Grandma’s Coconut Cream Pie (Printer-Friendly)
Flaky crust, coconut custard, and whipped cream unite for a truly memorable homemade dessert experience.
# List of Ingredients:
→ Pie Crust
01 -
2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
2/3 cup shortening
04 -
9 to 10 tablespoons cold water
→ Coconut Filling
05 -
3 large eggs
06 -
1 2/3 cups granulated sugar
07 -
1/2 cup cornstarch
08 -
3 1/4 cups whole milk
09 -
1/4 cup unsalted butter
10 -
1 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
→ Garnish
14 -
Toasted coconut flakes
# Preparation Steps:
01 -
In a medium bowl, combine all-purpose flour and salt. Using a pastry cutter or fork, cut in shortening until mixture resembles small peas. Gradually add 9 to 10 tablespoons cold water, mixing until dough forms and is just moist. Roll dough on a lightly floured surface into a round large enough to fit a deep-dish pie pan.
02 -
Gently press dough into a pie pan and crimp edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 425°F for 12 minutes; remove weights and parchment, continue baking until golden brown, approximately 8 minutes more. Cool completely.
03 -
In a stand mixer, beat eggs, granulated sugar, and cornstarch using a whisk attachment on medium speed for 5 minutes. In a saucepan, heat whole milk and unsalted butter over medium heat until boiling. With mixer running, carefully add hot milk mixture to egg mixture in thirds. Return combined mixture to saucepan and cook over medium-low, stirring occasionally, 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 for at least 2 hours until fully cooled.
05 -
When custard is cooled, fold in sweetened coconut flakes until evenly incorporated.
06 -
Spoon coconut custard filling into cooled, pre-baked pie shell and smooth the top with an offset spatula.
07 -
In a chilled metal bowl, whisk heavy whipping cream and sugar at high speed until stiff peaks form.
08 -
Spread whipped cream evenly over the coconut custard filling.
09 -
Preheat oven to 350°F. Spread coconut flakes on a rimmed baking sheet and toast, stirring every 2 minutes, until some flakes are golden brown, about 10 minutes. Allow to cool.
10 -
Sprinkle toasted coconut evenly over whipped cream and refrigerate pie until ready to serve.
# Additional Suggestions:
01 -
Letting the custard chill thoroughly before adding the coconut ensures a thick, creamy filling that slices cleanly.
02 -
Avoid substituting whipped topping for homemade whipped cream to achieve authentic flavor and texture.
03 -
If pie filling remains runny after chilling, gently reheat on stovetop to encourage thickening, but avoid overcooking to prevent curdling.