Grandma’s Coconut Cream Pie | Sweet coconut surrounded by a delicious creamy custard and topped with homemade whipped cream. This Grandma’s Coconut Cream Pie truly is the BEST! A cool and creamy pie perfect for summer entertaining.

This Grandma’s Coconut Cream Pie will take you back to your childhood. I remember sitting at the kitchen table watching my grandma rolling out the pie dough, waiting for her to trim the edges so I could have a piece. And then later getting to enjoy the BEST homemade coconut cream pie! My grandma really knew how to make the best pies!

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This pie can be completely made (including whipped cream topping) and frozen up to 3 weeks. Set out on the counter until the pie is defrosted (about 1 hour) or in the refrigerator overnight.

Preheat oven to 350°. Pour coconut onto a rimmed baking pan. Bake, stirring every couple of minutes until some (not all) of the coconut is golden brown (about 10 minutes)

1 c milk
1 c sweetened, flaked coconut
1 c light cream
1/2 c sugar
2 Tbsp corn starch
2 eggs, separated
1 tsp vanilla
1 pie crust.
8 oz whipped cream

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