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Grandma’s Homemade Coconut Cream Pie

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

Ingredients

Scale

For the Crust:

  • 1 9-inch pie crust, baked
  • 1 1/2 cups sweetened shredded coconut
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Spread shredded coconut on a baking sheet and toast for 5-7 minutes until lightly golden. Set aside.
  2. In a medium saucepan, combine milk, cream, sugar, cornstarch, and salt. Whisk over medium heat until thickened.
  3. In a separate bowl, whisk egg yolks. Gradually add 1/2 cup of the hot milk mixture to the yolks while whisking constantly.
  4. Pour the egg mixture back into the saucepan and cook for 2 more minutes until very thick. Remove from heat.
  5. Stir in butter, vanilla, and toasted coconut. Pour filling into baked pie crust.
  6. Chill for at least 4 hours. Garnish with whipped cream and toasted coconut before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog