Indulge in the creamy, coconutty goodness of Great Grandma’s coconut cream pie. This classic dessert features a rich, velvety filling topped with fluffy whipped cream and toasted coconut, all nestled in a buttery crust. Perfect for any occasion, this pie is sure to bring a touch of nostalgia and delight to your table. Ready to bake a timeless treat?
Ingredients:
- For the crust:
- 1 unbaked 9-inch pie crust
- For the filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted sweetened shredded coconut
Directions:
- Bake the pie crust: Preheat the oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Continue baking for an additional 10-12 minutes, or until the crust is golden brown. Let cool completely.
- Prepare the filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Temper the eggs: Gradually whisk about 1 cup of the hot milk mixture into the beaten egg yolks to temper them. Pour the egg yolk mixture back into the saucepan, whisking constantly. Return to medium heat and cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in the butter, vanilla extract, and shredded coconut.
- Fill the pie: Pour the coconut filling into the cooled pie crust. Smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
- Prepare the topping: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie filling. Sprinkle the toasted shredded coconut on top.
- Serve: Slice and enjoy this creamy, coconut-filled delight. Store any leftovers in the refrigerator.
Conclusion and Tips: Great Grandma’s coconut cream pie is a luscious, nostalgic dessert that’s sure to become a favorite. For an extra burst of flavor, try adding a tablespoon of coconut extract to the filling. This pie can be made a day ahead, making it a convenient choice for entertaining. We’d love to hear how this recipe brings a taste of tradition to your table!
Do you have a special twist on this coconut cream pie? Share your tips and variations in the comments below. Let’s celebrate the sweet taste of tradition together!