10 Classic Easter Recipes Straight from Grandma's Kitchen

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This classic coconut cream pie brings together the rich flavors of a buttery, flaky crust and a smooth coconut custard filling. Topped with a generous layer of whipped cream and a sprinkle of toasted coconut flakes, this dessert is the perfect combination of creamy, crunchy, and sweet. It’s a nostalgic treat that will have everyone coming back for seconds.

Ingredients (for 8-10 servings):
For the Crust:

• 1 ¼ cups all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 4-6 tbsp ice water

For the Filling:

• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 1 cup granulated sugar
• ¼ cup cornstarch
• ½ tsp salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 ½ tsp vanilla extract
• 1 ½ cups sweetened shredded coconut

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ½ cup toasted coconut flakes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, and pulse until the dough begins to come together.
3. Turn the dough out onto a lightly floured surface, knead it a few times, and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 min.
4. Roll the dough out to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 min. Remove the paper and weights and bake for an additional 5-10 min. until golden. Let it cool completely.
5. For the filling, combine the milk, cream, sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
6. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Then slowly pour the egg mixture back into the saucepan while continuing to whisk.
7. Cook for another 2 min. until the mixture thickens. Remove from heat and stir in the butter, vanilla extract, and shredded coconut.
8. Pour the coconut custard into the cooled pie crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, to allow the pie to set.
9. To make the topping, whip the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl until stiff peaks form.
10. Spread the whipped cream over the cooled pie, then sprinkle with toasted coconut flakes.
11. Slice, serve, and enjoy!

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