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My Granny’s Coconut Cream Pie

Coconut Cream Pie, with its creamy, custardy filling and the crunchy golden pie crust, does anything scream comfort food more than this? There’s just something so comforting about this pie, give it a try and see if it doesn't give you the cozy feels!


  • 1/4 C. Cornstarch or 1/2 C. Flour
  • 2 Eggs
  • 1 C. Sugar
  • 1/4 tsp. Salt
  • 2 C. Milk
  • 1 tsp. Vanilla
  • 1 1/2 C. Unsweetened Shredded Coconut


  1. Mix cornstarch, sugar and salt in a medium-sized saucepan, add the eggs and milk while stirring over medium heat on your stovetop. Cook until thick, whisking it until smooth.
  2. Cream Pies take some time to thicken, so stir for (10-15 min) using a heavy bottom pan helps. Just keep it up until it thickens, add vanilla and shredded coconut after you take the pan off the heat. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream and garnish with flakes of toasted coconut.

Recipe Notes

*If using sweetened coconut, reduce the sugar to 3/4 cup