GREAT GRANDMA’S COCONUT CREAM PIE
Great Grandma’s Coconut Cream Pie
There’s something truly special about a recipe that’s been passed down through generations. Grandma’s Coconut Cream Pie is one such treasure, a delightful blend of sweet coconut enveloped in a creamy custard, all crowned with homemade whipped cream. Perfect for summer gatherings, this pie is not just a dessert, but a trip down memory lane.
Why You’ll Love This Recipe
This pie isn’t just about taste; it’s about nostalgia. Each bite will transport you back to simpler times, perhaps when you sat at your grandmother’s kitchen table, watching her expertly roll out pie dough. The creamy coconut filling and the light, fluffy whipped topping make it an irresistible treat that’s both comforting and indulgent.
Kitchen Equipment You’ll Need
- Double boiler
- Baking pan
- Mixing bowls
- Whisk
- Pie pan
Ingredients
- 1 cup milk
- 1 cup sweetened, flaked coconut
- 1 cup light cream
- 1/2 cup sugar
- 2 tablespoons corn starch
- 2 eggs, separated
- 1 teaspoon vanilla extract
- 1 pie crust
- 8 oz whipped cream
Step-by-Step Instructions
- Bake the pie crust according to the directions on its package and let it cool completely.
- In a double boiler, combine the milk and light cream. Add the sugar and bring to a boil.
- Mix 2 tablespoons of cold water with the corn starch and stir well.
- In a separate bowl, beat the egg yolks until light. Add the corn starch mixture to the yolks and mix well.
- Slowly add the egg mixture to the boiling milk mixture in the double boiler.
- Cook for 5 minutes, stirring constantly to prevent curdling.
- Remove from heat and stir in the vanilla and coconut. Let it stand for 30 minutes.
- Pour the mixture into the prepared crust. Cover with plastic wrap and chill for 30 minutes or until set.
- Once set, remove the plastic wrap and top with whipped cream.
Tips for Success
To ensure your pie turns out perfectly, stir the custard mixture constantly to avoid lumps. Allow the custard to cool slightly before pouring it into the crust to prevent the crust from becoming soggy.
Additional Tips and Variations
This pie can be fully prepared and frozen for up to three weeks. Simply thaw it on the counter for about an hour or refrigerate overnight before serving. For a twist, try adding a hint of almond extract for a nutty flavor.
Nutritional Highlights (Per Serving)
This pie is a delightful treat, perfect for special occasions. While it’s rich and creamy, savoring a slice is all about enjoying a moment of indulgence.
Frequently Asked Questions (FAQ)
Can I use a pre-made pie crust? Yes, a store-bought crust works perfectly and saves time.
How do I store leftovers? Keep the pie refrigerated, covered with plastic wrap, and consume within three days.
Can I substitute the coconut? For those not fond of coconut, try using toasted almonds for a different flavor profile.
Conclusion
Great Grandma’s Coconut Cream Pie is a timeless dessert that brings warmth and joy to any table. I invite you to try this recipe and share the experience with your loved ones. Feel free to leave a comment or share your results – I’d love to hear how it turned out!
