Great Grandma’s Coconut Cream Pie

by

Great Grandma’s Classic Coconut Cream Pie Recipe

Introduction

Craving a dessert that’s as nostalgic as it is delicious? Great Grandma’s Coconut Cream Pie is a true family favorite, featuring a creamy, coconut-infused custard filling nestled in a golden pie crust and topped with fluffy whipped cream. Perfect for family gatherings or simply indulging your sweet tooth, this coconut cream pie brings a taste of tradition to your kitchen. Whether you’re an experienced baker or trying out pie-making for the first time, this step-by-step guide will ensure your pie turns out perfectly. Ready to make this timeless dessert? Let’s dive into the recipe!

Ingredients for Great Grandma’s Coconut Cream Pie

  • 1 premade pie crust
  • 1 cup milk
  • 1 cup light cream (or substitute with 3 Tbsp melted butter + scant 1 cup whole milk)
  • 1/2 cup sugar
  • 2 Tbsp water
  • 2 Tbsp cornstarch
  • 2 large eggs, separated
  • 1 tsp vanilla extract
  • 1 cup sweetened, flaked coconut
  • 8 oz whipped cream (for topping)

How to Make Great Grandma’s Coconut Cream Pie

Step 1: Prepare the Pie Crust

Bake the premade pie crust according to package instructions and let it cool completely. This will ensure a crisp crust ready to hold the coconut filling.

Step 2: Heat Milk and Light Cream

In a double boiler, heat the milk and light cream over medium heat. If you don’t have light cream, use the substitute by combining 3 tablespoons of melted butter with just under a cup of whole milk.

Step 3: Add the Sugar

Add the sugar to the heated milk and cream mixture. Stir until the sugar dissolves, then bring the mixture to a gentle boil.

Step 4: Prepare the Cornstarch Mixture

In a small bowl, mix 2 tablespoons of cold water with the cornstarch. Stir until the cornstarch is completely dissolved.

Step 5: Beat the Egg Yolks

In another bowl, beat the egg yolks until they are light in color and fluffy. This will help create a smooth and rich custard filling.

Step 6: Combine the Cornstarch and Egg Yolks

Slowly add the cornstarch mixture to the beaten egg yolks, stirring continuously to combine.

Step 7: Add the Egg Mixture to the Milk

Pour the egg yolk and cornstarch mixture into the double boiler with the milk mixture. Stir constantly and cook for about 5 minutes until the custard thickens.

Step 8: Add Coconut and Vanilla

Remove the custard from heat, and stir in the vanilla extract and sweetened, flaked coconut.

Step 9: Cool the Filling

Let the custard filling cool for 30 minutes, stirring occasionally to prevent a skin from forming on top.

Step 10: Pour the Filling into the Pie Crust

Once the filling has cooled, pour it into the prepared pie crust and smooth the top.

Step 11: Chill the Pie

Cover the pie with plastic wrap and place it in the refrigerator for at least 30 minutes or until the filling is fully set.

Step 12: Garnish with Whipped Cream and Coconut

Once chilled, remove the plastic wrap. Top the pie with whipped cream and garnish with additional coconut flakes (toasted, if desired) for an added touch of flavor and presentation.

Tips and Tricks for the Perfect Coconut Cream Pie

  • Use Quality Coconut: Opt for sweetened, flaked coconut to add sweetness and texture to your custard. For an even richer flavor, lightly toast the coconut flakes before adding them to the filling.
  • Avoiding a Skin on Custard: Stir the custard occasionally as it cools to prevent a skin from forming, which keeps the texture smooth and creamy.
  • Make It Ahead: This pie can be made a day in advance, giving the flavors time to meld and the filling to set perfectly. Just add the whipped topping and coconut garnish before serving.
  • Storing the Pie: Cover and refrigerate any leftovers. This pie stays fresh for up to 3 days in the fridge.

FAQs About Coconut Cream Pie

Can I make this recipe gluten-free?
Yes! To make this pie gluten-free, simply use a gluten-free pie crust. Ensure all other ingredients, especially the cornstarch, are certified gluten-free.

How long can this pie be stored?
Store this pie covered in the refrigerator for up to three days. The custard filling stays smooth and delicious during this time.

Can I freeze coconut cream pie?
Freezing is not recommended for this pie, as the custard may lose its creamy texture when thawed. It’s best to enjoy it fresh or after a brief refrigeration.

Can I make a smaller or larger version of this pie?
Certainly! To make a smaller pie, halve the recipe ingredients and use a smaller pie dish. For a larger pie, double the ingredients and adjust the cooking time as needed.

What should I do if my custard isn’t thickening?
If the custard remains thin, continue cooking it in the double boiler over medium-low heat, stirring constantly. You can also add an extra tablespoon of cornstarch dissolved in a small amount of water if needed.

Conclusion

There you have it—Great Grandma’s Coconut Cream Pie, a perfect blend of creamy custard, sweet coconut, and airy whipped cream. This dessert is a slice of nostalgia that’s sure to become a family favorite. Try it out, and let us know how it turned out in the comments. Happy baking!