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Lady Behind the Curtain

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Grandma’s Coconut Cream Pie

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Grandma’s Coconut Cream Pie. Sweet coconut surrounded by a delicious creamy custard and topped with homemade whipped cream. This Grandma’s Coconut Cream Pie truly is the BEST!  A cool and creamy pie perfect for summer entertaining.

Grandma's Coconut Cream Pie
This Grandma’s Coconut Cream Pie will take you back to your childhood.  I remember sitting at the kitchen table watching my grandma rolling out the pie dough, waiting for her to trim the edges so I could have a piece.  And then later getting to enjoy the BEST homemade coconut cream pie!  My grandma really knew how to make the best pies!

How to make Grandma’s Coconut Cream Pie

Grandma's Coconut Cream Pie
SCROLL DOWN FOR THE PRINTABLE RECIPE
  1. FOR THE CRUST
  2. Add the flour and salt to a medium bowl; stir to combine.
  3. Using a pastry cutter of a fork and knife cut in the shortening until the pieces are the size of small peas.
  4. Sprinkle water over flour mixture; starting with 6 tablespoons.
  5. Work the water into the dough.
  6. Add more water a tablespoon at a time until the dough is moist.
  7. Divide dough into two balls.
  8. On a lightly floured surface roll dough into desired size.
  9. Blind bake the crust (scroll down for more info.)
  1. FOR THE FILLING
  2. In a mixer combine eggs, sugar and cornstarch.
  3. Using a whisk attachment beat on medium 5 minutes.
  4. While the egg mixture is beating, add the milk and butter to a large saucepan and bring to a boil.
  5. While the mixer is still moving pour hot milk mixture into the egg mixture in thirds.
  6. Return all the ingredients to the saucepan.
  7. Reduce heat to medium low and cook, stirring occasionally, until mixture thickens (about 10 minutes).
  8. Remove from heat, stir in vanilla.
  9. Transfer to a bowl, cover and refrigerate until until cooled (at least 2 hours).
  10. Prepare pie crust as directed and bake using pie weights (I used dried beans)—cool completely.
  11. When custard mixture has cooled and thickened, add coconut and stir to combine.
  1. FOR THE HOMEMADE WHIP CREAM
  2. In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form.
  1. PUTTING IT ALL TOGETHER
  2. Spoon custard into cooled pie crust. 
  3. Add the delicious light and fluffy homemade whipped cream.
  4. Top with toasted coconut.
  5. Store in the refrigerator until ready to serve.

What is “blind” baking?

Blind baking is a process of baking a pie crust without filling. The “pie weights” help keep the pie dough flat.

Blind Baking
Place the bottom crust into the pie pan and crimp edges.
Blind Baking
Line with parchment paper—add pie weights, dried beans or rice.
Blind Baking
Half way through the baking process take out the weights and parchment paper. Bake until light and crispy.

Help! Why is My Coconut Cream Pie Filling Runny?

There are THREE things to pay attention to when making a custard pie filling.

EGGS: A cream pie filling relies on egg yolks because they are high in protein as well as fat, which is needed to create the rich, smooth texture that we expect in custards.

CORNSTARCH: is added as a thickener and binder that helps prevent pies from weeping and will sop up any excess moisture in the filling.

COOKING: You need to cook the filling long enough so the mixture coagulates (this happens at 160°). Watch out! If you cook it too long and don’t stir the mixture enough you’ll overcook the custard. OVERCOOKING breaks down those all important proteins and that’s when the weeping starts.

How to Save Runny Cream Pie Filling

  1. REHEATING: If your pie filling is still runny after cooling completely, you can try thickening it up by putting it back on the stove top and bringing it to a boil. Be careful though….if the reason your pie filling didn’t thicken was because it was overcooked then this will not help.
  2. WHIPPED CREAM: This is perhaps the BEST way to go about trying to save your runny pie filling. ADD WHIPPED CREAM. This can be your favorite store bought version or homemade. I suggest since you took the time to make a homemade pie then go ahead and make homemade whipped cream. The amount needed depends on your pie filling. One cup of whipped cream should be enough to lighten and fluff your pie. GOOD LUCK!

Can I freeze this Coconut Cream Pie

Grandma's Coconut Cream Pie
This pie can be completely made (including whipped cream topping) and frozen up to 3 weeks.  Set out on the counter until the pie is defrosted (about 1 hour) or in the refrigerator overnight.

How to Freeze Homemade Coconut Cream Pie

Grandma's Coconut Cream Pie
Cover the pie with plastic wrap and then aluminum foil, making sure not part of the pie is exposed to freezing temps. To add another layer of protection—place the wrapped pie dish into a freezer safe zip top bag.

HOW TO TOAST COCONUT

Preheat oven to 350°.  Pour coconut onto a rimmed baking pan.  Bake, stirring every couple of minutes until some (not all) of the coconut is golden brown (about 10 minutes)

MORE HOLIDAY PIE RECIPES

Grandma's Coconut Cream Pie

Grandma's Coconut Cream Pie

Yield: 1 (10-inch) Deep Dish Pie

Sweet coconut surrounded by a delicious creamy custard and topped with homemade whipped cream.

