Go Back
Coconut cream pie is not just a dessert; it’s a slice of nostalgia, a sweet embrace that transports you to sun-kissed beaches and lush tropical landscapes. This beloved treat has graced tables across generations, and every family often has its unique spin on the classic recipe. However, nothing quite compares to the luxurious taste and texture of my Grandma's coconut cream pie. This recipe is not merely a collection of ingredients and steps but a cherished tradition that has been passed down through our family, filled with love and the promise of comfort in every bite.

Grandma’s Coconut Cream Pie

Experience a taste of tropical nostalgia with Grandma's luxurious coconut cream pie. This cherished family recipe combines a rich, creamy filling made from coconut and whole milk, with a crunchy graham cracker and coconut crust. Topped with fluffy whipped cream and toasted coconut, every slice is a delightful blend of textures and flavors. Perfect for any occasion, this pie is not just a dessert—it's a treasured tradition that brings loved ones together. Indulge in the magic of homemade sweetness!
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Coconut Cream Filling:

2 cups coconut milk

1 cup whole milk

¾ cup granulated sugar

⅓ cup cornstarch

½ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 cup sweetened shredded coconut, toasted

For the Whipped Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted coconut flakes for garnish

--

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix well until all crumbs are moistened.

        - Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let it cool completely.

          Make the Coconut Cream Filling:

            - In a medium saucepan over medium heat, combine the coconut milk, whole milk, and sugar. Stir until the sugar dissolves and the mixture starts to simmer.

              - In another bowl, whisk together the cornstarch, salt, and egg yolks until smooth.

                - Gradually whisk about 1 cup of the warm milk mixture into the yolk mixture to temper the yolks, then pour it back into the saucepan.

                  - Continue to cook, stirring constantly, until the mixture thickens and comes to a gentle boil (about 2-3 minutes).

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

                      - Pour the filling into the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

                        Prepare the Whipped Topping:

                          - In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

                            - Spread the whipped cream over the set coconut cream filling.

                              Garnish and Serve:

                                - Sprinkle toasted coconut flakes on top as a garnish.

                                  - Slice, serve, and enjoy this delicious pie that tastes like a tropical vacation!

                                    ---

                                      Prep Time: 30 minutes | Total Time: 4 hours 40 minutes | Servings: 8-10