There’s nothing quite like a homemade coconut cream pie, and this recipe holds a special place in my heart. My grandma used to make this pie for every family gathering, filling the kitchen with the warm, comforting scent of coconut and vanilla. The creamy, custard-like filling combined with a flaky crust and a golden, toasted coconut topping makes every bite a taste of nostalgia.
A Classic Homemade Dessert
Coconut cream pie is a timeless dessert that’s both rich and satisfying. The velvety coconut filling, made from scratch, pairs perfectly with a buttery pie crust. It’s sweet, creamy, and packed with real coconut flavor. Unlike store-bought versions, this homemade pie delivers a perfect balance of sweetness and texture, making it irresistible for any coconut lover.
Whether you’re making it for a holiday, a family gathering, or just because you’re craving a comforting treat, this pie is guaranteed to impress. It’s surprisingly simple to prepare with just a handful of ingredients, yet it tastes like it came straight from a bakery.
Let’s dive into this treasured recipe and bring the magic of Grandma’s kitchen to your home.
Ingredients for Grandma’s Coconut Cream Pie
To make this delicious homemade coconut cream pie, you’ll need a few simple ingredients that come together to create a rich and creamy filling with a flaky crust.
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Pie Crust – A 9-inch pre-baked pie crust serves as the perfect base for this creamy dessert. You can use a homemade crust or a store-bought one for convenience.
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Sweetened Shredded Coconut – Adds texture and an authentic coconut flavor. Some of it is mixed into the filling, while the rest is used for the topping.
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Milk – Provides the creamy base for the custard filling. Whole milk works best for a rich and smooth texture.
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All-Purpose Flour – Helps thicken the filling to achieve the perfect consistency.
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White Sugar – Sweetens the custard, enhancing the coconut flavor without overpowering it.
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Salt – Just a pinch balances the sweetness and brings out the flavors.
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Vanilla Extract – Adds a warm, aromatic touch to the filling, complementing the coconut beautifully.
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Egg Yolks – These create a rich and velvety custard, binding the ingredients together for a smooth filling.
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Butter – Adds a silky texture and enhances the overall taste.
How to Make Grandma’s Coconut Cream Pie
Follow these simple steps to create a coconut cream pie with a smooth, luscious filling and a beautifully golden topping.
Step 1: Prepare the Coconut Filling
In a medium saucepan, combine the milk and ¾ cup of shredded coconut. Place it over low heat and bring it to a gentle simmer, stirring constantly to prevent scorching.
Step 2: Thicken the Mixture
In a separate bowl, mix the sugar, flour, and salt. Gradually add this dry mixture into the simmering milk, stirring continuously to prevent lumps. Cook until the mixture thickens and becomes smooth.
Step 3: Incorporate the Egg Yolks
In a small bowl, lightly beat the egg yolks. To prevent curdling, slowly add ½ cup of the hot milk mixture into the egg yolks while stirring. Once combined, pour the egg mixture back into the saucepan. Continue cooking, stirring constantly, until the custard is thick and creamy.
Step 4: Add Butter and Vanilla
Remove the saucepan from the heat and stir in the butter and vanilla extract. Mix until the butter melts completely, creating a silky smooth filling. Pour the warm custard into the baked pie crust, spreading it evenly.
Step 5: Prepare the Topping
In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold in the remaining ¼ cup of shredded coconut. Spread this mixture evenly over the custard-filled pie.
Step 6: Bake Until Golden
Place the pie in a preheated oven at 350°F (175°C) and bake for 12-15 minutes, or until the meringue topping turns a beautiful golden brown.
Step 7: Cool and Serve
Let the pie cool completely before slicing. This allows the filling to set properly, ensuring perfect slices.
How Long to Bake Coconut Cream Pie
The baking time for Grandma’s Coconut Cream Pie is relatively short since the filling is cooked on the stovetop. However, the pie still requires some time in the oven to achieve a beautifully golden meringue topping.
