Grandma’s Coconut Cream Pie

This is one of my favorite easy coconut cream pies with a light, fluffy, creamy texture, and an amazing coconut flavor. This is a perfect cream pie that you can make for the holidays in any season of the year.

This easy coconut cream pie has a few fantastic layers – crispy crust, coconut cream filling, light and fluffy whipped cream, and flavorful toasted coconut.

Yummy, yummy, yummy! By the way, I’ve never had leftovers from this easy coconut cream pie because we always eat it so fast.

What do I need to make coconut cream pie?

This is a delicious easy coconut cream pie that anyone can make.

You will need one package of store-bought pie crust, unsalted butter, whole milk, large eggs, granulated sugar, cornstarch, vanilla extract, flaked coconut, toasted coconut, and heavy cream.

How to make Coconut Cream Pie?

1. Preheat the oven to 425°F.
   Add ¼ cup unsalted butter and 3 ¼ cups whole milk to a large saucepan. Turn on the medium heat and bring to a boil, stirring occasionally.
2. While the mixture of milk and butter is heating, beat together 3 eggs, 1 ⅔ cups granulated sugar, and ½ cup cornstarch using an electric mixer. Beat for 4-5 minutes.
3. Gradually add a hot mixture of milk and butter to the beaten mixture. Don’t add the hot mixture at once; you should divide it into a few additions. Beat after each addition.
   Transfer this warm mixture to the saucepan. Cook on medium-low heat until this creamy mixture thickens. Stir constantly. It will take about 10-12 minutes. Then, turn off the heat and add 1 ½ tsp vanilla extract. Mix until combined.
4. Transfer the hot cream filling to the large bowl. Cover with plastic wrap and refrigerate for at least 2 hours.
5. While the creamy filling is cooling, prepare the pie crust. Place pie crust in pie plate. Then, press the pie crust into the bottom and up the sides of the pan. Bake in the preheated oven for 10-15 minutes with pie weights. Then, remove the pie weights and bake for additional 10-15 minutes or until golden and ready. Set aside to cool to room temperature.
6. In a mixing bowl, beat together 2 cups cold heavy cream and ⅓ cup granulated sugar using an electric mixer. Beat until stiff peaks form.
7. Remove the cream filling from the refrigerator and stir in 2 cups of flaked coconut. Transfer this coconut cream filling to the baked pie crust. Spread evenly. Then, top the coconut cream filling with whipped cream. Decorate the coconut cream pie with toasted coconut. Refrigerate for at least 1 hour before serving. Then, slice and enjoy!

make coconut cream pie a day ahead;

Sure, you can make easy coconut cream pie a day ahead. Just cover the pie with plastic wrap or aluminum foil and refrigerate. This pie can be stored in the refrigerator for up to 4 days.

How do you keep a coconut cream pie from getting watery?

A ½ cup of cornstarch is used for the coconut cream filling to keep the coconut cream pie from getting watery.

Also, don’t forget to let the baked pie crust cool completely before adding the coconut cream filling, and beat the heavy cream with sugar until stiff peaks form.

Does coconut cream pie need to be refrigerated?

Yes, this easy coconut cream pie needs to be refrigerated because it includes custard filling and whipped cream topping. You can store covered easy coconut cream pie for 3-4 days in the refrigerator.

Freeze coconut cream pie;

I don’t recommend freezing this easy coconut cream pie because such a pie doesn’t freeze well and it can lose its taste, shape, and quality.

Recipe tips;

1. You can use any type of coconut – flaked coconut, shredded coconut (unsweetened or sweetened).
2. Don’t forget to let the baked pie crust cool completely before adding the coconut cream filling.
3. You can use store-bought pie crust or your favorite homemade pie crust.
4. You can use an electric mixer or a stand mixer for this easy coconut cream pie recipe.

OTHER RECIPES YOU MIGHT ENJOY

• GRANNY CAKE WITH COCONUT
• IMPOSSIBLE COCONUT CUSTARD PIE

Grandma’s Coconut Cream Pie

This easy coconut cream pie has a few fantastic layers - crispy crust, coconut cream filling, light and fluffy whipped cream, and flavorful toasted coconut

5 from 1 vote

Print Save Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 1 hour 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour 30 minutes

Servings: 8

Ingredients

For the crust:

• 1 package store-bought pie crust, thawed if frozen;

For the coconut cream filling:

• ¼ cup unsalted butter;
• 3 ¼ cups whole milk;
• 3 large eggs, at room temperature;
• 1 ⅔ cups granulated sugar;
• ½ cup cornstarch;
• 1 ½ tsp vanilla extract;
• 2 cups flaked coconut.

For the topping:

• 2 cups heavy cream, cold;
• ⅓ cup granulated sugar;
• toasted coconut, to taste.

Instructions

• Preheat the oven to 425°F.
• Add unsalted butter and whole milk to a large saucepan. Turn on the medium heat and bring to a boil, stirring occasionally.
  
• While the mixture of milk and butter is heating, beat together eggs, granulated sugar, and cornstarch using an electric mixer. Beat for 4-5 minutes. Then, gradually add a hot mixture of milk and butter to the beaten mixture. Don't add the hot mixture at once; you should divide it into a few additions. Beat after each addition.
  
• Transfer this warm mixture to the saucepan. Cook on medium-low heat until this creamy mixture thickens. Stir constantly. It will take about 10-12 minutes. Then, turn off the heat and add vanilla extract. Mix until combined.
  
• Transfer this hot cream filling to the large bowl. Cover with a plastic wrap and refrigerate for at least 2 hours.
  
• While the creamy filling is cooling, prepare the pie crust. Place pie crust in pie plate. Then, press the pie crust into the bottom and up the sides of the pan. Bake in the preheated oven for 10-15 minutes with pie weights. Then, remove the pie weights and bake for additional 10-15 minutes or until golden and ready. Set aside to cool to room temperature.
  
• In a mixing bowl, beat together cold heavy cream and granulated sugar using an electric mixer. Beat until stiff peaks form.
  
• Remove the cream filling from the refrigerator and stir in flaked coconut. Transfer this coconut cream filling to the baked pie crust. Spread evenly. Then, top with whipped cream and decorate with toasted coconut. Refrigerate for at least 1 hour before serving. Then, slice and enjoy!
  

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