Grandma’s Coconut Cream Pie (Ready-to-Print Version)
Coconut custard and flaky crust topped with whipped cream for a nostalgic, creamy, summer-perfect dessert.
# What You’ll Need:
→ Pie Crust
01 -
2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
2/3 cup vegetable shortening
04 -
9 to 10 tablespoons cold water
→ Coconut Cream Filling
05 -
3 large eggs
06 -
1 and 2/3 cups granulated sugar
07 -
1/2 cup cornstarch
08 -
3 and 1/4 cups whole milk
09 -
1/4 cup unsalted butter
10 -
1 and 1/2 teaspoons vanilla extract
11 -
2 cups sweetened coconut flakes
→ Whipped Cream Topping
12 -
2 cups heavy whipping cream
13 -
1/3 cup granulated sugar
→ Coconut Garnish
14 -
Toasted sweetened coconut flakes
# Step-by-Step Guide:
01 -
Combine flour and salt in a medium bowl. Cut in shortening with a pastry cutter or fork until the mixture resembles small peas. Gradually add cold water, starting with 6 tablespoons, mixing until dough is moist but not wet. Add more water, 1 tablespoon at a time, as needed. Form dough and roll out on a lightly floured surface to fit a deep-dish 9-inch pie pan.
02 -
Press dough into the bottom and sides of pie pan and crimp edges. Line with parchment and fill with pie weights or dried beans. Bake at 425°F for 12-15 minutes, remove weights, then bake an additional 5-7 minutes or until light golden brown. Cool completely on a rack.
03 -
In a stand mixer bowl, whisk eggs, sugar, and cornstarch on medium speed for 5 minutes. Meanwhile, in a saucepan, bring milk and butter to a boil. With mixer running, slowly add hot milk mixture to egg mixture in thirds. Return all to saucepan over medium-low heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in vanilla extract.
04 -
Transfer custard to a bowl, cover surface with plastic wrap, and refrigerate at least 2 hours until completely cooled.
05 -
Once chilled, stir sweetened coconut flakes into the cooled custard until evenly incorporated.
06 -
Spoon the coconut cream filling into the cooled, pre-baked pie crust and smooth the top.
07 -
In a chilled mixing bowl, beat heavy cream and sugar with electric mixer on high until stiff peaks form.
08 -
Spread whipped cream evenly over the coconut filling.
09 -
Preheat oven to 350°F. Spread coconut on rimmed baking pan and bake 8–10 minutes, stirring every 2 minutes, until some flakes are golden brown. Cool completely.
10 -
Sprinkle toasted coconut over whipped cream and refrigerate pie until ready to serve.
# Handy Tips:
01 -
For optimal custard texture, fully cool the filling before adding coconut and assembling the pie.
02 -
Blind baking prevents a soggy bottom and ensures a crisp crust.
03 -
Do not substitute homemade whipped cream with non-dairy topping for best flavor.
04 -
The assembled pie can be frozen for up to 3 weeks if wrapped tightly and stored in an airtight container.