Grandma’s Coconut Cream Pie
A classic coconut cream pie with a flaky crust, rich coconut filling, and whipped cream topping.
Equipment
- pie dish
- Saucepan
- mixing bowls
- Whisk
Ingredients
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, at room temperature
- 1 ⅔ cups granulated sugar
- ½ cup cornstarch
- 1 ½ teaspoon vanilla extract
- 2 cups flaked coconut
For the topping
- 2 cups heavy cream, cold
- ⅓ cup granulated sugar
- toasted coconut, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Place pie crust in a pie dish and crimp edges. Bake according to package instructions until golden brown. Let cool.
- In a saucepan, melt butter over medium heat. Stir in milk.
- In a bowl, whisk eggs, sugar, and cornstarch until smooth. Gradually whisk into the milk mixture.
- Cook, stirring constantly, until thickened. Remove from heat and stir in vanilla and flaked coconut.
- Pour filling into the cooled crust. Cover with plastic wrap touching the surface to prevent a skin from forming. Refrigerate until set.
- Before serving, whip heavy cream with sugar until stiff peaks form. Spread over pie and sprinkle with toasted coconut.
Notes
For best results, chill the pie for at least 4 hours before serving.