Step 4: Assemble the Pie
- Fill the crust: Pour the coconut custard into the cooled pie crust, spreading evenly.
- Chill: Refrigerate for at least 2–3 hours, or until the filling is fully set.
Step 5: Whip the Cream and Garnish
- Whip the cream: In a cold bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Top the pie: Spread the whipped cream over the chilled coconut filling.
- Garnish: Sprinkle with toasted coconut flakes for a beautiful finish.
Tips for Perfection
- Prevent a soggy crust: Blind-baking is essential to keep your crust crisp under the creamy filling.
- Toast the coconut: Lightly toasting the shredded coconut brings out a nutty flavor that deepens the pie’s overall richness.
- Chill fully: Patience pays off—chilling the pie allows the custard to set perfectly and makes slicing easier.
Serving Suggestions
- Serve chilled on its own or with a drizzle of caramel sauce for extra indulgence.
- Pair with a cup of hot coffee or tea to balance the sweetness.
Great Grandma’s Coconut Cream Pie is more than a recipe—it’s a piece of history, a spoonful of nostalgia, and a slice of comfort. Its creamy, coconutty filling and tender crust make it an unforgettable treat that brings generations together. Once you try this recipe, it’s bound to become a family tradition of its own.
If you want, I can also create a quick printable version with a simplified step-by-step chart that’s perfect for the kitchen.
Do you want me to do that?
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