Did You Know 83% of Home Bakers Avoid Making Coconut Cream Pie From Scratch?

It’s true – most people reach for store-bought versions or boxed mixes when coconut cream pie cravings hit. But here’s the secret my grandma taught me: nothing compares to the rich, velvety magic of Grandma’s Homemade Coconut Cream Pie made completely from scratch. That flaky crust hugging clouds of coconut-infused custard, topped with billowy whipped cream and toasted coconut flakes… it’s the kind of dessert that makes time stand still.

I can still picture Grandma’s flour-dusted apron as she’d pull her golden pie from the oven, the sweet coconut aroma wrapping around our kitchen like a hug. She swore by three simple truths: real cream makes all the difference, patience creates the perfect custard consistency, and love is the most important ingredient of all.

Today, I’m sharing her treasured recipe exactly as she wrote it in her looping cursive on that stained index card. This isn’t just any coconut cream pie – it’s a legacy of comfort, a masterpiece of textures, and quite possibly the most requested dessert at every family gathering since 1962.

Why This Recipe Works When Others Fail

After testing dozens of coconut cream pie recipes over the years, I’ve discovered why Grandma’s version stands out:

The crust-to-filling ratio is perfected through decades of tweaking – not too thick, not too thin
Toasted coconut in the custard adds depth most recipes miss
A whisper of almond extract enhances the coconut flavor without overpowering it
The custard sets up firmly yet melts luxuriously on your tongue

But the real magic happens when you follow Grandma’s cardinal rule: never rush the custard. That slow, constant stirring is what transforms simple ingredients into something extraordinary.

Grandma’s Homemade Coconut Cream Pie

Print Recipe

A classic, creamy coconut pie with a flaky crust and toasted coconut topping.

Author: Trusted Blog

Ingredients

Scale

For the Crust:

1 9-inch pie crust, pre-baked
1 cup sweetened shredded coconut
3 cups whole milk
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden, stirring occasionally. Set aside to cool.
In a medium saucepan, heat milk over medium heat until steaming but not boiling.
In a separate bowl, whisk together sugar, flour, and salt. Add egg yolks and whisk until smooth.
Gradually pour the hot milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
Remove from heat and stir in butter, vanilla, and 3/4 cup of the toasted coconut.
Pour the filling into the pre-baked pie crust and smooth the top. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours.
Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie and sprinkle with remaining toasted coconut.

Notes

You can customize the seasonings to taste.

Grandma’s Homemade Coconut Cream Pie Recipe

There’s something magical about the way a homemade coconut cream pie can transport you straight back to childhood. My grandma’s version was always the star of the dessert table—creamy, dreamy, and piled high with toasted coconut. Today, I’m sharing her treasured recipe, just as she wrote it in her old recipe book, complete with all the little tips that make it extra special.

Ingredients You’ll Need

1 9-inch pie crust, pre-baked – Grandma always swore by her buttery homemade crust, but a store-bought one works in a pinch (we won’t tell!).
1 ½ cups whole milk – The richness of whole milk is key for that velvety texture.
1 ½ cups heavy cream – Because indulgence is non-negotiable here.
¾ cup granulated sugar – Just enough sweetness to let the coconut shine.
¼ cup cornstarch – Our trusty thickener for the perfect custard consistency.
4 large egg yolks – Save the whites for a meringue topping if you’re feeling fancy!
¼ teaspoon salt – A pinch to balance the flavors.
1 teaspoon pure vanilla extract – Always use the real stuff—Grandma would insist.
1 ½ cups sweetened shredded coconut – Plus extra for toasting and sprinkling on top.
2 tablespoons unsalted butter – Folded in at the end for that luscious finish.

Step-by-Step Instructions

Step 1: Bake Your Pie Crust
If you’re using homemade dough, blind bake it at 375°F (190°C) for about 15 minutes until golden. Let it cool completely—this prevents a soggy bottom. Grandma used to line hers with parchment and pie weights (or dried beans in a pinch!).

Step 2: Toast the Coconut
Spread ½ cup of shredded coconut on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring once, until golden. Watch it closely—it goes from perfect to burnt in seconds! Set aside for garnishing later.

Step 3: Warm the Milk and Cream
In a medium saucepan, gently heat the milk and cream over medium-low until steaming (but not boiling). Grandma always said this step should feel like “warming a baby’s bottle”—just enough to take the chill off.

Step 4: Whisk the Sugar and Cornstarch
In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and vanilla, whisking until smooth. It should look like pale, glossy sunshine.

Conclusion

There’s nothing quite like the comforting embrace of Grandma’s Homemade Coconut Cream Pie—each silky bite is a nostalgic trip back to simpler times. With its flaky crust, rich coconut custard, and billowy whipped cream topping, this dessert is a labor of love worth every minute. Whether you’re serving it at a family gathering or simply treating yourself, this pie is sure to earn a permanent spot in your recipe collection.

Now it’s your turn! Whip up this classic, share a slice with someone special, and let us know how it turned out in the comments below. Craving more old-fashioned desserts? Check out our Southern Peach Cobbler or Classic Banana Pudding for another taste of nostalgia.

FAQs

Can I use store-bought pie crust instead of homemade?

Absolutely! While homemade crust adds an extra layer of love, a quality store-bought crust will work just fine in a pinch. Just blind-bake it according to the package instructions before filling.

How do I prevent my custard from becoming lumpy?

The key is constant stirring over medium-low heat and adding the egg mixture gradually to the warm milk. If you do end up with a few lumps, simply strain the custard through a fine-mesh sieve before pouring it into the crust.

Can I make this pie ahead of time?

Yes! The pie can be assembled (without the whipped cream topping) up to a day in advance. Store it covered in the fridge, then add the whipped cream just before serving to keep it fresh and fluffy.

Is there a dairy-free alternative for this recipe?

You can substitute full-fat coconut milk for the whole milk and use a plant-based butter alternative for the crust. The custard may be slightly less firm, but the coconut flavor will shine even brighter!