Why Make This Recipe
This Grandma’s Old-Fashioned Coconut Cream Pie is a delightful dessert that brings the taste of home to your table. It’s creamy, rich, and has a hint of coconut flavor that takes you back to simpler times. Everyone loves a good pie, and this one is sure to impress family and friends!
How to Make Grandma’s Old-Fashioned Coconut Cream Pie
Ingredients:
- 1 1⁄4 cups flour
- 1⁄2 cup butter, cubed
- 4-6 tbsp cold water
- 2 cups milk
- 1 cup shredded coconut
- 3⁄4 cup sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 2 tbsp butter
- 1 tsp vanilla
- Pinch of salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1⁄4 cup toasted coconut
Directions:
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Make the crust: Start by mixing flour, salt, cubed butter, and cold water in a bowl until the dough forms. Press the dough into a pie pan and bake at 350°F for 15-20 minutes until golden brown. Let it cool.
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Prepare the filling: In a saucepan, heat the milk, sugar, and shredded coconut over medium heat. In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt. Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly. Pour this back into the saucepan and cook on low heat until thickened, stirring frequently. Once thick, add the butter and vanilla, and mix well.
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Prepare the topping: In a large bowl, whip the heavy cream with powdered sugar until soft peaks form. You can add a drop of vanilla for extra flavor if you like.
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Assemble the pie: Pour the coconut filling into the cooled crust. Spread the whipped cream topping over the filling and sprinkle with toasted coconut.
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Chill: Cover the pie and place it in the fridge for at least 3 hours, or until set.
How to Serve Grandma’s Old-Fashioned Coconut Cream Pie
Serve this pie chilled, directly from the refrigerator. It makes a wonderful dessert for any meal. You can slice it and add a little extra toasted coconut on top for presentation.
How to Store Grandma’s Old-Fashioned Coconut Cream Pie
Store any leftovers in the refrigerator. Cover the pie with plastic wrap or foil to keep it fresh. It’s best consumed within a few days.
Tips to Make Grandma’s Old-Fashioned Coconut Cream Pie
- Ensure your butter is cold when making the crust; this makes it flakier.
- For extra coconut flavor, use pure coconut extract in the filling.
- If you like a crunch, consider adding crushed graham crackers to the crust.
Variation
You can add chocolate to this pie! Mix in some chocolate chips to the filling or drizzle chocolate syrup over the whipped cream topping for a chocolate-coconut delight.
FAQs
Q: Can I make the pie ahead of time?
A: Yes, you can make it a day in advance. Just store it in the fridge until you are ready to serve.
Q: What can I use instead of shredded coconut?
A: You can use coconut milk for a different coconut flavor, but it will change the texture of the filling.
Q: Can I freeze the Coconut Cream Pie?
A: It is not recommended to freeze the pie, as the texture may become mushy after thawing. It’s best enjoyed fresh!
Coconut Cream Pie
Ingredients
For the crust
- 1 1/4 cups flour
- 1/2 cup butter, cubed Ensure butter is cold for a flakier crust.
- 4-6 tbsp cold water
- 1 pinch salt
For the filling
- 2 cups milk
- 1 cup shredded coconut
- 3/4 cup sugar
- 3 units egg yolks
- 2 tbsp cornstarch
- 2 tbsp butter
- 1 tsp vanilla Consider adding pure coconut extract for more flavor.
For the topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 cup toasted coconut For garnish.
Instructions
Make the crust
- Mix flour, salt, cubed butter, and cold water in a bowl until the dough forms.
- Press the dough into a pie pan and bake at 350°F for 15-20 minutes until golden brown.
- Let it cool.
Prepare the filling
- In a saucepan, heat the milk, sugar, and shredded coconut over medium heat.
- In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt.
- Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly.
- Pour this back into the saucepan and cook on low heat until thickened, stirring frequently.
- Once thick, add the butter and vanilla, and mix well.
Prepare the topping
- In a large bowl, whip the heavy cream with powdered sugar until soft peaks form.
- You can add a drop of vanilla for extra flavor if you like.
Assemble the pie
- Pour the coconut filling into the cooled crust.
- Spread the whipped cream topping over the filling and sprinkle with toasted coconut.
Chill
- Cover the pie and place it in the fridge for at least 3 hours, or until set.