Great Grandma's Coconut Cream Pie
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.
Servings: 8 servings
Calories: 200kcal
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).
Notes
Store any leftovers in the refrigerator. Cover it with plastic wrap to keep it fresh. It will stay good for about 3-4 days.
Nutrition
Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 50mg | Iron: 1mg