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Homemade Grandmas Coconut Cream Pie photo

Grandmas Coconut Cream Pie

This Grandmas Coconut Cream Pie is a nostalgic dessert with a creamy filling and fluffy meringue, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Combine and Finish the Filling. Return the tempered yolk mixture back to...

Notes

  • Feel free to experiment with different types of coconut for added flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • For an extra touch, toast the shredded coconut before adding it to the filling.