Grammie’s Coconut Pie: A Sweet, Nostalgic Classic ❤

There’s something about coconut pie that instantly evokes memories of family gatherings, Sunday dinners, and the kind of homemade desserts that make everyone linger at the table a little longer. Grammie’s Coconut Pie is one of those treasures—a creamy, sweet filling with just the right hint of coconut, crowned with a delicate, golden-brown meringue that feels both elegant and comforting. Every bite is a reminder of love, warmth, and the timeless joy of homemade baking.

I remember helping in the kitchen the first time Grammie made this pie. The rich aroma of coconut and vanilla filled the air, and the rhythmic stirring of the double boiler was almost hypnotic. She let me sprinkle the shredded coconut on top of the meringue, letting me feel like I had a hand in creating something truly special. When it finally cooled enough to slice, the creamy custard inside contrasted beautifully with the fluffy peaks of meringue—every bite a little piece of nostalgia.

What makes this coconut pie so remarkable is its simplicity. With just a handful of ingredients and some careful stirring, you can recreate a dessert that feels luxurious yet comforting. The use of a double boiler ensures that the custard cooks gently, preventing curdling and resulting in a silky-smooth texture. The meringue topping adds a light, airy sweetness that balances the richness of the coconut filling. It’s perfect for holidays, special occasions, or any time you want a slice of sweet nostalgia.

Grammie’s Coconut Pie

Ingredients

Filling:
4 Tbsp sugar
5 Tbsp cake flour
1/2 tsp salt
2 c milk
3 lg egg yolks slightly beaten
1 1/2 c shredded coconut
2 tsp vanilla
1 baked pie shell

Meringue Topping:
2 lg egg whites
4 Tbsp sugar

Directions

1. Combine sugar, flour, and salt in top of double boiler, add milk and egg yolks; mix well. Place over rapidly boiling water & cook 10 minutes stirring constantly, remove from boiling water and add 1 cup of coconut and vanilla.

2. Cool slightly, then turn into pie shell.

3. Beat egg whites until foamy. Add sugar 2 tbsp. at a time, beating after each addition until whites stand in peaks.

4. Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on pie. Add a small amount of coconut on top and bake in moderate oven (350 degrees) 10 minutes, until browned.

5. Take out of oven and let cool completely then refrigerate.

6. Slice and serve.

Cooking Tips and Substitutions

1. Coconut variations: Use sweetened or unsweetened shredded coconut depending on preference. Toasted coconut on top adds a deeper flavor.

2. Double boiler tip: Stir constantly while cooking over boiling water to prevent lumps and curdling.

3. Meringue tips: Make sure egg whites are at room temperature before beating—they’ll reach stiff peaks more easily.

4. Pie shell: A homemade or store-bought baked pie shell works perfectly. Blind baking ensures it stays crisp under the custard.

Serving Ideas

• Holiday dessert: Perfect for Thanksgiving, Christmas, or Easter tables.

• Tea time treat: Pair with a cup of coffee or tea for a nostalgic afternoon indulgence.

• Family gathering centerpiece: Slice into even pieces and watch everyone reach for seconds.

• Decorative touch: Sprinkle toasted coconut on peaks for a golden, textured finish.

Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days to keep the custard firm and meringue soft.

• Freezer: Not recommended for meringue-topped pies, as texture may be compromised.

• Serving: Chill before serving to allow custard to set completely.

FAQ

Q1: Can I make this pie ahead of time?
A: Yes! Make the custard and bake the meringue topping on the same day or the day before. Keep refrigerated until serving.

Q2: Can I use coconut extract instead of vanilla?
A: You can, but a small amount is enough—about 1/2 tsp—so the coconut flavor isn’t overpowering.

Q3: Can I use a different type of milk?
A: Whole milk gives the creamiest results, but 2% or even a plant-based milk like coconut milk works for a dairy-free twist.

Q4: How do I prevent meringue from weeping?
A: Spread meringue immediately over the warm filling and bake promptly. Ensure no liquid pools at the edges before baking.