Classic Grandma’s Homemade Coconut Cream Pie – No-Bake Delight

Did You Know 73% 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 thing: my grandma’s homemade coconut cream pie recipe will change everything you thought you knew about this classic dessert. With its velvety custard, toasted coconut flakes, and flaky homemade crust, this pie is a labor of love that’s absolutely worth every minute.

I can still remember the way Grandma’s kitchen smelled when she pulled this pie from the oven—sweet coconut mingling with vanilla and butter, the golden crust just begging to be sliced. She’d always say, “A made-from-scratch pie is a hug you can eat,” and after one bite of this coconut cream pie, you’ll understand exactly what she meant.

What makes this recipe so special? It’s not just the perfect balance of flavors or the dreamy texture—it’s the little touches passed down through generations. Like toasting the coconut just until it’s golden (never brown!), or letting the custard thicken slowly on the stove while you stir with a wooden spoon. These are the secrets that turn a good pie into a great one.

Before we dive into the recipe, let me share why this coconut cream pie stands above the rest:

• The custard uses both coconut milk and heavy cream for ultimate richness
• We toast the coconut in two batches—one for the filling, one for topping
• The crust bakes up flaky thanks to a secret ingredient (hint: it’s in your fridge right now)
• Every component can be made ahead, making assembly a breeze

Now, roll up your sleeves and let’s create something truly magical. Trust me—after you taste this pie, you’ll join the 27% of bakers who never go back to store-bought again.

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Grandma’s Homemade Coconut Cream Pie Recipe

There’s something magical about the way a coconut cream pie can transport you back to simpler times—sunlit kitchens, flour-dusted aprons, and the sweet, toasty aroma of coconut filling the air. This recipe is my grandmother’s treasure, passed down with love and a few secret touches that make it unforgettable.

Ingredients You’ll Need

• 1 9-inch pie crust – Homemade or store-bought, but if you’re feeling nostalgic, Grandma always swore by her buttery, flaky crust made with a pinch of sugar.
• 1 cup granulated sugar – Just enough sweetness to let the coconut shine without overpowering it.
• 1/4 cup cornstarch – The unsung hero that thickens the filling to velvety perfection.
• 1/2 teaspoon salt – A tiny pinch to balance all those sweet, creamy flavors.
• 3 cups whole milk – Don’t skimp here—rich milk makes for a luscious custard.
• 4 large egg yolks – Save the whites for a fluffy meringue topping if you’re feeling fancy!
• 2 tablespoons unsalted butter – Melted into the filling for that irresistible silkiness.
• 1 1/2 teaspoons pure vanilla extract – Always use the real stuff—Grandma would’ve frowned at imitation.
• 1 1/2 cups sweetened shredded coconut – Toasted lightly for extra depth, or left soft for a more delicate texture.
• 1 cup heavy whipping cream – For the billowy topping that makes every slice feel like a celebration.
• 2 tablespoons powdered sugar – A whisper of sweetness to finish the whipped cream just right.

Step-by-Step Instructions

Step 1: Bake the Pie Crust

Preheat your oven to 375°F (190°C). If you’re using a homemade crust, blind bake it with pie weights or dried beans for about 15 minutes until golden. Grandma always pricked the crust with a fork to prevent bubbles—a little trick that never fails.

Step 2: Prepare the Coconut Custard Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the milk while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles—about 5-7 minutes. Patience is key here; rushing can lead to a lumpy filling.

Step 3: Temper the Egg Yolks

In a separate bowl, lightly beat the egg yolks. Gradually whisk in about a cup of the hot milk mixture to temper them (this prevents scrambling!). Pour the yolk mixture back into the saucepan and cook for another 2 minutes, stirring until gloriously thick.

Step 4: Add the Finishing Touches

Remove the pan from heat and stir in the butter, vanilla, and 1 cup of shredded coconut. Let the filling cool slightly before pouring it into the baked pie crust. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming—Grandma’s golden rule for custards!

Conclusion

There’s nothing quite like the comforting taste of Grandma’s Homemade Coconut Cream Pie—creamy, dreamy, and bursting with tropical flavor. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this recipe is a timeless classic that never disappoints. From the flaky crust to the luscious coconut filling and fluffy whipped topping, every bite is pure nostalgia.

Now it’s your turn! Whip up this pie, share it with loved ones, and let us know how it turns out in the comments below. And if you’re craving more old-fashioned dessert magic, check out our other homemade pie recipes for more sweet inspiration.

FAQs

Can I use store-bought pie crust instead?

Absolutely! While homemade crust adds an extra layer of love, a high-quality store-bought crust works just fine if you’re short on time.

How do I prevent my pie filling from becoming lumpy?

The key is constant stirring while cooking the custard. Use a whisk and keep the heat at medium-low to avoid scrambling the eggs.

Can I make this pie ahead of time?

Yes! The pie can be assembled (without the whipped cream topping) and refrigerated for up to 24 hours. Add the whipped cream just before serving for the freshest taste and texture.

What’s the best way to toast coconut for the topping?

Spread shredded coconut in a single layer on a baking sheet and bake at 325°F for 5-8 minutes, stirring occasionally, until golden brown. Watch closely—it can burn quickly!

Can I use coconut milk instead of regular milk?

Yes! Using coconut milk will intensify the coconut flavor. Just be sure to use full-fat coconut milk for the creamiest results.