homemade-coconut-cream-pie-recipe-grandmas-family-favorite
homemade-coconut-cream-pie-recipe-grandmas-family-favorite is the dessert I reach for when I want something simple, nostalgic, and guaranteed to make people smile. If you’ve ever craved a creamy pie that tastes like sunshine and comfort, this is it. The flaky crust, the silky coconut custard, the cloud of whipped cream on top, and a sprinkle of toasted coconut make it feel special without the fuss. I learned this one standing at my grandma’s elbow, and I still make it the same way because it just works. If you’re nervous about pies, don’t be. I’ll walk you through it in clear, friendly steps so you can relax and enjoy the process.
Bringing the simplicity of entertaining into your life
The beauty of this pie is how easily it fits into your life. Make the crust the day before, whisk the custard in one pot, and your fridge does most of the heavy lifting. When friends come over, I like to set it out already sliced. Plates go around, forks clink, and everyone falls quiet for that first buttery, coconutty bite.
When I’m in a hurry, I lean on a reliable crust method that never lets me down. If you want a refresher, I’ve got a step-by-step you can follow here: all butter pie crust. Once your crust is sorted, this becomes a low-stress dessert that still feels like a celebration.
The filling is all about balance. It’s rich but not heavy, sweet but not cloying, and the coconut flavor is gentle instead of loud. A little vanilla and a pinch of salt keep it grounded. And because we’ll top it with softly whipped cream, every bite tastes light, cool, and silky.
“I brought this to a potluck and watched people go back for seconds. Someone asked me where I bought it, and I just grinned. This recipe is a keeper.”
If you like a more pronounced coconut flavor, toast extra flakes for the topping. Toasting brings out that nutty aroma and gives the pie a pretty confetti finish. Here’s my quick guide if you need it: toasting coconut. A tiny step with a big payoff.
I’ve made fancier pies, but this one is the conversation starter. It reminds guests of home, of summers with grandparents, and of that feeling when dessert is simple and perfect. Honestly, that’s the kind of entertaining I love most.
Ingredients for Coconut Cream Pie
Ingredient notes
Here’s everything you’ll need for a classic, cozy pie that slices clean and tastes dreamy. I’ll include a few swaps and why certain choices matter so your pie turns out smooth and flavorful every time.
- Pie crust: One fully baked 9-inch pie shell. Homemade is best, but a quality store-bought crust works in a pinch.
- Full-fat coconut milk: The key to that creamy texture. Shake the can well before opening.
- Whole milk: Adds body and keeps the filling silky.
- Granulated sugar: Sweetens without overpowering the coconut.
- Egg yolks: Thicken the custard and give it that rich, custardy feel.
- Cornstarch: Helps the filling set nicely so you get clean slices.
- Unsalted butter: A little for gloss and richness.
- Vanilla extract: Rounds out the flavor.
- Salt: Just a pinch to balance sweetness.
- Sweetened shredded coconut: For the filling and for topping.
- Heavy cream: For whipping and topping the pie.
- Powdered sugar: Just a bit to lightly sweeten the whipped cream.
About the crust: If you love ultra-flaky layers, make your crust ahead so it has time to chill before baking. Blind bake it until golden so it doesn’t go soggy under the custard. If you want no-fail results, check out this helpful tutorial on stabilization for the topping: stabilized whipped cream. It keeps those pretty swirls intact even if the pie sits out for a bit.
On coconut: I prefer a mix of coconut milk and whole milk for a creamy texture that still slices clean. Full-fat is important. Light coconut milk won’t give you the same luscious feel. And for flavor, I like sweetened shredded coconut because it melts into the filling and adds a little chew.
Optional but wonderful: a tiny splash of almond extract in the whipped cream. It complements the coconut without overpowering it. Also, don’t skip the salt in the custard. That pinch pulls everything together.
How to make Coconut Cream Pie
Step by step
- Blind bake the crust: Line your pie shell with parchment and fill with pie weights or dried beans. Bake until lightly golden, then remove weights and bake again until nicely golden. Cool completely.
- Warm the milks: In a medium pot, whisk together 1 can full-fat coconut milk and 1 cup whole milk. Heat gently over medium until steaming, not boiling.
- Whisk the yolks: In a bowl, whisk 4 large egg yolks, 2/3 cup sugar, 1/3 cup cornstarch, and a pinch of salt until smooth and pale.
- Temper and thicken: Slowly pour the warm milk into the yolk mixture while whisking. Return everything to the pot and cook over medium heat, whisking constantly. The mixture will turn silky and thick. Keep it moving to avoid lumps.
- Finish the custard: Off heat, whisk in 2 tablespoons butter and 2 teaspoons vanilla. Stir in 1 cup sweetened shredded coconut. Taste for balance.
- Fill and chill: Pour the custard into the cooled crust. Gently press plastic wrap directly on the surface to prevent a skin. Chill at least 4 hours so it sets. Longer is better for clean slices.
- Whip the topping: Beat 1 cup cold heavy cream with 2 tablespoons powdered sugar to soft peaks. Spread or pipe on the chilled pie.
- Garnish: Scatter with **toasted coconut** for flavor and crunch. A tiny pinch of flaky salt on top makes the sweetness pop.
