The Ultimate Guide to Great Grandma’s Coconut Cream Pie
Nothing says comfort quite like a classic, homemade pie. Great Grandma’s Coconut Cream Pie is a nostalgic favorite, featuring a creamy coconut filling, buttery crust, and a light topping of whipped cream and toasted coconut. This pie is not only a treat for coconut lovers but also a wonderful way to honor a cherished family recipe. With a perfect balance of sweetness and a delightful texture, it’s sure to be a hit at any gathering. Here’s how to create this mouthwatering dessert in your own kitchen.
Ingredients
- 1 premade pie crust
- 1 cup milk
- 1 cup light cream (or substitute 3 Tbsp melted butter with 1 scant cup whole milk)
- ½ cup sugar
- 2 Tbsp cold water
- 2 Tbsp cornstarch
- 2 large eggs, separated
- 1 tsp vanilla extract
- 1 cup sweetened, flaked coconut
- 8 oz whipped cream
- Toasted coconut flakes for garnish (optional)
How to Make Great Grandma’s Coconut Cream Pie
Step 1: Prepare the Pie Crust
- Bake the crust – Bake the premade pie crust according to the package instructions until it turns golden and crispy. Let it cool completely before adding the filling.
Step 2: Prepare the Coconut Cream Filling
- Combine milk and light cream – Place the milk and light cream in a double boiler. If you don’t have light cream on hand, make a substitute by combining 3 tablespoons of melted butter with a scant cup of whole milk. Stir well.
- Add sugar – Pour the sugar into the milk and cream mixture. Heat the mixture in the double boiler until it starts to simmer, allowing the sugar to dissolve fully.
- Create a cornstarch slurry – In a separate small bowl, mix 2 tablespoons of cold water with the cornstarch. Stir until the mixture is smooth and lump-free. This slurry will help thicken the filling.
- Beat the egg yolks – In a separate bowl, beat the egg yolks until they become pale and smooth. Gradually add the cornstarch slurry to the egg yolks, mixing until well combined.
- Incorporate egg mixture – Slowly add the egg yolk and cornstarch mixture to the hot milk mixture in the double boiler. Stir constantly to prevent the eggs from curdling, and cook for about 5 minutes until the mixture thickens.
- Add coconut and vanilla – Once the mixture has thickened, remove it from the heat. Stir in the vanilla extract and flaked coconut, blending until evenly distributed.
Step 3: Assemble the Pie
- Pour the filling into the crust – Let the filling cool slightly, then pour it into the prepared and cooled pie crust. Smooth the top with a spatula to create an even surface.
- Chill the pie – Cover the pie with plastic wrap and place it in the refrigerator for at least 30 minutes or until the filling sets.
Step 4: Add the Whipped Cream Topping
- Top with whipped cream – Once the filling has set, remove the plastic wrap. Spread a generous layer of whipped cream over the top of the pie.
- Garnish with coconut – Sprinkle the whipped cream with additional flaked coconut. For extra flavor, you can toast the coconut in a skillet until golden brown before adding it to the pie.
- Serve and enjoy! Slice, serve, and watch as this classic dessert delights everyone around the table.
Tips for the Perfect Coconut Cream Pie
Choose the Right Pie Crust
Using a premade crust is convenient, but you can also opt for a homemade crust if you prefer. Whether store-bought or homemade, be sure to bake the crust thoroughly to prevent it from becoming soggy once the filling is added.
Thickening the Filling
The key to a creamy coconut pie filling lies in carefully thickening the mixture. Adding the cornstarch slurry to the hot milk mixture gradually, while stirring continuously, ensures a smooth and lump-free filling.
Toasting Coconut
Toasting the coconut flakes for garnish adds a delicious depth of flavor and a bit of crunch. Simply spread the coconut on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-10 minutes, checking frequently to avoid burning.
Cooling the Filling
Allow the filling to cool slightly before pouring it into the crust. This will help prevent the crust from absorbing too much moisture and keep it crisp.
Frequently Asked Questions
Can I use a homemade crust instead of a premade crust?
Absolutely! A homemade pie crust adds a personal touch and complements the coconut filling beautifully. If you have the time and enjoy making crusts from scratch, go for it!
What can I use if I don’t have a double boiler?
If you don’t have a double boiler, you can place a heatproof bowl over a pot of simmering water. Just make sure the bottom of the bowl doesn’t touch the water to prevent overheating and scorching the milk.
Can I make this pie in advance?
Yes, coconut cream pie can be made a day ahead. Prepare the filling, chill it in the crust, and store it covered in the refrigerator. Add the whipped cream topping just before serving to keep it fresh and airy.
How should I store leftovers?
Store leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days. For best results, keep any remaining whipped cream separate and add it just before serving each slice.
Can I freeze coconut cream pie?
Freezing coconut cream pie is not recommended, as the filling may separate when thawed, affecting the texture. If you need to make it ahead, refrigerate instead.
What if I prefer a stronger coconut flavor?
For an extra boost of coconut flavor, you can add a few drops of coconut extract along with the vanilla extract. Be careful not to overdo it, as the extract can be quite strong.
Great Grandma’s Coconut Cream Pie is a delightful dessert that brings the warmth of family tradition to the table. With a creamy coconut filling, flaky crust, and fluffy whipped cream topping, this pie is perfect for special occasions or simply as a comforting treat. Give this recipe a try, and enjoy a slice of nostalgia with every bite!