There’s just something undeniably magical about Grandma’s Homemade Coconut Cream Pie. With its flaky golden crust, pillowy whipped cream, and luscious coconut custard, every bite is a blast from the past, capturing the sweet comfort and old-fashioned charm of a family recipe passed through generations. You’ll whisk simple pantry staples into a showstopping dessert sure to spark smiles, whether you serve it at a holiday feast or a Sunday supper. Let’s bake up a slice of nostalgia together!

Grandma’s Homemade Coconut Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grandma’s Homemade Coconut Cream Pie is how a handful of humble ingredients come together to create pure bliss. Each one plays an important role by bringing the right flavor, texture, and that irresistible coconut richness we all crave.

All-purpose flour: The backbone of a tender, flaky crust that’s sturdy enough to cradle the creamy filling.
Salt: A little bit brings out the other flavors and keeps your pie from tasting flat.
Shortening: Makes the crust extra light and melt-in-your-mouth, just like grandma’s secret.
Cold water: The key to a perfectly workable dough—keep it cold for the flakiest results!
Eggs: They give structure to your coconut filling, ensuring it sets up beautifully.
Granulated sugar: Adds the perfect level of sweetness to both the creamy filling and whipped topping.
Cornstarch: Thickens the custard filling so each slice cuts cleanly and doesn’t ooze.
Whole milk: Keeps the pie rich, smooth, and velvety from the first bite to the last crumb.
Unsalted butter: A touch adds depth and silkiness to your custard.
Vanilla extract: Rounds out the coconut flavor, making everything taste just like childhood memories.
Sweetened coconut: Loads the pie with toasted flavor and chewy bits—don’t skimp!
Heavy whipping cream: For topping your pie sky-high with luscious, cloud-like whipped cream.
Toasted coconut: The perfect crunchy, nutty accent on top that everyone will fight over.

How to Make Grandma’s Homemade Coconut Cream Pie

Step 1: Make the Pie Crust

Start by stirring together the flour and salt in a mixing bowl, just until combined. Then, grab your pastry cutter or fork and cut in the shortening until the mixture looks like little pea-sized lumps—this is the secret to that dreamy, flaky crust. Sprinkle cold water over the flour, a few tablespoons at a time, and gently work it in until the dough is just moist enough to hold together. Turn it out onto a lightly floured surface, roll it to fit your deep-dish pie pan, and transfer it in, pressing gently and crimping the edges.

Step 2: Blind Bake the Crust

For that perfect, crisp base that stands up to creamy filling, preheat your oven to 425°F. Lay a piece of parchment paper over the rolled-out dough in your pie pan, then fill it with pie weights, dried beans, or rice to keep it from puffing up. Bake for about 15 to 17 minutes, remove the weights and parchment, and bake another 15 to 17 minutes until the crust is beautifully golden and crisp. Let it cool completely before filling.

Step 3: Prepare the Coconut Custard Filling

In a large saucepan, whisk together the eggs, granulated sugar, and cornstarch until smooth and well-blended. Slowly add in the whole milk, whisking constantly to avoid lumps. Set the saucepan over medium heat and cook, stirring the whole time, until the mixture thickens and bubbles. Once it reaches pudding consistency, remove from heat and stir in the butter, vanilla extract, and sweetened coconut. Mix until the butter melts and the coconut is evenly distributed.

Step 4: Fill and Chill

Pour the hot coconut custard into your cooled, baked pie crust, smoothing the top with a spatula. Let it cool slightly on the counter, then slide it into the refrigerator and let it chill for at least 4 hours, or until completely set. This waiting time is essential for achieving that beautifully sliceable filling we all crave in Grandma’s Homemade Coconut Cream Pie.

Step 5: Whip Up the Creamy Topping

When the pie is fully chilled, it’s time to whip your topping. Beat the cold heavy cream with the sugar in a mixing bowl until billowy peaks form. You want your whipped cream soft yet sturdy enough to mound high on your pie. Gently spoon or pipe it on top of the coconut custard layer.

Step 6: Add Toasted Coconut

Finish your masterpiece with a generous shower of toasted coconut over the whipped cream. For extra flavor and crunch, toast sweetened shredded coconut in a dry skillet over medium-low heat until golden and fragrant, stirring constantly and watching closely so it doesn’t burn. Scatter it liberally over the whipped cream for that classic, irresistible look.

