Description
Grandma’s Coconut Cream Pie is a luscious, creamy dessert featuring a rich coconut custard filling nestled in a flaky pre-baked pie crust. This classic recipe blends coconut milk and heavy cream with a hint of vanilla and shredded coconut, topped with fluffy whipped cream for a delightful finish. Perfect for family gatherings or a nostalgic treat.
Ingredients
Scale
Pie Crust
- 1 pre-baked pie crust
Filling
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Topping
- Whipped cream for topping
Instructions
- Prepare the filling base: In a medium saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt. Whisk the ingredients thoroughly to create a smooth mixture without lumps.
- Cook the mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent burning, until it thickens to a custard-like consistency.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks while whisking continuously to temper them, preventing scrambling. Then, slowly pour the tempered yolks back into the saucepan with the remaining coconut mixture.
- Add flavor and texture: Stir in the vanilla extract and shredded coconut evenly into the thickened custard for added flavor and texture.
- Fill the crust: Pour the coconut cream filling into the pre-baked pie crust, spreading it out to the edges evenly.
- Chill: Place the pie in the refrigerator and chill for at least 4 hours to allow the filling to set and flavors to meld.
- Serve: Before serving, top the pie generously with whipped cream for a classic creamy finish.
Notes
- Use a pre-baked pie crust to avoid sogginess and ensure crispness in the final pie.
- Constant stirring is crucial when heating the custard mixture to prevent scorching and clumping.
- Tempering the egg yolks is important to avoid curdling and achieve a smooth texture.
- Chilling the pie for at least 4 hours helps the filling set properly and develop flavor.
- For added texture, lightly toast the shredded coconut before adding to the filling.
