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Grandma’s Coconut Cream Pie is more than just a dessert; it holds a cherished place in the hearts of many who have savored its rich, creamy texture and tropical flavor. This beloved pie evokes memories of family gatherings where laughter and joy fill the air, and the sweet aroma of freshly baked goods wafts through the kitchen. Each slice of this decadent pie tells a story—a story of love, tradition, and the comfort that only homemade desserts can bring.

Grandma’s Coconut Cream Pie

Grandma's Coconut Cream Pie is a nostalgic dessert that brings warmth and joy to family gatherings. With its rich, creamy custard infused with sweet shredded coconut and nestled in a flaky crust, each slice is a taste of tradition. The pie is topped with fluffy whipped cream and toasted coconut flakes, creating a delightful contrast in texture and flavor. Perfect for any occasion, this timeless recipe is sure to evoke cherished memories and create new ones around the table.
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Ingredients
  

1 pre-baked 9-inch pie crust

1 cup sweetened shredded coconut

1 cup whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/4 teaspoon salt

1/4 cup cornstarch

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon coconut extract (optional)

Whipped cream (for topping)

Toasted coconut flakes (for garnish)

Instructions
 

Toast the Coconut: In a dry skillet over medium heat, toast 1/2 cup of the shredded coconut until golden brown, stirring frequently. Remove from heat and set aside for garnish.

    Prepare the Custard Base: In a medium saucepan, whisk together the sugar, salt, and cornstarch. Gradually whisk in the whole milk and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 8-10 minutes.

      Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to prevent scrambling. Gradually add the yolk mixture back to the saucepan.

        Finish the Custard: Continue to cook the custard over medium heat for another 2-3 minutes until thickened. Remove from heat and stir in the butter, vanilla extract, and additional coconut extract (if using). Fold in the remaining 1/2 cup of shredded coconut.

          Assemble the Pie: Pour the coconut custard into the pre-baked pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap, ensuring it touches the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until set.

            Serve: Once set, remove the plastic wrap and top the pie with a generous dollop of whipped cream. Sprinkle with toasted coconut flakes for garnish. Slice and serve chilled.

              Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8