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Meringue Baking Time – Bake at 350°F (175°C) for 12-15 minutes until the topping is golden brown.
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Cooling Time – Let the pie cool at room temperature for at least 1-2 hours before slicing. This ensures that the filling sets properly.
Tip: Avoid refrigerating the pie while it’s still warm, as rapid cooling can cause the filling to become too dense.
How to Store Leftovers
If you have leftover coconut cream pie, proper storage is essential to maintain its creamy texture and fresh flavor.
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Refrigerator – Cover the pie loosely with plastic wrap or foil and refrigerate for up to 3 days.
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Freezer – Coconut cream pie is best enjoyed fresh, but if necessary, you can freeze it. Wrap slices individually in plastic wrap and store them in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
Tip: Avoid freezing pies with meringue toppings, as the texture may change when thawed.
Tips for the Perfect Coconut Cream Pie
Follow these helpful tips to ensure your coconut cream pie turns out smooth, creamy, and delicious every time:
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Use Full-Fat Milk – Whole milk or even a mix of milk and heavy cream will create a richer filling.
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Stir Constantly – When cooking the custard, stir continuously to prevent lumps or scorching.
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Cool Before Serving – Let the pie cool completely so the filling sets properly, making it easier to slice.
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Toast the Coconut – For an extra layer of flavor, toast the shredded coconut before adding it to the filling or sprinkling it on top.
Grandma’s Coconut Cream Pie
- Total Time: 30 minutes
- Yield: 1 pie (8 servings) 1x
Description
Grandma’s Coconut Cream Pie is a creamy, homemade classic with a rich coconut filling and a light, golden meringue topping. Made with simple ingredients, this pie delivers a perfect balance of sweetness and texture.
Ingredients
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1 9-inch pie crust, baked and cooled
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1 cup sweetened shredded coconut
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2 ¾ cups milk
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½ cup all-purpose flour
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1 cup white sugar
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¼ teaspoon salt
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1 teaspoon vanilla extract
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3 egg yolks
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2 tablespoons butter
Instructions
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Prepare the Coconut Mixture: In a saucepan over low heat, combine milk and ¾ cup shredded coconut. Stir constantly and bring to a simmer.
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Mix the Dry Ingredients: In a bowl, whisk together sugar, flour, and salt. Gradually stir this mixture into the simmering coconut milk.
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Temper the Eggs: In a small bowl, beat the egg yolks slightly. Slowly mix in ½ cup of the hot milk mixture, then return the egg mixture to the saucepan. Cook, stirring constantly, until thickened.
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Finish the Filling: Remove from heat and stir in butter and vanilla extract until smooth. Pour the filling into the baked pie crust.
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Make the Meringue: In a bowl, beat egg whites until stiff peaks form. Gently fold in the remaining ¼ cup shredded coconut.
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Bake the Pie: Spread the meringue over the pie filling and bake at 350°F (175°C) for 12-15 minutes until golden brown.
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Cool & Serve: Let the pie cool completely before slicing.
Notes
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For extra flavor, toast the coconut before adding it.
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To store, refrigerate for up to 3 days.
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If making ahead, bake the meringue topping just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Frequently Asked Questions
1. Can I use a store-bought pie crust instead of homemade?
Yes, a store-bought pie crust works perfectly for this recipe. Just make sure to pre-bake it according to the package instructions before adding the filling.
2. How can I prevent my coconut cream filling from becoming lumpy?
To avoid lumps, whisk constantly while cooking the filling. Also, when adding the egg yolks, temper them first by slowly mixing in some hot milk mixture before combining everything.
3. Can I make this pie ahead of time?
Yes! You can prepare the pie a day in advance and store it in the refrigerator. However, for the best texture, add the meringue topping and bake it just before serving.
4. What’s the best way to toast coconut for extra flavor?
To toast coconut, spread it evenly on a baking sheet and bake at 325°F (163°C) for 5-7 minutes, stirring occasionally. You can also toast it in a dry pan over medium heat, stirring frequently until golden brown.