Grandma’s Delightful Coconut Cream Pie Recipe

Ingredients

Crust

• 1½ cups graham cracker crumbs
• ¼ cup sweetened shredded coconut
• ⅓ cup melted unsalted butter
• 2 tablespoons granulated sugar

Filling

• 2 cups full‑fat coconut milk
• ½ cup heavy cream
• ¼ cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• ¼ teaspoon kosher salt

Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup toasted shredded coconut

Instructions

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.

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.