Great Grandma’s Coconut Cream Pie is a delightful dessert that will take you down memory lane. This creamy, sweet pie is perfect for any family gathering or a special treat at home.
Why Make This Recipe
You should make this pie because it’s simple and delicious! With its rich coconut flavor and light whipped cream topping, it’s sure to impress your family and friends. Plus, it’s a lovely way to honor family traditions.
How to Make Great Grandma’s Coconut Cream Pie
Ingredients:
- 1 premade pie crust
- 1 cup milk
- 1 cup light cream
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons corn starch
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut
- 8 oz whipped cream
Directions:
- Bake the pie crust according to the directions on the package and cool completely.
- Place the milk and light cream in a double boiler. If you can’t find light cream, combine 3 tablespoons of room-temperature melted butter with 1 scant cup of whole milk.
- Add the sugar to the milk mixture and bring it to a boil.
- Add 2 tablespoons of cold water to the corn starch and stir well.
- In a bowl, beat the egg yolks until they are light.
- Add the corn starch mixture to the egg yolks and mix well.
- Add the egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
- Remove from the heat and stir in the vanilla extract and coconut. Let stand for 30 minutes.
- Pour the filling into the prepared crust.
- Cover with plastic wrap and chill for 30 minutes or until set.
- Remove the plastic wrap. Cover the pie with whipped cream and sprinkle with coconut flakes (toasted, if desired).
How to Serve Great Grandma’s Coconut Cream Pie
Serve this pie chilled, straight from the fridge. It’s great on its own or with a scoop of ice cream on the side. Perfect for family dinners or special occasions!
How to Store Great Grandma’s Coconut Cream Pie
Store any leftovers in the refrigerator. Cover it with plastic wrap to keep it fresh. It will stay good for about 3-4 days.
Tips to Make Great Grandma’s Coconut Cream Pie
- Use fresh eggs for a better texture in the filling.
- Toast the flaked coconut for extra flavor before adding it to the mixture.
- For a stronger coconut taste, use cream of coconut along with the milk.
Variation
You can add chocolate shavings on top for a chocolate-coconut twist. Another option is to mix in some crushed pineapple for a tropical flavor!
FAQs
1. Can I use a homemade pie crust?
Yes, a homemade crust will work perfectly! Just make sure to pre-bake it before adding the filling.
2. What can I use if I don’t have light cream?
If you can’t find light cream, you can mix butter and whole milk as mentioned in the recipe.
3. How can I make this pie ahead of time?
You can prepare the pie a day in advance. Just keep it covered in the fridge until you’re ready to serve.
Great Grandma's Coconut Cream Pie
Equipment
- Double Boiler
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1 each premade pie crust Use a store-bought or homemade crust.
- 1 cup milk
- 1 cup light cream Can substitute with melted butter and whole milk.
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons corn starch
- 2 large eggs, separated Use fresh eggs for better texture.
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut Toast for extra flavor if desired.
- 8 oz whipped cream For topping.
Instructions
- Bake the pie crust according to the directions on the package and cool completely.
- Place the milk and light cream in a double boiler. If you can't find light cream, combine 3 tablespoons of room-temperature melted butter with 1 scant cup of whole milk.
- Add the sugar to the milk mixture and bring it to a boil.
- Add 2 tablespoons of cold water to the corn starch and stir well.
- In a bowl, beat the egg yolks until they are light.
- Add the corn starch mixture to the egg yolks and mix well.
- Add the egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
- Remove from the heat and stir in the vanilla extract and coconut. Let stand for 30 minutes.
- Pour the filling into the prepared crust.
- Cover with plastic wrap and chill for 30 minutes or until set.
- Remove the plastic wrap. Cover the pie with whipped cream and sprinkle with coconut flakes (toasted, if desired).