There’s something magical about a homemade coconut cream pie—especially when it’s a treasured family recipe. This Grandma’s Coconut Cream Pie is one of my all-time favorites. It’s incredibly easy to make, wonderfully creamy, and packed with rich coconut flavor. With its flaky crust, silky coconut filling, fluffy whipped cream, and toasted coconut topping, this dessert is truly perfect for any season and any holiday.
And honestly? We never have leftovers. Ever.
Whether you’re baking for Thanksgiving, Christmas, Easter, or just because you’re craving something sweet and nostalgic, this classic pie always steals the show.
Why You’ll Love This Coconut Cream Pie
- Simple ingredients and no complicated steps
- Layers of texture—crispy crust, creamy filling, fluffy whipped cream
- Make-ahead friendly, perfect for holidays
- Big coconut flavor that coconut lovers obsess over
- Tried-and-true family recipe, guaranteed to impress
Ingredients You’ll Need
This easy coconut cream pie uses simple pantry staples:
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, room temperature
- 1 ⅔ cups granulated sugar
- ½ cup cornstarch
- 1 ½ tsp vanilla extract
- 2 cups flaked coconut
For the topping:
- 2 cups cold heavy cream
- ⅓ cup granulated sugar
- Toasted coconut, for garnish
How to Make Grandma’s Coconut Cream Pie
1. Prepare the coconut filling
- Preheat the oven to 425°F.
- In a large saucepan, heat the butter and whole milk over medium heat until it comes to a gentle boil, stirring occasionally.
- In a mixing bowl, beat together the eggs, sugar, and cornstarch for 4–5 minutes until thick and pale.
- Slowly temper the hot milk mixture into the egg mixture in several additions, beating after each one.
- Pour the warm custard mixture back into the saucepan. Cook over medium-low heat, stirring constantly, for 10–12 minutes, until thickened.
- Remove from heat and stir in the vanilla extract.
- Transfer to a bowl, cover with plastic wrap (pressing it directly on the surface), and refrigerate for at least 2 hours.
2. Bake the pie crust
- Press the pie crust into a pie plate, making sure it fits snugly.
- Line with parchment and add pie weights.
- Bake for 10–15 minutes, then remove the weights and bake another 10–15 minutes, until golden.
- Cool completely.
3. Assemble the pie
- Whip the cold heavy cream and sugar until stiff peaks form.
- Remove the chilled filling from the fridge and fold in the flaked coconut.
- Spread the coconut cream filling into the cooled crust.
- Top with the whipped cream and garnish with plenty of toasted coconut.
- Chill for at least 1 hour before slicing and serving.
Tips for the Perfect Coconut Cream Pie
- Use flaked or shredded coconut, sweetened or unsweetened.
- Make sure your pie crust cools completely before adding the filling.
- A stand mixer makes whipping the cream and mixing the custard a breeze.
- Don’t freeze the pie—its texture will change too much.
More Old-Fashioned Pies You’ll Love
- Easy Peanut Butter Pie
- Old-Fashioned Custard Pie
- Unbelievably Good Shredded Apple Pie