Grandma’s Homemade Coconut Cream (Printer-Friendly Version)
Creamy coconut filling, flaky crust, whipped cream, and toasted coconut for a nostalgic classic dessert.
# What You'll Need:
→ Flaky Pie Crust
01 -
2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
2/3 cup shortening
04 -
9 to 10 tablespoons cold water
→ Coconut Cream Filling
05 -
3 large eggs
06 -
1 2/3 cups granulated sugar
07 -
1/2 cup cornstarch
08 -
3 1/4 cups whole milk
09 -
1/4 cup unsalted butter
10 -
1 1/2 teaspoons vanilla extract
11 -
2 cups sweetened coconut flakes
→ Whipped Cream Topping
12 -
2 cups heavy whipping cream
13 -
1/3 cup granulated sugar
→ Coconut Garnish
14 -
Toasted coconut flakes
# Steps to Follow:
01 -
Combine flour and salt in a medium bowl. Using a pastry cutter, fork, or knife, cut in the shortening until the mixture resembles small peas.
02 -
Gradually add 6 tablespoons cold water, mixing until dough just starts to come together. Add additional water, one tablespoon at a time, until dough is moist but not sticky.
03 -
On a lightly floured surface, roll out dough to fit a deep dish pie pan. Press into pan, trim, and crimp edges. Place parchment paper over the crust, fill with pie weights or dried beans. Bake at 425°F (218°C) for 15 minutes, remove weights, and bake for 8-10 more minutes until golden. Cool completely.
04 -
In a mixer, combine eggs, granulated sugar, and cornstarch. Whisk on medium speed for 5 minutes.
05 -
In a saucepan, heat whole milk and unsalted butter over medium-high heat until just boiling.
06 -
Slowly pour the hot milk mixture into the egg mixture in thirds with the mixer running continuously. Mix until smooth.
07 -
Transfer the mixture back to the saucepan over medium-low heat. Cook, stirring often, until thickened (about 10 minutes). Remove from heat, stir in vanilla extract.
08 -
Transfer to a bowl, cover with plastic wrap, and refrigerate until completely cooled (minimum 2 hours).
09 -
In a chilled metal bowl, beat heavy whipping cream and granulated sugar at high speed until stiff peaks form.
10 -
Stir sweetened coconut flakes into cooled custard. Spoon coconut mixture evenly into baked, cooled pie crust.
11 -
Spread whipped cream over coconut filling and sprinkle generously with toasted coconut flakes.
12 -
Refrigerate the pie until serving. Store any leftovers chilled.
13 -
Preheat oven to 350°F (177°C). Spread coconut evenly on a rimmed baking pan and toast for about 10 minutes, stirring every 2 minutes, until some flakes are golden.
# Additional Tips:
01 -
For best texture, ensure the custard cools entirely before assembling the pie.
02 -
If the coconut cream filling is runny, reheat to thicken but avoid overcooking or overstirring, which can break the custard's structure.
03 -
This pie can be made ahead and frozen for up to three weeks. Wrap securely to prevent freezer burn.