great grandma's coconut cream pie

★★★★★ 5
a recipe by
Beverley Williams
San Antonio, TX

This coconut cream pie recipe was my husband's great grandmother, Mrs. Cecil Walston's pie recipe.

Blue Ribbon Recipe

Be prepared to have no leftovers when you serve this fantastic coconut cream pie. It's light, fluffy, and super creamy. Perfect for a holiday dessert but easy enough to serve when company is coming for dinner. We opted to lightly toast the coconut and highly suggest taking the extra step. So good!

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 6-8
prep time 20 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For great grandma's coconut cream pie

  • 1 c
  • 1 c
    sweetened, flaked coconut
  • 1 c
    light cream
  • 1/2 c
  • 2 Tbsp
    corn starch
  • 2
    eggs, separated
  • 1 tsp
  • 1
    pre-made pie crust
  • 8 oz
    whipped cream

How To Make great grandma's coconut cream pie

  • Baked pre-made pie crust cooling.
    Bake pie crust according to directions on package and cool completely.
  • Room temperature melted butter and whole milk ready to be combined for light cream.
    Place milk and light cream in a double boiler. If you can't find light cream, combine 3 Tbsp melted butter (room temperature) and 1 scant cup of whole milk.
  • Adding sugar to light cream.
    Add sugar and bring to a boil.
  • Stirring together water and corn starch.
    Add 2 Tbsp cold water to corn starch. Stir well.
  • Beating egg yolks until they are light.
    In a bowl beat egg yolks until they are light.
  • Corn starch mixture added to the yolks.
    Add the corn starch mixture to the yolks. Mix well.
  • Cooking egg mixture in a double boiler.
    Add egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
  • Adding vanilla and coconut.
    Remove from heat. Add vanilla and coconut.
  • Custard stirred together and cooling.
    Stir. Let stand 30 minutes.
  • Custard poured into the baked pie crust.
    Pour into prepared crust.
  • Pie covered in plastic wrap.
    Cover with plastic wrap and chill 30 minutes or until set.
  • Chilled pie covered in whipped cream and coconut.
    Remove plastic wrap. Cover with whipped cream and coconut flakes (toasted optional).