How to Serve Grandma’s Homemade Coconut Cream Pie

Garnishes

Classic toasted coconut is a must, but for a fun twist, try adding a few curls of white chocolate, a sprinkle of finely chopped macadamia nuts, or a single maraschino cherry right in the center. These simple additions take the pie from everyday delicious to celebration-worthy, delighting both eyes and taste buds.

Side Dishes

While Grandma’s Homemade Coconut Cream Pie is certainly the star, it pairs beautifully with fresh seasonal berries, a light fruit salad, or a cup of strong coffee or tea. If you’re hosting a party, consider offering a platter of delicate butter cookies or candied pecans on the side for a sweet spread that invites everyone back for seconds.

Creative Ways to Present

If you want to get a little fancy, try making mini pies in individual tart pans for a picnic or brunch, or cut the pie into small squares for a pretty dessert buffet. Glass pie plates always show off those dreamy layers, or for a truly homey feel, serve straight from grandma’s favorite ceramic dish.

Make Ahead and Storage

Storing Leftovers

Keep leftover pie covered with plastic wrap or foil in the refrigerator for up to four days. The crust may soften a bit over time, but those creamy coconut flavors just deepen and become more delicious as they meld together.

Freezing

You can freeze Grandma’s Homemade Coconut Cream Pie (without the whipped cream topping) for up to one month. Wrap the cooled pie tightly in both plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge, then freshly whip and add the cream before serving.

Reheating

Since this pie is best served chilled, reheating isn’t necessary or recommended. If you like a warm touch, simply let the pie sit out at room temperature for about thirty minutes before slicing and serving for the ultimate creamy texture.

FAQs

Can I use a premade pie crust instead of homemade?

Absolutely! While homemade crust really gives that nostalgic touch to Grandma’s Homemade Coconut Cream Pie, a quality store-bought pie crust works beautifully in a pinch. Just be sure to blind bake it as directed.

Is it possible to make this pie dairy-free?

You can try swapping in canned coconut milk for the whole milk and using a non-dairy butter alternative. For the topping, use coconut whipped topping or your favorite dairy-free whipped cream substitute. The flavor will lean even more coconutty!

How do I keep the pie crust from getting soggy?

Blind baking the crust until it’s golden and crisp is key, as is letting it cool before pouring in your coconut filling. Avoid overfilling the pie, and chill it long enough for the custard to set properly before slicing.

Can I make Grandma’s Homemade Coconut Cream Pie ahead of time?

Definitely! This pie is actually best made a day ahead so the flavors meld and the custard fully sets. Just wait to top it with whipped cream and toasted coconut until right before serving for the freshest presentation.

Should I use sweetened or unsweetened coconut?

The classic version of Grandma’s Homemade Coconut Cream Pie calls for sweetened coconut, which brings extra flavor and just the right amount of chew and sweetness to the filling. Unsweetened coconut will make the pie less sweet and slightly drier.

Final Thoughts

Try your hand at Grandma’s Homemade Coconut Cream Pie and you’ll quickly see why this classic has been loved for generations. There’s truly nothing like sharing a homemade slice with friends and family, and the joy it brings to your table is something that never goes out of style. Happy baking!

Grandma’s Homemade Coconut Cream Pie Recipe

★★★★★

4.7 from 26 reviews

Author: Lila
Total Time: 1 hour 15 minutes
Yield: 1 9-inch pie 1x
Diet: Vegetarian

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Description

Grandma’s Homemade Coconut Cream Pie is a luscious and creamy dessert that will transport you back to your childhood with its rich coconut flavor and buttery crust. This recipe combines a flaky homemade pie crust, a velvety coconut cream filling, and a light whipped cream topping, creating a pie that is sure to be a hit at any gathering.

Instructions

For the Pie Crust: Add the flour and salt to a medium bowl; stir to combine. Using a pastry cutter, a fork, and a knife, cut in the shortening until the pieces are the size of small peas. Sprinkle water over the flour mixture, starting with 6 tablespoons. Work the water into the dough. Add more water, a tablespoon at a time, until the dough is moist. Roll dough to the desired size on a lightly floured surface, large enough for a deep pie pan. Make the pie dough as directed. Roll dough into desired shape and size and ‘blind’ bake.
How to Blind Bake a Pie Crust: Preheat oven to 425°. Place the rolled dough piece into the pie pan, trim, and crimp the edges. Place a piece of parchment paper on top of the raw dough and weigh it down with pie weights, dried beans, or rice. Bake halfway (about 15-17 minutes) through the baking process. Remove paper and weights. Continue baking until crispy and golden (about 15-17 minutes).

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American