great grandma’s coconut cream pie

Step 2: Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
3. Gently press the dough into the pan and trim the edges. Prick the bottom with a fork.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper. Bake for another 10–12 minutes until golden. Let it cool completely.

Step 3: Make the Coconut Cream Filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. Slowly add about ½ cup of the hot mixture to the beaten egg yolks, whisking to temper them. Then return the egg mixture to the saucepan.
4. Continue cooking for 2–3 minutes until very thick. Remove from heat and stir in vanilla, butter, and shredded coconut.
5. Pour the filling into the cooled pie crust. Smooth the top with a spatula.

Step 4: Prepare the Whipped Topping

1. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
2. Spread the whipped cream over the coconut filling, covering the surface evenly.

Step 5: Garnish and Chill

1. Toast additional shredded coconut in a dry skillet over medium heat until golden brown. Sprinkle over the whipped topping.
2. Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to set.

Tips for Success

• Flaky crust: Keep the butter cold and handle the dough as little as possible.
• Smooth filling: Stir constantly when cooking the custard to prevent lumps.
• Extra flavor: A splash of coconut milk can intensify the coconut taste in the filling.

Serving Suggestion: Slice this pie with a sharp knife for clean cuts. Serve chilled, and enjoy a bite that combines a buttery crust, sweet coconut custard, and creamy whipped topping—a timeless dessert that brings back fond memories of grandma’s kitchen.

If you want, I can also make a foolproof version with shortcuts that still tastes like your great grandma’s pie, so you can whip it up faster without losing any flavor.

Do you want me to do that?