Great-Grandmother’s Classic Coconut Cream Pie
Coconut Cream Pie is one of those desserts that feels like home.
Smooth, creamy, gently sweet, and rich with coconut flavor, this
Great-Grandmother’s Classic Coconut Cream Pie is a recipe
passed down through generations for good reason.
This pie is old-fashioned in the very best way — a buttery graham cracker
crust, a silky coconut custard filling cooked slowly on the stovetop,
and a fluffy cloud of whipped cream on top. No shortcuts, no gimmicks,
just honest ingredients and time-tested technique.
Perfect for holidays, Sunday dinners, family gatherings, or anytime
you want a dessert that comforts as much as it impresses, this pie
delivers elegance without being fussy.
Why This Coconut Cream Pie Is a Family Treasure
- Silky Smooth Texture: Creamy custard that melts in your mouth
- Real Coconut Flavor: Coconut milk and shredded coconut shine
- Classic & Reliable: A recipe that never goes out of style
- Make-Ahead Friendly: Perfect for entertaining and holidays
- Beautiful Presentation: Simple, elegant, and nostalgic
Ingredients
For the Crust
| Graham cracker crumbs | 1½ cups |
| Granulated sugar | ¼ cup |
| Unsalted butter, melted | ⅓ cup |
For the Coconut Cream Filling
| Cornstarch | ⅓ cup |
| Granulated sugar | ¼ cup |
| Salt | ¼ teaspoon |
| Coconut milk | 1 (14 oz) can |
| Heavy cream | 1 cup |
| Milk | ½ cup |
| Egg yolks | 3 large |
| Vanilla extract | 1 teaspoon |
| Sweetened shredded coconut | 1 cup |
For Topping
- Fresh whipped cream (as desired)
- Optional: toasted coconut flakes for garnish
How to Make Great-Grandmother’s Coconut Cream Pie
Step 1: Make the Graham Cracker Crust
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter
until the mixture resembles damp sand.
Press the mixture firmly into the bottom and up the sides of a pie dish.
Use the bottom of a measuring cup to pack it evenly.
Bake for 10 minutes, then remove and allow to cool completely.
Step 2: Begin the Coconut Custard
In a medium saucepan, whisk together cornstarch, sugar, and salt.
Slowly pour in the coconut milk, heavy cream, and milk, whisking constantly
to prevent lumps.
Place the saucepan over medium heat and cook, stirring continuously,
until the mixture thickens and begins to gently bubble.
This step requires patience — slow heat ensures a smooth, silky custard.
Step 3: Temper the Egg Yolks
In a separate bowl, whisk the egg yolks.
Gradually add a small ladle of the hot custard into the yolks while whisking
constantly. This gently warms the eggs and prevents curdling.
Pour the egg mixture back into the saucepan and continue cooking
for 2–3 minutes, stirring constantly, until the custard is thick,
glossy, and coats the back of a spoon.
Step 4: Add Coconut & Vanilla
Remove the custard from heat.
Stir in vanilla extract and shredded coconut, mixing until evenly distributed.
The aroma at this stage is pure nostalgia.
Step 5: Assemble the Pie
Pour the warm coconut custard into the cooled graham cracker crust.
Smooth the top with a spatula.
Press plastic wrap directly onto the surface of the filling to prevent a skin
from forming. Refrigerate for at least 4 hours, or until fully set.
Step 6: Finish & Serve
Just before serving, top the pie with freshly whipped cream.
Garnish with toasted coconut flakes if desired.
Slice, serve chilled, and enjoy a dessert that tastes like it came straight
from your great-grandmother’s kitchen.
Storage Tips
Store Coconut Cream Pie covered in the refrigerator for up to
3–4 days. Keep whipped cream separate if possible
for the freshest presentation.
Grandma’s Tip: For extra depth of flavor, lightly toast the
shredded coconut before stirring it into the custard.