Prepare to embark on a mouthwatering journey that will transport you straight to Grandma's kitchen! This isn't just another coconut cream pie recipe - it's a treasured family heirloom that promises to revolutionize your dessert game. With its creamy, dreamy filling and perfectly toasted coconut, this pie is about to become your new obsession. Get ready to impress your friends, family, and taste buds with a dessert that's so irresistible, it'll have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 2 3/4 cups milk
- 3 large egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
Instructions
- Prepare your pre-baked pie crust and set aside to cool completely.
- In a medium heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and salt until well combined.
- Gradually pour in milk, whisking constantly to prevent lumps from forming.
- Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to thicken and bubble.
- In a separate bowl, carefully separate egg yolks and whisk them lightly.
- Slowly temper the egg yolks by adding a small amount of the hot milk mixture while continuously whisking to prevent scrambling.
- Pour the tempered egg mixture back into the saucepan, stirring constantly over medium heat until the custard becomes thick and smooth.
- Remove from heat and stir in butter and vanilla extract until fully incorporated.
- Fold in 3/4 cup of shredded coconut, reserving 1/4 cup for topping.
- Pour the coconut cream filling into the pre-baked pie crust, spreading evenly.
- Allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
- Before serving, top with whipped cream and sprinkle the remaining shredded coconut over the surface.
- Slice and serve chilled, enjoying the creamy, tropical flavors of Grandma Keeters' classic coconut cream pie.
Tips
- Temperature is Key: Ensure your egg yolks are at room temperature to prevent curdling when tempering.
- Whisking Wisdom: When combining milk and cornstarch, whisk constantly to avoid lumpy filling. Patience is your secret ingredient!
- Coconut Toasting Trick: For extra flavor, lightly toast the reserved 1/4 cup of coconut in a dry skillet before sprinkling on top.
- Crust Matters: Use a pre-baked pie crust that's completely cooled to prevent a soggy bottom.
- Chilling is Crucial: Allow the pie to set in the refrigerator for at least 2 hours - this helps the filling achieve that perfect, silky texture.
- Whipped Cream Hack: For the most luxurious topping, whip your cream just before serving to maintain its light, airy consistency.Pro Tip: This pie is even better when made a day ahead, allowing the flavors to meld and intensify!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 7g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 110mg
