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Grandma's Coconut Cream Pie

A silky, old-fashioned coconut cream pie with homemade custard, toasted coconut, and a flaky pie crust—just like Grandma made.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American, Classic
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Coconut Cream Filling
  • 1 cup whole milk
  • 1 cup coconut milk canned
  • 0.5 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.25 tsp salt
  • 3 yolks egg yolks
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 2 tbsp butter
  • 1 cup sweetened shredded coconut
Crust
  • 1 pie crust pre-baked
Topping
  • 1.5 cups whipped cream
  • toasted coconut for garnish

Equipment

  • Saucepan
  • Whisk
  • Mixing bowls
  • Pie dish

Method
 

  1. Pre-bake pie crust and let cool completely.
  2. Whisk whole milk, coconut milk, sugar, cornstarch, and salt in a saucepan until smooth.
  3. Cook over medium heat, stirring constantly, until thickened and bubbling.
  4. Temper egg yolks with hot mixture, then return to saucepan and cook 2–3 more minutes.
  5. Remove from heat and stir in butter, vanilla, coconut extract, and shredded coconut.
  6. Pour filling into cooled crust and cover surface with plastic wrap.
  7. Chill at least 4 hours or until set.
  8. Top with whipped cream and toasted coconut before serving.

Notes

Best served chilled. Do not freeze. Toast coconut for deeper flavor.