Grandma’s Coconut Cream Pie

There’s something undeniably special about Grandma’s recipes; they are often laden with nostalgia and the comforting scents of home cooking that transport us back to simpler times. Among these cherished culinary treasures, coconut cream pie stands out as a classic dessert that evokes memories of family gatherings, laughter, and warmth. The creamy texture, combined with a crispy graham cracker crust and a fluffy topping, makes this pie a beloved favorite for many.

Indulge in the nostalgia of Grandma's Delightful Coconut Cream Pie, a classic dessert that brings back memories of family gatherings and laughter. This recipe features a buttery graham cracker crust filled with a creamy coconut mixture, topped with light and fluffy whipped cream. Perfect for any occasion, this pie combines tropical flavors with a comforting touch, creating a delightful treat that will transport you straight to sunny days spent in Grandma's kitchen. Discover the magic of this timeless recipe and create sweet moments with your loved ones.

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Ingredients

For the Crust:

1 ¾ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Coconut Cream Filling:

1 cup granulated sugar

⅓ cup cornstarch

¼ teaspoon salt

4 large egg yolks, lightly beaten

2 cups whole milk

1 cup unsweetened coconut milk

1 ½ cups sweetened shredded coconut

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter

For the Topping:

1 cup heavy cream

¼ cup powdered sugar

1 teaspoon pure vanilla extract

Toasted coconut flakes (for garnish)

Instructions

Prepare the Crust:

- Preheat the oven to 350°F (175°C).

- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined.

- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

- Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.

Make the Coconut Cream Filling:

- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.

- In a separate bowl, whisk the egg yolks with a splash of the milk to temper them; set aside.

- Gradually add the remaining whole milk and coconut milk to the saucepan, stirring constantly over medium heat.

- Continue to cook while stirring until the mixture thickens and starts to bubble, about 5-7 minutes.

- Remove from heat and mix in the beaten egg yolks, shredding coconut, vanilla extract, and butter. Stir until fully combined and smooth.

Assemble the Pie:

- Pour the coconut cream filling into the prepared graham cracker crust, spreading it evenly.

- Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours to set properly.

Prepare the Topping:

- In a mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

- Be careful not to overbeat; the cream should be light and fluffy.

Serve:

- Once the pie is fully chilled and set, spread the whipped cream topping generously over the top.

- Garnish with toasted coconut flakes for extra texture and flavor.

- Slice and serve chilled, enjoying the delightful taste of Grandma’s secret recipe!

Prep Time: 30 minutes | Total Time: 5 hours | Servings: 8