Grandmas Coconut Cream Pie

There’s something undeniably special about a classic coconut cream pie, especially when it comes from the cherished recipe book of Grandma. This pie captures the essence of nostalgia with its creamy coconut filling, flaky crust, and a luscious meringue topping. It’s the kind of dessert that evokes memories of family gatherings, summer picnics, and warm evenings spent around the dinner table. With this recipe, you can recreate that beloved flavor and texture, bringing a piece of home into your kitchen.

What You’ll Love About This Recipe

If you’re a fan of coconut, you’re in for a treat! Here’s what makes Grandma’s Coconut Cream Pie a must-try:

– **Creamy Texture**: The filling is velvety smooth, thanks to the perfect blend of milk and coconut.
– **Rich Coconut Flavor**: Freshly shredded coconut adds an authentic taste that elevates this pie to a whole new level.
– **Perfectly Flaky Crust**: The almond crumb pie crust complements the filling beautifully, offering a nutty flavor and a satisfying crunch.
– **Decadent Meringue Topping**: The light and airy meringue balances the richness of the pie, making each bite a delightful experience.

Ingredient Rundown

To make Grandma’s Coconut Cream Pie, you’ll need the following ingredients:

• 1 pie crust (9-inch) – thawed if frozen; we used our Almond Crumb Pie Crust recipe for extra flavor.
• 2 tablespoons flour – for thickening the filling.
• 2 tablespoons cornstarch – enhances the creamy texture.
• 1/2 teaspoon kosher or sea salt – balances the sweetness.
• 1 cup organic sugar – sweetens the filling.
• 3 large egg yolks – slightly beaten with a fork (save egg whites for meringue).
• 2 cups milk – can be regular or canned coconut milk for a richer flavor.
• 1 teaspoon vanilla – adds depth to the filling.
• 1 tablespoon butter – for a touch of richness.
• 3/4 cup shredded coconut – freshly shredded if possible, plus an additional 2 tablespoons for garnish.
• 3 large egg whites – for the meringue topping.
• 1/4 cup organic sugar – to sweeten the meringue.

Tools & Equipment Needed

Before you start baking, gather the following tools to ensure a smooth process:

• Mixing bowls – for combining ingredients.
• Whisk – to mix the filling and meringue.
• Double boiler or saucepan – for cooking the filling.
• Pie dish – to hold your beautiful pie.
• Electric mixer – to whip egg whites into fluffy meringue.
• Spatula – for spreading the meringue evenly over the pie.

Grandmas Coconut Cream Pie in Steps

Step 1: Prepare the Pie Crust

Begin by preheating your oven to 350°F (175°C). If you’re using a store-bought frozen pie crust, make sure it’s fully thawed. Place the pie crust in a 9-inch pie dish and bake according to the package instructions, usually for about 10-12 minutes or until golden brown. Allow it to cool completely.

Step 2: Make the Coconut Filling

In a medium bowl, whisk together the flour, cornstarch, salt, and sugar. In a separate bowl, whisk the egg yolks. In a medium saucepan over medium heat, combine the milk and vanilla. Gradually stir the dry mixture into the milk, whisking continuously to prevent lumps.

Step 3: Cook the Filling

Continue to cook the mixture, stirring frequently until it thickens and bubbles begin to form. This should take about 5-7 minutes. Once thickened, remove it from heat and stir in the butter and shredded coconut. Pour the filling into the cooled pie crust, smoothing it out with a spatula.

Step 4: Prepare the Meringue

In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add in the 1/4 cup of organic sugar, continuing to whip until stiff peaks form and the meringue is glossy.

Step 5: Assemble the Pie

Spread the meringue over the coconut filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks on the surface for a decorative finish.

Step 6: Bake the Pie

Return the pie to the oven and bake for about 10-15 minutes, or until the meringue is lightly golden. Keep a close eye on it to avoid over-baking. Once done, remove it from the oven and let it cool at room temperature.

Step 7: Chill and Serve

Once the pie has cooled, refrigerate it for at least 2 hours before slicing. This allows the filling to set up nicely. When ready to serve, garnish with the extra shredded coconut and enjoy!

International Equivalents

• 1 cup – approximately 240 ml
• 1 tablespoon – approximately 15 ml
• 1 teaspoon – approximately 5 ml
• 1 large egg – typically about 50 grams

Cook’s Commentary

This pie is truly a labor of love. If you want to enhance the coconut flavor even more, consider toasting some of the shredded coconut before adding it to the filling. This will give the pie a deeper, nuttier profile. Also, remember that the quality of your ingredients can make a big difference; using organic sugar and fresh coconut will elevate your pie to the next level. Don’t rush the chilling process; it’s essential for the perfect slice!

Keep It Fresh: Storage Guide

To keep your Grandma’s Coconut Cream Pie fresh and delicious, store it in the refrigerator, covered lightly with plastic wrap or in an airtight container. It’s best consumed within 2-3 days for optimal flavor and texture. However, if you find yourself with leftovers, they can last up to a week in the fridge. Just be aware that the meringue may lose some of its fluffiness over time.

Common Qs About Grandmas Coconut Cream Pie

Can I use store-bought coconut cream instead of making the filling?

Absolutely! Using store-bought coconut cream can save time, but for the best flavor, consider making the filling from scratch as outlined in the recipe.

What can I use instead of meringue?

If you’re not a fan of meringue, you can top the pie with whipped cream or even coconut whipped cream for a lighter option.

How do I prevent the filling from being runny?

Make sure to cook the filling until it’s thick and bubbly before pouring it into the pie crust. This step is crucial for achieving the right consistency.

Can I freeze this pie?

It’s not recommended to freeze the pie once it has been assembled, as the meringue can become weepy. However, you can freeze the pie crust and filling separately, and then assemble when ready to bake.

Similar Recipes

• Lemon Meringue Pie
• Vegan Chocolate Pudding Pie
• Banana Cream Pie
• Key Lime Pie

That’s a Wrap

There’s a reason why Grandma’s Coconut Cream Pie is a timeless classic. With its rich flavors, creamy filling, and perfectly baked meringue, it’s a dessert that never fails to impress. Whether you’re serving it at a family gathering or enjoying a slice on a quiet evening, this pie is sure to bring a smile to your face and warmth to your heart. So roll up your sleeves, gather your ingredients, and let’s make some memories in the kitchen with this delightful treat!