Grandma’s Delightful Coconut Cream Pie Recipe

Blind‑Baking the Crust

1. Line the crust. Place a sheet of parchment paper over the crust and fill with pie weights or dried beans. This prevents bubbling and keeps the edges flat.
2. Bake. Slide the pan into the oven and bake for 12‑15 minutes, until the edges turn golden brown. Remove the parchment and weights, then bake an additional 5 minutes to dry the base.
3. Cool. Let the crust cool completely on a wire rack before adding the filling; a warm crust would melt the custard and cause cracks.

Making the Coconut Custard

While the crust cools, whisk together egg yolks, cornstarch, and granulated sugar in a saucepan until smooth. In a separate saucepan, heat coconut milk and heavy cream over medium heat until just simmering—tiny bubbles should form around the rim. Gradually pour the hot coconut mixture into the yolk mixture, whisking constantly to temper the eggs and avoid curdling.

Cooking the Custard

1. Thicken. Return the combined mixture to the saucepan and cook over medium‑low heat, stirring constantly, for 5‑7 minutes. The custard will thicken and coat the back of a spoon; this indicates the starch is fully gelatinized.
2. Flavor. Remove from heat and stir in vanilla extract and kosher salt. These finish the flavor profile, balancing sweetness with a subtle depth.
3. Cool. Pour the hot custard into the prepared crust, smoothing the top with a spatula. Cover the pie with plastic wrap placed directly on the surface to prevent a skin from forming.

Chilling and Finishing

Refrigerate the pie for at least 4 hours, preferably overnight, until the custard is firm. While the pie chills, whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the set custard, then sprinkle toasted shredded coconut evenly on top for crunch and visual appeal. Serve chilled for the ultimate brunch indulgence.