Name: Grandma’s Coconut Cream Pie
Prep time: 4 h 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 1 pre-baked pie crust; 1 cup coconut milk (full-fat, canned); 1 cup whole milk; 1 cup shredded sweetened coconut; 1/2 cup granulated sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 3 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1/2 cup heavy cream; 2 tablespoons powdered sugar; 1/4 cup toasted coconut flakes (for garnish)

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A true nostalgic treat, Grandmas Coconut Cream Pie is one of those timeless desserts I always come back to. With its rich coconut custard, flaky buttery crust, and dreamy whipped cream topping, each slice brings comfort and joy in every bite. The toasted coconut flakes on top give just the right crunch to balance the smooth and creamy filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pre-baked pie crust

1 cup coconut milk

1 cup whole milk

1 cup shredded sweetened coconut

1/2 cup granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

3 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1/2 cup heavy cream

2 tablespoons powdered sugar

1/4 cup toasted coconut flakes (for garnish)

Directions

I start by combining the coconut milk, whole milk, shredded coconut, sugar, cornstarch, and salt in a medium saucepan. I whisk everything until it’s smooth.

I place the saucepan over medium heat, whisking constantly, and cook until the mixture thickens and begins to boil—usually around 5 to 7 minutes.

While that’s heating, I whisk the egg yolks in a separate bowl. Then I slowly add a little of the hot milk mixture to the yolks to temper them, whisking constantly to avoid scrambling.

Once tempered, I pour the yolk mixture back into the saucepan and continue to cook for another 2 to 3 minutes, stirring until the custard thickens more.

I remove it from the heat and stir in the butter and vanilla until smooth and fully combined.

I pour the custard into the pre-baked crust and spread it evenly, then let it cool at room temperature before transferring it to the fridge for at least 4 hours or overnight.

Once chilled, I beat the heavy cream and powdered sugar until stiff peaks form, then spread it generously over the custard.

Just before serving, I sprinkle toasted coconut flakes on top for that perfect finish.

Servings and timing

Servings: 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill Time: 4 hours

Total Time: 4 hours 35 minutes

Calories: Around 320 kcal per serving

Variations

I sometimes swap the pre-baked crust for a graham cracker crust for a slightly different texture.

For a deeper coconut flavor, I toast the shredded coconut before adding it to the custard.

A splash of coconut rum or almond extract can add a fun twist to the filling.

Dairy-free versions work well using plant-based milk and coconut cream for the topping.

I occasionally fold a bit of whipped cream into the custard itself for a lighter, mousse-like consistency.

Storage/Reheating

I always keep leftover pie covered in the refrigerator. It stays fresh for up to 4 days. If the whipped cream topping gets a little soft, I simply refresh it with a new dollop before serving. This pie is best enjoyed cold, so I don’t reheat it—but letting it sit at room temperature for 10-15 minutes before serving softens the crust a bit, which I like.

FAQs

What kind of coconut milk should I use?

I use canned full-fat coconut milk for the creamiest texture and richest flavor. Light coconut milk works but won’t yield the same luscious filling.

Can I make this pie ahead of time?

Absolutely. I often make it a day in advance to let the flavors meld and the custard fully set. Just add the whipped cream and garnish before serving.

How do I toast coconut flakes?

I spread sweetened coconut flakes on a baking sheet and bake them at 350°F (175°C) for about 5-7 minutes, tossing once or twice, until golden brown.

Can I freeze coconut cream pie?

I don’t recommend freezing it. The custard can become watery and the whipped cream doesn’t hold up well after thawing.

What can I use instead of cornstarch?

If I’m out of cornstarch, I use an equal amount of arrowroot powder or double the amount of all-purpose flour as a thickening substitute, though the texture might vary slightly.

Conclusion

Grandma’s Coconut Cream Pie is one of those simple pleasures I never get tired of making—or eating. It’s creamy, comforting, and just the right amount of sweet. Whether I’m celebrating something special or just indulging in a personal treat, this pie never lets me down.

Recipe:

Grandma’s Coconut Cream Pie

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Print Recipe

Grandma’s Coconut Cream Pie is a nostalgic dessert featuring a flaky pre-baked crust, silky coconut custard filling, and a cloud of whipped cream topped with toasted coconut flakes. This easy coconut cream pie recipe is perfect for holidays, family gatherings, or any time you crave a creamy, comforting treat. Made with simple ingredients and rich coconut flavor, it’s a timeless homemade pie that tastes even better the next day.

Total Time: 4 hours 35 minutes
Yield: 8 servings

Instructions

In a medium saucepan, whisk together coconut milk, whole milk, shredded coconut, sugar, cornstarch, and salt until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil (about 5–7 minutes).
In a separate bowl, whisk egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper.
Pour tempered yolk mixture back into the saucepan. Cook for another 2–3 minutes, stirring, until thickened.
Remove from heat. Stir in butter and vanilla until smooth.
Pour custard into the pre-baked crust. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Beat heavy cream with powdered sugar until stiff peaks form. Spread over chilled custard.
Garnish with toasted coconut flakes just before serving.