cups unsweetened coconut milk

1 cup whole milk

¾ cup granulated sugar

⅓ cup cornstarch

¼ teaspoon salt

4 large egg yolks, lightly beaten

1 tablespoon unsalted butter

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

For the Whipped Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted shredded coconut, for garnish

Instructions

Prepare the Pie Crust:

- In a large bowl, mix the flour, salt, and sugar.

- Cut in the chilled butter until the mixture resembles coarse crumbs.

- Stir in ice water, a tablespoon at a time, until the mixture forms a ball.

- Wrap in plastic and refrigerate for at least 30 minutes.

Bake the Pie Crust:

- Preheat your oven to 425°F (220°C).

- Roll out the dough on a lightly floured surface to fit a 9-inch pie plate.

- Place the crust in the pie plate and prick the bottom with a fork.

- Bake for 10-12 minutes or until lightly golden.

- Let cool completely.

Make the Coconut Filling:

- In a saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt. Whisk until blended.

- Gradually add the beaten egg yolks, whisking continuously until the mixture thickens over medium heat (about 5-7 minutes).

- Remove from heat and stir in the butter, vanilla extract, and shredded coconut.

- Let it cool for about 15 minutes, stirring occasionally.

Assemble the Pie:

- Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula.

- Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.

Prepare the Whipped Topping:

- In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.