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Great Grandma’s Coconut Cream Pie: A Timeless Dessert Filled with Love

Few desserts carry the warm, nostalgic flavors of home quite like Great Grandma’s Coconut Cream Pie. With a flaky, buttery crust, a rich and silky coconut custard filling, and a cloud of whipped cream topping, this pie is more than just a dessert—it’s a memory on a plate. Perfect for family gatherings, holidays, or an indulgent weekend treat, this classic recipe is straightforward yet utterly irresistible. Let’s dive into the step-by-step method to recreate this timeless favorite.

Ingredients

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ cup unsalted butter, chilled and cut into small cubes
• 3–4 tablespoons ice water

For the Coconut Filling:

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 3 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut, toasted

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Toasted coconut flakes for garnish

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

1. Mix dry ingredients: In a large bowl, combine the flour, salt, and sugar.
2. Cut in the butter: Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water: Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Avoid overmixing.
4. Chill the dough: Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Step 2: Blind-Bake the Crust

1. Preheat oven: Heat the oven to 375°F (190°C).
2. Roll out dough: On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter.
3. Line the pie pan: Gently place the dough into a 9-inch pie pan, trim the edges, and crimp if desired.
4. Add weights: Line the dough with parchment paper and fill with pie weights or dried beans.
5. Bake: Bake for 15 minutes, remove the weights, and bake for an additional 10–12 minutes until the crust is golden. Cool completely.

Step 3: Make the Coconut Custard Filling

1. Combine dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Add milk: Gradually whisk in the milk until smooth.
3. Cook the custard: Place the saucepan over medium heat, stirring constantly until the mixture thickens and starts to bubble.
4. Temper the eggs: Slowly whisk a small amount of hot milk into the egg yolks, then return the mixture to the saucepan. Continue cooking for 2 more minutes.
5. Add flavor: Remove from heat, stir in butter, vanilla extract, and toasted coconut. Allow to cool slightly.

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