There’s something magical about a slice of coconut cream pie that instantly transports you back to childhood memories and family gatherings. This grandma’s coconut cream pie recipe captures that nostalgic essence perfectly, combining a flaky, buttery crust with a rich, velvety coconut custard filling and topped with clouds of whipped cream and toasted coconut flakes. Whether you’re looking to recreate a beloved family tradition or discover this classic dessert for the first time, this recipe delivers the perfect balance of sweetness, creaminess, and tropical coconut flavor that has made this pie a beloved staple in American homes for generations.

The Secret Behind Grandma’s Perfect Coconut Cream Pie

What makes this coconut cream pie truly special is the attention to detail in creating that signature silky-smooth filling. Unlike store-bought versions that often taste artificial or overly sweet, this homemade recipe uses real coconut milk, shredded coconut, and a carefully balanced custard base that achieves the perfect consistency—thick enough to slice cleanly but creamy enough to melt on your tongue. The key lies in the slow cooking process and the proper ratio of eggs, cornstarch, and dairy, which creates that luxurious texture grandma always seemed to master effortlessly.

The toasted coconut topping isn’t just decorative; it adds a delightful textural contrast and deeper coconut flavor that elevates the entire dessert. When coconut flakes are toasted until golden brown, they develop a nutty, caramelized taste that complements the sweet cream filling beautifully. This simple step transforms an already delicious pie into something truly extraordinary.

Why This Recipe Stands the Test of Time

Traditional coconut cream pie has remained a favorite across generations because it perfectly balances richness with lightness. The custard filling is indulgent without being heavy, and the coconut flavor shines through without overwhelming your palate. This recipe has been passed down through families, with each generation adding their own small touches while maintaining the core elements that make it so irresistible.

The beauty of this dessert lies in its versatility as well. It’s equally appropriate for holiday celebrations, Sunday dinners, potlucks, or simply as a special treat when you’re craving something sweet and comforting. The elegant presentation—with its golden crust, creamy layers, and decorative toasted coconut—makes it look impressive enough for special occasions, yet it’s surprisingly approachable for home bakers of all skill levels.

Ingredients

For the Pie Crust:

1 ½ cups graham cracker crumbs or 1 pre-baked 9-inch pie crust
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt

For the Coconut Cream Filling:

2 ½ cups whole milk
1 cup coconut milk (full-fat)
¾ cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 ½ cups sweetened shredded coconut

For the Topping:

1 ½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
¾ cup sweetened shredded coconut, toasted

Instructions

Preheat your oven to 350°F (175°C). If using graham cracker crust, combine graham cracker crumbs, sugar, melted butter, and salt in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly into a 9-inch pie dish, creating an even layer on the bottom and up the sides. Bake for 10 minutes until lightly golden, then set aside to cool completely.
In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt until the cornstarch is completely dissolved with no lumps remaining. This step is crucial for achieving a smooth, creamy filling without any grainy texture.
Place the saucepan over medium heat and cook the mixture, whisking constantly to prevent scorching on the bottom. Continue cooking for approximately 8-10 minutes until the mixture thickens noticeably and begins to bubble gently. The consistency should coat the back of a spoon when properly thickened.
In a separate bowl, whisk the egg yolks until smooth. Slowly add about one cup of the hot milk mixture to the egg yolks while whisking continuously. This tempering process prevents the eggs from scrambling. Once combined, pour the egg mixture back into the saucepan with the remaining milk mixture.
Continue cooking over medium heat, whisking constantly, for another 2-3 minutes until the filling becomes very thick and pudding-like. Remove from heat and immediately stir in the butter, vanilla extract, and shredded coconut, mixing until the butter melts completely and everything is well incorporated.
Pour the hot coconut filling directly into the cooled pie crust, spreading it evenly with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until the filling is completely set and firm to the touch.
While the pie chills, prepare the toasted coconut topping. Spread the shredded coconut in an even layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring every 2 minutes, until the coconut turns golden brown. Watch carefully as it can burn quickly. Remove from the oven and let cool completely.
When ready to serve, prepare the whipped cream topping. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. This should take about 3-4 minutes. Be careful not to overbeat, or the cream will become grainy.
Remove the plastic wrap from the chilled pie and spread the whipped cream evenly over the coconut filling, creating decorative swirls and peaks with the back of a spoon or offset spatula. Generously sprinkle the toasted coconut over the entire surface of the whipped cream, pressing gently so it adheres.
Refrigerate the finished pie for at least 30 minutes before slicing to allow the whipped cream to set slightly. Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest slices.

Grandma’s Coconut Cream Pie

Classic coconut cream pie with silky custard filling, toasted coconut, and whipped cream topping – a nostalgic dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 4 50

Servings: 8 slices

Course: Dessert

Cuisine: American, Traditional

Calories: 485

Ingredients Equipment Method Notes

Ingredients

Pie Crust

1.5 cups graham cracker crumbs or 1 pre-baked 9-inch pie crust
0.25 cup granulated sugar
6 tbsp unsalted butter melted
1 pinch salt

Coconut Cream Filling

2.5 cups whole milk
1 cup coconut milk full-fat
0.75 cup granulated sugar
0.33 cup cornstarch
0.25 tsp salt
4 egg yolks large
2 tbsp unsalted butter
2 tsp vanilla extract
1.5 cups sweetened shredded coconut

Topping

1.5 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
0.75 cup sweetened shredded coconut toasted

