This Grandma’s Coconut Cream Pie is a timeless, classic dessert that combines a creamy, rich coconut filling with a buttery, flaky crust and fluffy whipped cream. It’s the ultimate comfort dessert with a delightful tropical twist, perfect for special occasions or whenever you crave a taste of nostalgia. The toasted coconut topping adds the perfect finishing touch, creating a light crunch to complement the smooth cream filling.
Ingredients:
For the crust:
- 1 package store-bought pie crust, thawed if frozen
For the coconut cream filling:
- ¼ cup unsalted butter
- 3 ¼ cups whole milk
- 3 large eggs, at room temperature
- 1 ⅔ cups granulated sugar
- ½ cup cornstarch
- 1 ½ teaspoons vanilla extract
- 2 cups flaked coconut
For the topping:
- 2 cups heavy cream, cold
- ⅓ cup granulated sugar
- Toasted coconut, to taste
Instructions:
1. Make the Coconut Cream Filling:
- Preheat your oven to 425°F.
- In a large saucepan over medium heat, add the unsalted butter and whole milk. Bring the mixture to a gentle boil, stirring occasionally.
- Meanwhile, in a separate bowl, use an electric mixer to beat together the eggs, granulated sugar, and cornstarch for 4-5 minutes until smooth and creamy.
- Slowly incorporate the hot milk and butter mixture into the egg mixture in batches to temper it. Add it gradually, beating after each addition to prevent the eggs from scrambling.
- Pour the tempered mixture back into the saucepan and cook over medium-low heat, stirring constantly, for 10-12 minutes until the cream thickens. Once thick, remove from heat and stir in the vanilla extract. Transfer the filling to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
2. Prepare the Pie Crust:
- While the filling is cooling, place the pie crust into a pie plate and press it into the bottom and up the sides.
- Bake in the preheated oven for 10-15 minutes with pie weights to prevent the crust from bubbling. After this, remove the pie weights and bake for another 10-15 minutes, or until the crust turns golden brown. Set aside to cool completely.
3. Whip the Cream:
- In a chilled mixing bowl, beat the heavy cream and granulated sugar using an electric mixer until stiff peaks form. This will take about 3-4 minutes.
4. Assemble the Pie:
- Once the coconut cream filling has cooled, stir in the flaked coconut.
- Pour the filling into the cooled pie crust and spread it evenly.
- Top with the whipped cream and smooth it over the surface.
- Garnish with toasted coconut for an added crunch and flavor.
- Refrigerate the pie for at least 1 hour before slicing and serving to let the flavors meld.
Description and Tips:
This coconut cream pie features a rich, velvety coconut filling that’s both sweet and creamy, with hints of vanilla. The flaked coconut inside adds texture, while the whipped cream and toasted coconut on top provide a light, airy contrast. The pie crust gives it the perfect balance of buttery crispness.
Tips:
- Temper the Eggs Carefully: When adding the hot milk mixture to the eggs, do so gradually to prevent the eggs from curdling.
- Pie Crust: For extra flavor, consider using a homemade crust or a graham cracker crust for a twist.
- Whipped Cream: Make sure the cream is cold before whipping; this ensures stiff peaks form easily.
- Toasted Coconut: You can toast the coconut flakes by spreading them on a baking sheet and placing them in a 350°F oven for 5-7 minutes or until golden brown.
This pie is best enjoyed chilled and makes a wonderful dessert for family gatherings or potlucks!
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