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
Notes
Store any leftover Grandma's Coconut Cream Pie in the refrigerator, tightly covered with plastic wrap or foil, for up to 3 days. Best served chilled. Freezing is not recommended.