Equipment

9-inch pie dish
Medium saucepan
Mixing bowls
Whisk
Electric mixer
Baking sheet

Method

Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, melted butter, and salt. Press into 9-inch pie dish and bake for 10 minutes. Cool completely.
In a medium saucepan, whisk together whole milk, coconut milk, sugar, cornstarch, and salt until smooth with no lumps.
Cook mixture over medium heat, whisking constantly, for 8-10 minutes until thickened and bubbling.
In a separate bowl, whisk egg yolks. Slowly add 1 cup of hot milk mixture while whisking constantly. Pour egg mixture back into saucepan.
Continue cooking for 2-3 minutes, whisking constantly, until very thick. Remove from heat and stir in butter, vanilla, and shredded coconut.
Pour filling into cooled crust. Press plastic wrap directly onto surface and refrigerate for at least 4 hours or overnight.
Toast shredded coconut on baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes, until golden brown. Cool completely.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form, about 3-4 minutes.
Spread whipped cream over chilled pie. Sprinkle with toasted coconut. Refrigerate 30 minutes before serving.
Slice with a hot, clean knife for neat cuts. Store covered in refrigerator for up to 3 days.

Notes

For best results, add whipped cream topping no more than 4-6 hours before serving. The custard filling can be made up to 2 days ahead. Toast coconut carefully as it burns quickly. Use full-fat coconut milk for richest flavor.

Mastering the Perfect Coconut Cream Consistency

The filling consistency is where many home bakers struggle, but with a few tips, you’ll achieve that perfect texture every time. The key is patience and constant whisking. When cooking the custard base, don’t rush the process by turning up the heat—medium heat ensures even cooking without scorching. The mixture should coat the back of a wooden spoon and hold a line when you run your finger through it. This “nappe” consistency indicates the custard is ready.

Another crucial factor is the cornstarch measurement. Too little and your filling will be soupy; too much and it becomes gummy. The ratio provided in this recipe has been tested extensively to deliver that signature creamy texture that’s thick enough to slice but still luxuriously smooth. If you find your filling seems too thin, remember that it will firm up significantly as it chills in the refrigerator.

Creative Variations to Try

While this traditional recipe is perfect as written, there are several delicious variations you can explore. For a chocolate coconut cream pie, add ½ cup of cocoa powder to the filling and fold in some chocolate chips while the mixture is still warm. For a tropical twist, layer sliced bananas in the crust before adding the coconut filling, or fold in some crushed pineapple for extra fruit flavor.

You can also experiment with the crust by using a traditional pastry crust instead of graham crackers, or try a chocolate cookie crust for a different flavor profile. Some bakers like to add a tablespoon of rum extract to the filling for an adult version, or swap half the coconut milk for cream of coconut for an even more intense coconut flavor.

Storage and Make-Ahead Tips

This coconut cream pie is an excellent make-ahead dessert, which makes it perfect for entertaining. The filling can be prepared and poured into the crust up to two days in advance. Keep it covered in the refrigerator until you’re ready to add the whipped cream topping. For best results, add the whipped cream and toasted coconut no more than 4-6 hours before serving to maintain the cream’s texture and the coconut’s crunch.

Store leftover pie covered in the refrigerator for up to 3 days. The whipped cream may soften slightly over time, but the flavor remains delicious. This pie does not freeze well due to the custard filling and whipped cream topping, so it’s best enjoyed fresh within a few days of preparation.

Serving Suggestions and Pairings

Serve each slice of coconut cream pie with a hot cup of coffee or a glass of cold milk for a classic pairing. The rich, creamy filling contrasts beautifully with the slight bitterness of coffee, while milk enhances the sweet coconut flavors. For a special presentation, drizzle some chocolate sauce on the plate before adding the pie slice, or garnish with fresh berries for a pop of color and tartness that balances the sweetness.

This pie is substantial enough to serve as the grand finale to a holiday meal, yet light enough to enjoy as an afternoon treat with tea. The combination of textures—from the crisp toasted coconut and flaky crust to the silky filling and fluffy whipped cream—creates a satisfying eating experience that keeps people coming back for seconds.

Bringing Grandma’s Legacy to Your Kitchen

There’s something deeply satisfying about recreating a classic recipe that has brought joy to countless families over the years. This grandma’s coconut cream pie represents more than just a dessert; it’s a connection to culinary traditions and cherished memories. Every time you make this pie, you’re participating in a delicious legacy that spans generations.

The process of making this pie from scratch—measuring ingredients, whisking the custard, toasting the coconut—becomes a meditative practice that slows us down in our fast-paced world. The care and attention required to achieve that perfect consistency teaches patience and precision, skills that translate to other areas of cooking and baking.

Conclusion: A Slice of Heaven Worth Making

Grandma’s coconut cream pie is more than just a recipe; it’s an experience that engages all your senses and creates lasting memories around the table. The tropical aroma of toasted coconut, the visual appeal of golden layers, the satisfying texture of creamy filling against flaky crust, and above all, the incredible flavor that makes this dessert truly unforgettable—all these elements combine to create something special.

Whether you’re an experienced baker or just starting your culinary journey, this recipe is accessible and rewarding. The ingredients are simple and readily available, the techniques are straightforward with a bit of practice, and the results are consistently impressive. So gather your ingredients, channel your inner grandma, and prepare to create a coconut cream pie that will have your family and friends requesting it for every special occasion. This timeless classic deserves a place in your recipe collection and on your dessert table.

Grandma’s Coconut Cream Pie: A Timeless Classic That Melts in Your Mouth