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Nona’s Traditional Coconut Cream Pie

A thick slice of creamy Coconut Cream Pie with a graham cracker crust, topped with whipped cream and toasted coconut flakes.
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Make a classic, rich coconut custard pie with a stable whipped topping. This recipe honors tradition with simple steps for a satisfying dessert.

Ingredients

Scale
  • 1 (9 inch) homemade pie crust, baked and cooled
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 1/2 cups sweetened flaked coconut, divided
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon coconut extract (optional)

Instructions

  1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the whole milk until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. In a small bowl, temper the egg yolks by whisking a small amount of the hot milk mixture into the yolks. Then, slowly pour the tempered yolks back into the saucepan, whisking constantly.
  5. Return the saucepan to low heat and cook for 1 minute more, stirring constantly. Do not boil.
  6. Remove from heat. Stir in the vanilla extract and butter until the butter melts completely.
  7. Stir in 1 cup of the sweetened flaked coconut.
  8. Pour the hot custard into the cooled, baked pie crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 4 hours, or until completely firm.
  9. When ready to serve, prepare the topping: In a chilled bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and coconut extract, if using, beating until stiff peaks form.
  10. Spread or pipe the whipped cream over the chilled custard filling. Sprinkle the remaining 1/2 cup of flaked coconut over the whipped cream.
  11. Chill the finished coconut cream pie until serving.

Notes

  • For a more stable whipped cream topping, chill your mixing bowl and whisk attachment for 15 minutes before whipping the cream.
  • Toasting the reserved coconut flakes lightly in a dry skillet before sprinkling them on top adds depth of flavor.
  • If you want a richer custard, substitute 1/2 cup of the whole milk with heavy cream.

Nutrition

Find it online: https://onedishuniverse.com/coconut-cream-pie-traditional-custard-recipe/