There’s something magical about a slice of Grandmas Coconut Cream Pie. It brings back memories of warm kitchens filled with the sweet aroma of coconut, and the anticipation of that first bite. This classic dessert combines a rich, creamy filling with a light, fluffy meringue, all nestled in a flaky pie crust. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this pie is sure to please.

Top Reasons to Make Grandmas Coconut Cream Pie

1. **Nostalgic Flavor**: This pie is a timeless classic that evokes memories of home and family gatherings.
2. **Creamy Texture**: The smooth filling paired with a light meringue offers a delightful contrast in textures.
3. **Easy to Customize**: You can easily add your touch, whether it’s more coconut or a splash of rum for a tropical twist.
4. **Perfect for Any Occasion**: From holidays to casual dinners, this pie fits right in on any dessert table.
5. **Simple Ingredients**: Made with pantry staples, this pie is accessible and straightforward to whip up.

What’s in the Bowl

1 pie crust (9-inch, thawed if frozen; we recommend using our Darn Good Whole Wheat Pie Crust recipe)
2 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon kosher or sea salt
1 cup organic sugar
3 large egg yolks (slightly beaten with a fork; save egg whites for meringue)
2 cups milk (regular or canned coconut milk)
1 teaspoon vanilla extract
1 tablespoon butter
3/4 cup shredded coconut (freshly shredded if possible, plus 2 tablespoons for garnish)
3 large egg whites
1/4 cup organic sugar (for meringue)

Equipment Breakdown

9-inch pie dish: Essential for baking and serving your pie.
Medium saucepan: Ideal for cooking the custard filling.
Whisk: For combining ingredients smoothly.
Mixing bowl: Necessary for whipping the egg whites into meringue.
Electric mixer: Makes whipping the meringue a breeze.
Spatula: Perfect for folding ingredients and spreading the meringue.

Grandmas Coconut Cream Pie Made Stepwise

Step 1: Prepare the Pie Crust

Begin by preheating your oven to 350°F (175°C). If using a frozen pie crust, ensure it’s fully thawed. Place the pie crust in your 9-inch pie dish and crimp the edges as desired. Pre-bake the crust for about 10 minutes or until lightly golden, then let it cool.

Step 2: Create the Coconut Filling

In a medium saucepan, combine the flour, cornstarch, salt, and sugar. Whisk these dry ingredients together until well blended. Gradually add the milk, whisking continuously to avoid lumps.

Step 3: Cook the Filling

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes. Once thickened, remove from heat.

Step 4: Temper the Egg Yolks

In a separate bowl, take the slightly beaten egg yolks and gradually whisk in about a cup of the hot coconut mixture to temper them. This step prevents the yolks from scrambling.

Step 5: Combine and Finish the Filling

Return the tempered yolk mixture back to

Grandmas Coconut Cream Pie

This Grandmas Coconut Cream Pie is a nostalgic dessert with a creamy filling and fluffy meringue, perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Filling:

2 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon kosher or sea salt
1 cup organic sugar
3 large egg yolks slightly beaten with a fork; save egg whites for meringue
2 cups milk regular or canned coconut milk
1 teaspoon vanilla extract
1 tablespoon butter
3/4 cup shredded coconut freshly shredded if possible, plus 2 tablespoons for garnish

For the Meringue:

3 large egg whites
1/4 cup organic sugar for meringue

For the Crust:

1 pie crust 9-inch thawed if frozen

Equipment

9-inch pie dish
Medium saucepan
Whisk
Mixing Bowl
Electric mixer
Spatula

Method

Preparation Steps

Step 1: Prepare the Pie Crust. Preheat your oven to 350°F (175°C). If using a frozen pie crust, ensure it’s fully thawed. Place the pie crust in your 9-inch pie dish and crimp the edges as desired. Pre-bake the crust for about 10 minutes or until lightly golden, then let it cool.
Step 2: Create the Coconut Filling. In a medium saucepan, combine the flour, cornstarch, salt, and sugar. Whisk these dry ingredients together until well blended. Gradually add the milk, whisking continuously to avoid lumps.
Step 3: Cook the Filling. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes. Once thickened, remove from heat.
Step 4: Temper the Egg Yolks. In a separate bowl, take the slightly beaten egg yolks and gradually whisk in about a cup of the hot coconut mixture to temper them. This step prevents the yolks from scrambling.
Step 5: Combine and Finish the Filling. Return the tempered yolk mixture back to...