Great Grandma's Coconut Cream Pie

Transform your dessert experience with a legendary sweet treat that carries the warmth of family tradition. This Great Grandma's Coconut Cream Pie is more than just a dessert – it's a slice of cherished memories.

Each bite tells a story of love, carefully crafted recipes, and the kind of comfort only a time-honored family recipe can provide. Moreover, the creamy coconut filling and golden toasted coconut topping create a harmony of flavors that transcends generations.

Perfect for family gatherings, holiday celebrations, or moments when you crave a taste of nostalgia, this pie promises to become a treasured favorite in your own recipe collection.

Great Grandma's Coconut Cream Pie: A Nostalgic Coconut Confection

This isn't just another dessert recipe – it's a culinary heirloom that brings the warmth of great grandma's kitchen to your table. The silky smooth coconut custard and cloud-like whipped cream create a pie that's both elegant and comfortingly familiar.

Get ready to discover a dessert that transforms simple ingredients into a masterpiece of flavor and memory.

Serving Suggestions:

Your Great Grandma's Coconut Cream Pie pairs beautifully with:

• Fresh berries
• Caramel drizzle
• Vanilla bean ice cream
• Toasted almond slivers
• Chocolate shavings

Pro Tips for the Perfect Great Grandma's Coconut Cream Pie:

Coconut Toasting Technique: Watch the coconut carefully while toasting. Golden brown is perfect; burned is not.

Custard Crafting: Stir constantly to prevent lumps and achieve a silky-smooth filling.

Egg Tempering Trick: Slowly add hot mixture to eggs to prevent scrambling.

Whipped Cream Wisdom: Chill your bowl and whisk for the fluffiest topping.

Make-Ahead Magic: This pie tastes even better when prepared a day in advance.

Great Grandma's Coconut Cream Pie Recipe Details:

• Preparation time: 30 minutes
• Toasting time: 5-7 minutes
• Chilling time: 4 hours
• Servings: 8
• Equipment: Baking sheet, saucepan, whisk, mixing bowls, electric mixer

This pie recipe brings together the rich, creamy essence of a cherished family tradition.

Ingredients:

For the Coconut Filling:

• 1 cup sweetened shredded coconut, toasted
• 1 cup granulated sugar
• ½ cup all-purpose flour
• ¼ teaspoon salt
• 3 cups whole milk
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 pre-baked 9-inch pie crust

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F. Spread the shredded coconut evenly on a baking sheet. Toast it in the oven for about 5 to 7 minutes, stirring occasionally, until it's golden brown. Keep a close eye on it so it doesn't burn. Once toasted, set it aside to cool.
2. In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 10 to 12 minutes. Once it starts to bubble, continue cooking and stirring for another 2 minutes.
3. Remove the saucepan from the heat. Slowly whisk about 1 cup of the hot milk mixture into the beaten egg yolks to temper them. Then, return the egg yolk mixture to the saucepan, whisking constantly. Place the saucepan back on the heat and cook for another 2 minutes, stirring constantly, until the mixture is thick and creamy.
4. Remove from heat and stir in the butter and vanilla extract until the butter is fully melted and incorporated. Stir in ¾ cup of the toasted coconut, reserving the rest for topping.
5. Pour the filling into the pre-baked pie crust, spreading it evenly. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Let the pie cool to room temperature, then refrigerate it for at least 4 hours, or until fully set.

Ready to Indulge!

Before serving, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the chilled pie. Sprinkle the remaining toasted coconut on top for a lovely finish.

Storage Solutions:

• Store in the refrigerator for up to 3-4 days
• Cover loosely with plastic wrap
• Keep whipped cream topping fresh by adding just before serving
• Best enjoyed within 2 days of preparation
• Avoid freezing to maintain the delicate texture

Whether you're celebrating a special occasion or simply craving a taste of family history, this Great Grandma's Coconut Cream Pie is sure to create new memories while honoring old ones.

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