Description
A classic, silky-smooth coconut cream pie made with homemade coconut custard, a flaky crust, and fluffy whipped topping—just like Grandma used to make.
Ingredients
Scale
- 1 pie crust (homemade or store-bought, 9-inch)
- 1.5 cups coconut milk (full fat)
- 1 cup whole milk
- 0.5 cup granulated sugar
- 0.33 cup cornstarch
- 4 egg yolks
- 1 cup sweetened shredded coconut (toasted)
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- salt (pinch)
- 1.25 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- toasted coconut (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Blind bake pie crust until lightly golden, then cool completely.
- Toast shredded coconut in the oven at 325°F for 5–8 minutes until golden.
- Heat coconut milk, whole milk, sugar, and salt in a saucepan over medium heat.
- Whisk cornstarch and egg yolks together in a bowl to form a smooth paste.
- Temper the yolks by slowly adding hot milk while whisking.
- Return mixture to saucepan and cook until thickened into custard.
- Remove from heat; stir in butter, vanilla, and toasted coconut.
- Cool custard slightly, then pour into pie crust.
- Refrigerate at least 4 hours or overnight until fully set.
- Whip cream, powdered sugar, and vanilla to stiff peaks, then spread on pie.
- Garnish with toasted coconut and serve chilled.
Notes
- Prep Time: 60 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 19 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg
Keywords: Coconut Cream Pie, Grandma's Recipe, Dessert