- Slice smart: Use a warm, clean knife for tidy slices. Wipe between cuts.
Make-ahead tips
Crust can be baked one to two days ahead. The custard can be made a day ahead and chilled in the crust. Add the whipped cream and coconut topping just before serving for the best texture. If your kitchen runs warm, go with **stabilized whipped cream** so the top stays fluffy and neat.
For a slightly stronger coconut note, set aside 2 tablespoons of the coconut milk fat from the can and whisk it into the custard at the end, off heat. It boosts flavor and velvety texture without making it greasy.
If you’re wondering how this compares to other variations, the classic style in my homemade-coconut-cream-pie-recipe-grandmas-family-favorite keeps things straightforward: no extra eggs, no complicated techniques, just a silky coconut custard and a fresh cream topper. It’s the combination I trust when I want guaranteed oohs and aahs.
Can Coconut Cream Pie be frozen?
Short answer: not the whole pie after assembly. The custard can turn grainy and the whipped cream loses its fluff in the freezer. If you absolutely must plan far ahead, freeze the baked crust and make the custard fresh later. You can also freeze coconut flakes for topping, but skip freezing the finished pie.
If you want to get a head start, make the crust and store it airtight at room temperature for 1 day, or freeze it up to a month. Cook the custard the day before serving and keep it covered in the crust. Add whipped cream on the day you plan to slice. That’s how I keep the texture silky and the top gorgeous.
In other words, freezing is possible in parts, not as a complete dessert. Stick with chilling, and the pie will reward you with clean slices and that **silky custard** we’re after.
Answering Your Burning Questions:
What makes this recipe different?
It leans on a balanced mix of coconut milk and whole milk for texture that’s creamy yet sliceable. The custard is cooked gently so it doesn’t curdle or get lumpy. Also, the topping is kept simple and light to let the coconut shine.
How sweet is it?
Sweet enough to feel like dessert, but not candy-level sweet. If you prefer less sugar, you can cut the granulated sugar by 2 tablespoons and use unsweetened coconut for topping. Keep in mind that the **toasted coconut** on top adds a hint of extra sweetness and crunch.
How do I get the top to look bakery-pretty?
Chill the pie fully before topping. Use a spoon to make swoops in the whipped cream or pipe with a star tip. Add a ring of toasted coconut around the edge so the center stays creamy and white. A small mint leaf in the center looks lovely too.
If you’re new to pies but want a sure win, this homemade-coconut-cream-pie-recipe-grandmas-family-favorite is a reliable place to start. Make the steps once, and you’ll feel confident next time you’re asked to bring dessert.
Common Questions
Q: Can I use half-and-half instead of whole milk?
A: Yes, but the filling may set firmer. I prefer the balance of whole milk plus coconut milk for smooth texture.
Q: My custard got lumpy. Can I fix it?
A: Usually yes. Whisk vigorously off heat, then pass it through a fine mesh sieve into the crust. Next time, keep the heat moderate and whisk constantly.
Q: Do I need to blind bake the crust?
A: Absolutely. It prevents sogginess and keeps the bottom crisp. A golden crust is key to each slice tasting balanced and not soggy.
Q: Can I make this gluten-free?
A: Yes, use a gluten-free pie crust. The filling is naturally gluten-free if you use cornstarch. Just check that your shredded coconut and extracts are certified gluten-free.
Q: How long does it keep?
A: Covered and chilled, it’s best within 2 days. The crust stays crisp on day one, still good on day two. After that, the cream softens.
A sweet, simple finale you’ll come back to
Here’s what matters most: a crisp crust, a silky coconut custard, and fluffy whipped cream that makes every bite feel light. With this homemade-coconut-cream-pie-recipe-grandmas-family-favorite, you don’t need fancy equipment or tricky steps. Just patience to let it chill and a little care while whisking. If you’ve been craving an easy win, this pie is it. I hope you make it soon, then share a slice with someone you love.
PS: If you’re feeling adventurous after this, take a peek at my guide for perfect pastry here: all butter pie crust and keep that coconut knowledge handy with this quick tutorial: toasting coconut. For a topping that survives a longer party, try this method: stabilized whipped cream.
Once you’ve tasted this homemade-coconut-cream-pie-recipe-grandmas-family-favorite, you’ll see why it’s the one I keep coming back to. It’s cozy, it’s impressive, and it just plain makes people happy.
Coconut Cream Pie
Ingredients
Method
- Preheat the oven and bake the pie crust until lightly golden, then cool completely.
- In a medium pot, whisk together the coconut milk and whole milk, then heat until steaming.
- In a bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until smooth.
- Slowly pour the warm milk into the yolk mixture while whisking, then return to the pot and cook over medium heat, whisking constantly until thick.
- Remove from heat and whisk in butter, vanilla, and shredded coconut. Taste for balance.
- Pour the custard into the cooled crust, cover with plastic wrap directly on the surface, and chill for at least 4 hours.
- Before serving, whip the heavy cream with powdered sugar to soft peaks and spread or pipe onto the chilled pie.
- Garnish with toasted coconut and a pinch of flaky salt.
- Slice with a warm, clean knife for tidy slices.
