The Art of Perfect Grandma's Coconut Cream Pie Mastery

Perfect Pie Crust Foundation

Master the technique of creating flaky, buttery crust that provides ideal base for creamy filling.

Silky Custard Creation

Learn the skill of making smooth, lump-free coconut custard with perfect consistency.

Meringue Excellence

Perfect the method of achieving stable, glossy meringue peaks that toast beautifully.

Temperature Mastery

Master the art of working with hot custard and meringue for proper binding.

Assembly and Presentation

Learn optimal techniques for beautiful presentation and clean, professional slicing.

Classic Coconut Cream Pie Mastery Secrets for Perfect Custard and Meringue

Temperature Control: Use room temperature egg whites for maximum meringue volume and stability.

Seal Completely: Spread meringue to crust edges to prevent shrinking and weeping during baking.

Hot Filling Method: Pour meringue over hot filling to cook bottom and prevent separation.

Coconut Toast: Watch coconut carefully when toasting as it burns quickly once it starts browning.

Clean Slicing: Dip knife in hot water and wipe clean between cuts for neat slices.

Storage Wisdom: Refrigerate pie but bring to cool room temperature before serving for best flavor.

Grandma's Classic Homemade Coconut Cream Pie with Toasted Meringue Topping

Name: Grandma's Classic Homemade Coconut Cream Pie with Toasted Meringue Topping
Prep time: 30 min
Cook time: 45 min
Total time: 4 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: For the Flaky Pie Crust:; 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cold butter, cubed; 3-4 tablespoons ice water; For the Coconut Custard Filling:; 2 1/2 cups whole milk; 1 cup sweetened shredded coconut; 3/4 cup granulated sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 4 large egg yolks; 2 tablespoons butter; 2 teaspoons vanilla extract; 1 teaspoon coconut extract; For the Meringue Topping:; 4 large egg whites, room temperature; 1/2 teaspoon cream of tartar; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract; For the Toasted Garnish:; 1/2 cup sweetened shredded coconut; For the Crust Enhancement:; 1 tablespoon sugar; 1 egg white for brushing; For Special Equipment:; 9-inch pie dish; Pie weights or dried beans; Parchment paper; Electric mixer

The ultimate coconut cream pie featuring silky smooth coconut custard, flaky buttery crust, and clouds of golden toasted meringue. This nostalgic dessert masterpiece combines the tropical richness of premium coconut with velvety vanilla custard and sweet meringue peaks, creating an unforgettable pie experience that brings back cherished memories of grandma's kitchen perfect for holidays, family gatherings, or any time you crave the perfect balance of creamy coconut sweetness and old-fashioned comfort.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

4H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Flaky Pie Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold butter, cubed

3-4 tablespoons ice water

For the Coconut Custard Filling:

2 1/2 cups whole milk

1 cup sweetened shredded coconut

3/4 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons butter

2 teaspoons vanilla extract

1 teaspoon coconut extract

For the Meringue Topping:

4 large egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

For the Toasted Garnish:

1/2 cup sweetened shredded coconut

For the Crust Enhancement:

1 tablespoon sugar

1 egg white for brushing

For Special Equipment:

9-inch pie dish

Pie weights or dried beans

Parchment paper

Electric mixer

Double boiler or heat-safe bowl

Kitchen torch (optional)

Instructions

Begin by preparing pie crust dough for best flavor and texture.

Combine flour and salt in large bowl, mixing thoroughly.

Cut cold butter into flour mixture until resembling coarse crumbs.

Add ice water gradually, mixing until dough just comes together.

Form dough into disk, wrap in plastic, and refrigerate 1 hour.

Roll out chilled dough on floured surface to 12-inch circle.

Transfer dough to 9-inch pie dish, trim and crimp edges decoratively.

Prick bottom with fork and refrigerate 30 minutes before baking.

Line crust with parchment and fill with pie weights.

Bake at 375°F for 20 minutes, remove weights, bake 10 more minutes.

Brush with egg white and bake 2 minutes to seal crust.

Meanwhile, toast coconut garnish in pan until golden, set aside.

Combine milk and shredded coconut in saucepan, heat until steaming.

Whisk together sugar, cornstarch, and salt in separate bowl.

Beat egg yolks, then gradually whisk in sugar mixture.

Slowly pour hot coconut milk into egg mixture, whisking constantly.

Return mixture to saucepan and cook over medium heat, stirring constantly.

Cook custard until thick and bubbling, about 5-7 minutes total.

Remove from heat and stir in butter, vanilla, and coconut extract.

Pour hot custard filling into baked pie crust immediately.

Press plastic wrap directly onto custard surface to prevent skin.

Beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar, beating until stiff glossy peaks form.

Beat in vanilla extract until just combined throughout meringue.

Spread meringue over hot filling, sealing edges completely to crust.

Create decorative peaks and swirls with back of spoon.

Bake at 350°F for 12-15 minutes until meringue is golden.

Sprinkle with toasted coconut immediately after removing from oven.

Cool pie completely on wire rack for at least 3 hours.

Refrigerate until serving time for best texture and slicing.

Grandma's Classic Homemade Coconut Cream Pie with Toasted Meringue Topping

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Grandma's Coconut Cream Pie Mastery

Grandma's Classic Homemade Coconut Cream Pie with Toasted Meringue Topping

Ingredients

Instructions