Get ready to experience pure bliss with this authentic Grandma’s Coconut Cream Pie recipe. From its perfectly flaky crust to its lusciously creamy filling, this dessert delivers a comforting taste of nostalgia that’s surprisingly easy to whip up.
Key Ingredients for Grandma’s Coconut Cream Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 ½ cups granulated sugar
- ½ cup cornstarch
- ½ teaspoon salt
- 3 cups milk (whole milk recommended for richness)
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut, toasted
- ½ cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for whipped cream)
- Extra toasted shredded coconut, for garnish
How to Make Grandma’s Coconut Cream Pie:
This Grandma’s Coconut Cream Pie recipe is a delightful journey into comfort food that balances simplicity with spectacular flavor. The creamy, dreamy filling, infused with toasted coconut, is a testament to how few ingredients can create something truly magical. You’ll be surprised how a few basic steps can result in a dessert that tastes like it came from a professional bakery, ready in about 30 minutes of active preparation, plus chilling time.
Step-by-Step Instructions
Making the Creamy Filling:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Ensure there are no lumps.
- Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This usually takes about 8-10 minutes. Once it bubbles, reduce the heat to low and continue to cook for an additional 2 minutes, stirring frequently, to ensure the cornstarch is fully cooked and the thickening is perfect.
- In a separate small bowl, temper the egg yolks by whisking a small amount (about ½ cup) of the hot milk mixture into the beaten egg yolks. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
- Continue to cook over low heat, stirring constantly, until the filling is very thick and smooth, about another 2-3 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the butter and the teaspoon of vanilla extract until the butter is completely melted and incorporated.
- Gently fold in 1 ½ cups of the toasted shredded coconut. This is where that wonderful coconut flavor really starts to shine!
- Pour the hot filling into the unbaked pie crust.
- Cover the surface of the filling directly with plastic wrap, pressing it down gently to prevent a skin from forming.
- Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, until the filling is completely set and firm.
Preparing the Whipped Cream Topping:
- In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and ½ teaspoon of vanilla extract.
- Using an electric mixer (or a whisk and a lot of determination!), beat the cream until stiff peaks form. Be careful not to overbeat, or it will turn into butter!
- Once the pie filling is thoroughly chilled and set, remove the plastic wrap.
- Generously spread or pipe the whipped cream over the top of the chilled pie.
- Garnish with extra toasted shredded coconut before serving for an extra pop of texture and flavor.
Why You’ll Love This Grandma’s Coconut Cream Pie:
This Grandma’s Coconut Cream Pie is pure indulgence, featuring an incredibly smooth and velvety filling that melts in your mouth, bursting with the sweet, nutty aroma of toasted coconut. Making this iconic dessert at home is incredibly cost-effective compared to buying a slice from a bakery, allowing you to enjoy a generous portion of pure comfort without breaking the bank. The delightful combination of the creamy custard and the satisfying crunch of toasted coconut, all nestled within a buttery crust, makes this pie a true showstopper that’s far superior to a simple pudding.
Forget the fuss of complicated desserts and dive into the simple pleasure of this timeless classic; it’s the perfect way to end any meal or celebrate a special occasion, and it always brings smiles to the table. So why wait? Give this Grandma’s Coconut Cream Pie a try this week – your taste buds (and your loved ones) will thank you!
Storing and Reheating Tips:
Store any leftover Grandma’s Coconut Cream Pie in the refrigerator, tightly covered with plastic wrap or foil, for up to 3 days. It’s best to keep the whipped cream topping separate if possible until just before serving to maintain its fluffy texture, but if it’s already on top, just ensure the entire pie is well-covered. This pie is best served chilled and does not require reheating. Freezing is not recommended, as the texture of the custard and whipped cream can be compromised upon thawing.
Final Thoughts:
This Grandma’s Coconut Cream Pie is a truly unforgettable dessert that embodies simple elegance and comforting flavors. Encourage everyone to experience the joy of creating and savoring this classic recipe in their own kitchen. It’s a taste of tradition that’s always a crowd-pleaser.
Grandma’s Coconut Cream Pie
Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Ensure there are no lumps.1 1/2 cups granulated sugar, 1/2 cup cornstarch, 1/2 teaspoon salt
- Gradually whisk in the milk until smooth.3 cups milk
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This usually takes about 8-10 minutes. Once it bubbles, reduce the heat to low and continue to cook for an additional 2 minutes, stirring frequently, to ensure the cornstarch is fully cooked and the thickening is perfect.
- In a separate small bowl, temper the egg yolks by whisking a small amount (about ½ cup) of the hot milk mixture into the beaten egg yolks. This prevents the yolks from scrambling.4 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
- Continue to cook over low heat, stirring constantly, until the filling is very thick and smooth, about another 2-3 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the butter and the teaspoon of vanilla extract until the butter is completely melted and incorporated.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Gently fold in 1 ½ cups of the toasted shredded coconut. This is where that wonderful coconut flavor really starts to shine!1 1/2 cups sweetened shredded coconut
- Pour the hot filling into the unbaked pie crust.unbaked 9-inch pie crust
- Cover the surface of the filling directly with plastic wrap, pressing it down gently to prevent a skin from forming.
- Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, until the filling is completely set and firm.
- In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and ½ teaspoon of vanilla extract.1/2 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Using an electric mixer (or a whisk and a lot of determination!), beat the cream until stiff peaks form. Be careful not to overbeat, or it will turn into butter!
- Once the pie filling is thoroughly chilled and set, remove the plastic wrap.
- Generously spread or pipe the whipped cream over the top of the chilled pie.
- Garnish with extra toasted shredded coconut before serving for an extra pop of texture and flavor.Extra toasted shredded coconut