Grandma’s Coconut Cream Pie Recipe

Introduction

Grandma’s Coconut Cream Pie is a timeless dessert that combines a flaky crust with a rich, creamy coconut filling and fluffy whipped topping. Perfect for family gatherings or a special treat, this pie offers a delightful balance of textures and tropical flavors.

Ingredients

• 1 package store-bought pie crust, thawed if frozen
• ¼ cup unsalted butter
• 3 ¼ cups whole milk
• 3 large eggs, at room temperature
• 1 ⅔ cups granulated sugar
• ½ cup cornstarch
• 1 ½ tsp vanilla extract
• 2 cups flaked coconut
• 2 cups heavy cream, cold
• ⅓ cup granulated sugar
• Toasted coconut, to taste

Instructions

1. Step 1: Preheat the oven to 425°F.
2. Step 2: In a large saucepan, combine unsalted butter and whole milk. Heat over medium heat until it comes to a boil, stirring occasionally.
3. Step 3: While the milk and butter heat, beat eggs, granulated sugar, and cornstarch together with an electric mixer for 4-5 minutes until smooth and slightly thickened.
4. Step 4: Gradually add the hot milk and butter mixture to the egg mixture in small portions, beating well after each addition to prevent curdling.
5. Step 5: Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens (about 10-12 minutes). Remove from heat and stir in vanilla extract.
6. Step 6: Transfer the warm cream filling to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours to chill and set.
7. Step 7: Prepare the pie crust by pressing it into a pie plate. Bake with pie weights for 10-15 minutes, remove weights, then bake an additional 10-15 minutes or until golden. Let cool to room temperature.
8. Step 8: In a mixing bowl, beat the cold heavy cream and granulated sugar until stiff peaks form to make whipped cream.
9. Step 9: Once the cream filling is chilled, stir in the flaked coconut. Spread the filling evenly into the cooled pie crust.
10. Step 10: Top the pie with the whipped cream and sprinkle toasted coconut over the top for garnish.
11. Step 11: Refrigerate the pie for at least 1 hour before slicing and serving. Enjoy!

Tips & Variations

• For extra coconut flavor, toast the flaked coconut before adding to the filling.
• If you prefer a homemade crust, try a classic buttery shortcrust or graham cracker base.
• Substitute half the whole milk with coconut milk for a richer coconut taste.
• Use superfine sugar in the filling for a smoother texture.
• Make whipped cream with a splash of coconut rum for an adult twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. To keep the whipped topping fresh, add it just before serving or refresh by whipping a little more cream. Reheat is not recommended as it affects the cream filling’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie can be made a day in advance. Just assemble the pie and refrigerate it overnight to let the flavors meld. Add the whipped topping right before serving for best results.

Can I substitute the store-bought crust with homemade?

Absolutely! A homemade pie crust like a buttery shortcrust or a graham cracker crust works wonderfully and adds a personal touch to the pie.

Grandma’s Coconut Cream Pie Recipe

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Grandma’s Coconut Cream Pie is a classic dessert featuring a flaky baked pie crust filled with rich coconut cream pudding, topped with fluffy whipped cream and toasted coconut for an irresistible tropical treat.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 package store-bought pie crust, thawed if frozen

For the coconut cream filling:

• ¼ cup unsalted butter
• 3 ¼ cups whole milk
• 3 large eggs, at room temperature
• 1 ⅔ cups granulated sugar
• ½ cup cornstarch
• 1 ½ tsp vanilla extract
• 2 cups flaked coconut

For the topping:

• 2 cups heavy cream, cold
• ⅓ cup granulated sugar
• toasted coconut, to taste

Instructions

1. Preheat Oven: Preheat the oven to 425°F to prepare the pie crust for baking.
2. Heat Milk and Butter: In a large saucepan, add unsalted butter and whole milk. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Mix Eggs, Sugar, and Cornstarch: While the milk and butter heat, use an electric mixer to beat the eggs, granulated sugar, and cornstarch together for 4-5 minutes until smooth and slightly thickened.
4. Combine Hot Milk Mixture Gradually: Gradually add the hot milk and butter mixture into the beaten egg mixture in several additions, beating well after each to temper the eggs and prevent curdling.
5. Cook Filling Until Thickened: Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly for about 10-12 minutes, until the cream thickens. Remove from heat and stir in vanilla extract.
6. Chill Filling: Transfer the hot coconut cream filling to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours to cool and set.
7. Prepare and Bake Pie Crust: Press the thawed pie crust into a pie plate. Bake with pie weights at 425°F for 10-15 minutes, then remove weights and bake for an additional 10-15 minutes until golden and fully baked. Cool to room temperature.
8. Whip Cream Topping: In a mixing bowl, beat cold heavy cream and granulated sugar with an electric mixer until stiff peaks form.
9. Assemble Pie: Remove the chilled cream filling and stir in flaked coconut. Spread the coconut cream evenly into the cooled pie crust. Top with the whipped cream and garnish with toasted coconut to taste.
10. Chill and Serve: Refrigerate the assembled pie for at least 1 hour to set before slicing and serving. Enjoy your homemade coconut cream pie!

Notes

• Ensure eggs are at room temperature to prevent curdling when mixing with hot milk.
• Use pie weights or dried beans to keep the crust from puffing up during baking.
• To toast coconut, spread flaked coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
• You can substitute the store-bought pie crust with a homemade flaky crust if preferred.
• For best results, chill the filling thoroughly before assembling to ensure a firm pie.

Keywords: coconut cream pie, classic pie, coconut dessert, cream pie recipe, easy pie, homemade pie, whipped cream pie, tropical pie