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Coconut cream pie is a classic dessert that has graced the tables of American households for generations. Its luscious, creamy filling and flaky crust create a delightful contrast that has made it a favorite among dessert lovers of all ages. This beloved treat is not just a dessert; it's a nostalgic experience that often brings back fond memories of family gatherings, celebrations, and the comforting warmth of Grandma's kitchen. Today, we're diving into Grandma’s Irresistible Coconut Cream Pie recipe, a time-honored favorite that boasts an incredibly creamy texture and the unmistakable flavor of coconut.

Grandma’s Coconut Cream Pie

Discover the joy of baking with Grandma’s Irresistible Coconut Cream Pie recipe! This classic dessert features a luscious creamy filling nestled in a buttery graham cracker crust, topped with fluffy whipped cream. Perfect for family gatherings or a sweet treat at home, this pie evokes nostalgia and warmth with every bite. Learn the step-by-step instructions to create this deliciously rich pie and make it a treasured tradition in your own kitchen!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1/4 teaspoon salt

For the Coconut Cream Filling:

1 cup unsweetened coconut milk

1 cup whole milk

3 egg yolks

¾ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

1 teaspoon vanilla extract

1 cup shredded sweetened coconut

For the Whipped Topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted coconut flakes (for garnish)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until well combined.

        - Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

          - Bake in the preheated oven for about 10 minutes or until lightly golden. Let it cool completely.

            Make the Coconut Cream Filling:

              - In a medium saucepan over medium heat, whisk together the coconut milk, whole milk, and half of the sugar (⅓ cup).

                - In a separate bowl, whisk the egg yolks, cornstarch, the remaining sugar (⅓ cup), and salt until smooth.

                  - Once the milk mixture is warm, gradually whisk in the yolk mixture until well combined.

                    - Continue cooking the mixture over medium heat, whisking constantly until it thickens and starts bubbling (about 5-7 minutes).

                      - Remove from heat and stir in the vanilla extract and shredded coconut. Let it cool slightly before pouring it into the prepared crust.

                        Chill the Pie:

                          - Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set (preferably overnight).

                            Prepare the Whipped Topping:

                              - In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

                                - Spread or pipe the whipped cream on top of the chilled coconut cream filling.

                                  Garnish and Serve:

                                    - Sprinkle toasted coconut flakes over the whipped topping for an extra crunch.

                                      - Slice and serve chilled. Enjoy!

                                        Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 8