Ingredients

For the Pie Crust

  • 1 perfect every time 10 minute pie crust (link below)

For the Coconut Pie Filling

  • 3 large eggs
  • 1 2/3 cups granulated sugar
  • 1/2 cup cornstarch
  • 3 1/4 cups whole milk
  • 1/4 cup unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 2 cups sweetened coconut

For the Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar

For the Topping

  • toasted coconut

Instructions

For the Pie Crust:
Click her for the crust recipe---->>>>PERFECT EVERY TIME 10 MINUTE PIE CRUST

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 rolled dough piece into the pie pan, trim and crimp edges. Place a piece of parchment paper on top of the raw dough, weigh down with pie weights, dried beans or rice. Bake half way (about 15-17 minutes) through the baking process. Remove paper and weights. Continue baking until crispy and golden (about 15-17 minutes).

For the Coconut Pie Filling:

In a mixer combine eggs, sugar and cornstarch.  Using a whisk attachment beat on medium 5 minutes.  While the egg mixture is beating, add the milk and butter to a large saucepan and bring to a boil.  While the mixer is still moving pour hot milk mixture into the egg mixture in thirds.  Return all the ingredients to the saucepan.  Reduce heat to medium low and cook, stirring occasionally, until mixture thickens (about 10 minutes).  Remove from heat, stir in vanilla.  Transfer to a bowl, cover and refrigerate until until cooled (at least 2 hours).

Prepare pie crust as directed and bake using pie weights (I used dried beans).  Cool completely.

When custard mixture has cooled and thickened, add coconut and stir to combine.  Spoon custard into cooled pie crust.  Add the delicious light and fluffy homemade whipped cream.  Top with toasted coconut.  Store in the refrigerator until ready to serve.

For the Whipped Cream:

In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl
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Comments

Grandma’s Coconut Cream Pie — 50 Comments

  2. I’ve made a few coconut cream pies in my day but I have to say that this one is the best! My family loved it! It’s a keeper for sure! Thanks for sharing.?

    Reply ↓

  3. I JUST MADE THIS AND TASTED IT OMG IT WAS GREAT AND IT LOOKS SO PRETTY WOTH THE CREAM AND COCONUT ON IT. I MADE IT FOR A FRIEND THAT LOVES COCONUT CREAM PIE. LAST YEAR I MADE ONE AND IT WAS JASTY. THANK U GRANDMA FOR THIS GREAT RECIPE

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  4. Question: Can you use coconut milk or cream instead of regular milk?
    I personally do not like the actual coconut, love the flavor though. However, I want to make one for someone else who loves coconut cream pie.

    Reply ↓

    • Hi Dea, Honestly I don’t know….so here’s my guess. Coconut milk and cream are thicker then regular milk becasue of that I would recommend using regular milk to make your custard.

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  5. I made this for Thanksgiving, it’s great! I do think the sugar could be cut back some. Planning to make again soon. this is by far the best coconut cream pie I have ever made.

    Reply ↓

    • Hi Luann, You’re right typically you would use egg yolks in a custard type pie…except for this recipe. Using 3 whole eggs is correct. Have a wonderful holiday! ?

      Reply ↓

  8. It’s a messy winter’s day in Maine. My grand daughter (who is 21) and I were discussing coconut cream pie. I found this recipe yesterday and decided to make it. I have never made a good coconut cream pie until today! LOVE THIS PIE!

    It is a deep dish kind of pie. Nice and thick just the way we like it. I will make this often. Thank you and your Grandma as my grand daughter thanked me today.

    Reply ↓

    • Hi Linda, In section of pie filling ingredients 2 cups is mentioned. All that goes into the filling. Under the section “topping” is listed toasted coconut. The amount you add to the top of the pie is up to you. 1 cup should be plenty.♥

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  12. How long does it take to set in fridge ? It thickened on stove but I assume it has to get much thicker in fridge

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  13. I just finished baking this great pie.. one of de best i ever taste.. my husbandlove it.. and today is his birthday.. and found this great recipe. Thank you for share.

    Reply ↓

    • Hi Cheryl, Sure, you can use a store bought crust but after going to all the trouble of making a homemade custard, I would recommend making your own crust. You can make it ahead of time and freeze it in the pan. With that being said a store bought crust will work the same as homemade just not taste the same.♥

      Reply ↓

  15. Omg this is the best recipe ever, I love it.I have made it twice by request so easy and delicious, better than The House of Pies really,will be my go too from now on. Thanks Rusty

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  16. I have made this recipe twice now, the first time I replaced the vanilla with coconut flavored extract and it was divine! The second time I substituted banana flowered extract for a banana cream pie. So delicious!

    Reply ↓

    • Hi Kenneth, Yes you can use a store bought pie crust. You could also make your own a week or so early and freeze it for when you need it for your pie.

      Reply ↓

  18. I love making this recipe
    Way more flavour than boxed
    powder. I use coconut extract instead
    of vanilla…for coconut family!

    Reply ↓

  20. Every year for Thanksgiving, Christmas, and Easter this is my go to recipe. This is the best Coconut Cream pie. Better than any of the old cafeterias like Morrisons, Piccadilly, and A&G. Now I am dating myself with all those old cafeterias.

    Reply ↓

  24. I made this recipe and I added a cup of coconut milk and it turned out really awesome 🙂 Thankyou for this recipe it turned out amazing!

    Reply ↓

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