Step 3: Assemble the Pie
- Pour the coconut filling into the pre-baked pie crust. Smooth the top with a spatula.
- For an extra golden finish, mix the topping coconut with brown sugar and sprinkle evenly over the pie. This creates a caramelized, toasty layer once baked.
Step 4: Bake to Perfection
- Bake the pie at 350°F (175°C) for 40-50 minutes. The filling should be set but slightly jiggly in the center—similar to a custard.
- Keep an eye on the top: if it browns too quickly, loosely cover it with aluminum foil.
Step 5: Cool and Serve
- Allow the pie to cool at room temperature for at least 2 hours. This step is crucial—it helps the custard set completely.
- Refrigerate for another hour if you prefer a firmer slice.
- Serve plain, or with a dollop of whipped cream for extra indulgence.
Tips for the Perfect Grammie’s Coconut Pie
- Use fresh coconut if possible—it gives the pie a vibrant flavor compared to pre-packaged coconut.
- Avoid overbaking. The pie continues to cook slightly as it cools, so a little jiggle in the center is perfect.
- Experiment with texture: Mix half sweetened and half unsweetened coconut for a more complex flavor.
- Add a twist: A teaspoon of rum extract or a sprinkle of nutmeg can elevate the traditional recipe without overpowering the classic taste.
Grammie’s Coconut Pie isn’t just a dessert—it’s a memory in a slice, a comforting treat that brings back afternoons in the kitchen filled with laughter, love, and the irresistible smell of baking coconut. Whether for a holiday gathering or a simple family dinner, this pie is sure to become a cherished tradition.
If you want, I can also give you a shortcut version for busy days that keeps the same rich flavor but takes under 30 minutes prep time. Do you want me to do that?
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