Grandma’s Coconut Cream Pie

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This is a great dessert for family gatherings, or even just an indulgent weekend treat!

Grandma sure could bake some amazing desserts. Many of her recipes were passed down over the years, and are still cherished to this day. Since Grandma wasn’t concerned about making desserts healthy or skinny, we’ve come up with a healthier version of her classic, mouthwatering Coconut Cream Pie. We cut the sugar by half and added real shredded coconut, making it a still delicious but healthier version of Grandma’s coconut pie. Plus, there is only 1 tablespoon of butter for the entire filling!

Try it on our Almond Crumb Pie Crust instead of the traditional flour crust for an even healthier option. This is a great dessert for family gatherings, or even just an indulgent weekend treat!

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Grandma's Coconut Cream Pie

Enjoy this mouthwateringly delicious but skinnier version of Grandma's Coconut Cream Pie with your family and friends.
Yield 12 people
Serving Size 1 slice
Course Dessert
Cuisine American



  • 1 pie crust 9 inch (thawed if frozen), we used our Almond Crumb Pie Crust recipe
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher or sea salt
  • 1 cup sugar organic
  • 3 egg yolks large, slightly beaten with a fork (save egg whites for meringue)
  • 2 cups milk regular or canned coconut milk
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 3/4 cup shredded coconut freshly shredded if possible, plus 2 tablespoons


  • 3 egg whites large
  • 1/4 cup sugar organic


  • Using a fork, poke thawed pie crust a few times before baking. Bake pie crust according to package directions and allow to cool while making the filling.
  • Add dry filling ingredients to a heavy saucepan. Add egg yolks then slowly pour in milk, stir until combined. Turn to medium heat and cook until a thick pudding-like consistency, while stirring continuously. Remove from heat and add butter and vanilla.
  • Cool filling until you can comfortably hold your hand on the bottom of the saucepan. Add 1/2 cup coconut and stir to combine. Pour filling into cooled crust.
  • Preheat oven to 375 degrees F.


  • Using a mixer, beat egg whites on high speed until foamy. Add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form and sugar is dissolved.
  • Spread meringue over pie filling, being sure to spread all the way to the crust edges in order to seal. Sprinkle remaining 2 tablespoons coconut on top.
  • Place pie on a baking sheet in the center oven rack and bake just until meringue is lightly golden and coconut toasted, approximately 12-15 minutes, make sure not to burn. Allow to cool to room temperature. Pie can be served at room temperature or chilled.

Nutrition Information

Serving: 1slice | Calories: 313kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 181mg | Fiber: 1g | Sugar: 21g |
SmartPoints (Freestyle): 16
Keywords Holiday, Kid-Friendly, Thanksgiving, Vegetarian

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

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