Grandma’s Coconut Cream Pie

Name: Grandma’s Coconut Cream Pie
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Ingredients: 1 package store-bought pie crust, thawed if frozen;; 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.; 2 cups heavy cream, cold;; ⅓ cup granulated sugar;; toasted coconut, to taste.

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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.

Ingredients For 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.

The full recipe and amounts can be found in the recipe card below.

How to make Coconut Cream Pie?

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.
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.
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.
Transfer the hot cream filling to the large bowl. Cover with 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 2 cups cold heavy cream and ⅓ cup granulated sugar using an electric mixer. Beat until stiff peaks form.
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!

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;

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

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