The Art of Perfect Grandma's Coconut Cream Pie Creation

Perfect Flaky Crust Creation

Master the technique of making tender, flaky pie crust that provides the ideal foundation.

Silky Custard Excellence

Learn the skill of cooking smooth, lump-free coconut custard with perfect consistency.

Blind Baking Perfection

Perfect the method of pre-baking pie crust to achieve golden, crisp bottom layer.

Coconut Toasting Technique

Master the art of toasting coconut to achieve golden color without burning.

Whipped Cream Mastery

Learn optimal whipping techniques for achieving stable, billowy peaks that crown the pie.

Classic Coconut Cream Pie Mastery Secrets for Perfect Grandma-Style Results

Custard Patience: Cook custard slowly and stir constantly to prevent lumps and ensure smooth, silky texture.

Blind Baking Essential: Properly blind baking the crust prevents soggy bottom and ensures flaky texture.

Coconut Toasting: Watch coconut carefully while toasting as it burns quickly once it starts browning.

Chilling Time: Allow adequate refrigeration time for custard to fully set before adding whipped cream.

Fresh Whipped Cream: Make whipped cream just before serving for best texture and flavor.

Clean Slices: Dip knife in hot water and wipe clean between cuts for perfect pie slices.

Grandma's Classic Coconut Cream Pie with Toasted Coconut and Flaky Crust

Name: Grandma's Classic Coconut Cream Pie with Toasted Coconut and Flaky Crust
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Yield: 8 slices
Cuisine: American
Ingredients: For the Flaky Pie Crust:; 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 3-4 tablespoons ice water; For the Coconut Custard Filling:; 3 cups whole milk; 1 cup sweetened shredded coconut; 3/4 cup granulated sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 4 large egg yolks; 2 tablespoons unsalted butter; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; For the Whipped Cream Topping:; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; For the Toasted Coconut Garnish:; 1 cup sweetened coconut flakes; For the Custard Enhancement:; 1/2 cup coconut milk; Pinch of cream of tartar; For the Perfect Assembly:; Plastic wrap for covering; Parchment paper for baking; For Special Equipment:; 9-inch pie pan; Pie weights or dried beans

The ultimate coconut cream pie featuring a flaky homemade crust, silky smooth vanilla coconut custard filling, billowy clouds of fresh whipped cream, and a crown of golden toasted coconut flakes. This nostalgic dessert masterpiece combines the tropical richness of coconut with the luxurious texture of homemade cream filling, creating an unforgettable pie experience that brings back cherished memories of grandma's kitchen and elevates the classic coconut cream pie to extraordinary heights perfect for holidays, special occasions, or any time you crave the perfect balance of creamy, sweet, and tropical flavors.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

4H55 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Flaky Pie Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

3-4 tablespoons ice water

For the Coconut Custard Filling:

3 cups whole milk

1 cup sweetened shredded coconut

3/4 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

2 teaspoons pure vanilla extract

1 teaspoon coconut extract

For the Whipped Cream Topping:

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Toasted Coconut Garnish:

1 cup sweetened coconut flakes

For the Custard Enhancement:

1/2 cup coconut milk

Pinch of cream of tartar

For the Perfect Assembly:

Plastic wrap for covering

Parchment paper for baking

For Special Equipment:

9-inch pie pan

Pie weights or dried beans

Double boiler or heavy saucepan

Electric mixer

Fine mesh strainer

Pastry brush

Instructions

Begin by making pie crust, combining flour and salt in large bowl.

Cut cold butter into flour mixture until it resembles coarse crumbs.

Add ice water one tablespoon at a time until dough just comes together.

Form dough into disk, wrap in plastic, and refrigerate for 30 minutes.

Roll out chilled dough on floured surface to 12-inch circle.

Transfer dough to 9-inch pie pan and trim edges leaving 1-inch overhang.

Fold overhang under and crimp edges decoratively with fingers or fork.

Prick bottom of crust with fork and refrigerate for 15 minutes.

Preheat oven to 375°F and line crust with parchment paper.

Fill with pie weights and blind bake for 15 minutes until edges are set.

Remove weights and parchment, bake 8-10 minutes more until golden brown.

Allow baked crust to cool completely on wire rack before filling.

For filling, heat milk and shredded coconut in saucepan over medium heat.

Whisk together sugar, cornstarch, and salt in separate bowl.

Beat egg yolks in another bowl and set aside for tempering.

Once milk is steaming, whisk in sugar mixture and cook until thickened.

Temper egg yolks by slowly whisking in hot milk mixture.

Return everything to saucepan and cook, stirring constantly, until thick and bubbly.

Remove from heat and stir in butter, vanilla extract, and coconut extract.

Strain custard through fine mesh strainer into bowl to remove any lumps.

Pour warm custard into cooled pie crust and smooth top with spatula.

Press plastic wrap directly onto surface of custard to prevent skin formation.

Refrigerate pie for at least 4 hours or overnight until completely set.

Toast coconut flakes in dry skillet over medium heat until golden brown.

Beat heavy cream with powdered sugar and vanilla until stiff peaks form.

Remove plastic wrap from chilled pie and spread whipped cream over custard.

Generously sprinkle toasted coconut flakes over whipped cream topping.

Slice with sharp knife, wiping blade between cuts for clean slices.

Serve immediately while cream is fresh and coconut is still crispy.

Grandma's Classic Coconut Cream Pie with Toasted Coconut and Flaky Crust

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Grandma's Coconut Cream Pie Creation

Grandma's Classic Coconut Cream Pie with Toasted Coconut and Flaky Crust

Ingredients

Instructions