Homemade Coconut Cream Pie Recipe – Grandma’s Family Favorite
There’s nothing quite like a slice of homemade coconut cream pie. This delicious dessert brings back memories of family gatherings and warm kitchens. With its creamy coconut filling and smooth whipped topping, it’s a classic that everyone loves. This recipe is Grandma’s favorite, passed down through generations, making it extra special.
Why Make This Recipe
Making this homemade coconut cream pie is a wonderful way to bring joy to your family and friends. It’s simpler than it looks, and the taste is out of this world. Whether you’re celebrating a special occasion or just looking to treat yourself, this pie is sure to impress. Plus, sharing a dish that has family history makes it even more meaningful!
How to Make Homemade Coconut Cream Pie
Ingredients:
- 1 pre-baked 9-inch pie crust
- 1 cup sweetened shredded coconut
- 3 cups whole milk
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream for garnish
- Additional coconut for garnish
Directions:
- In a saucepan, combine the shredded coconut and milk. Bring to a simmer over medium-high heat, then remove from heat, cover, and let steep for 30 minutes.
- In a separate bowl, whisk together the sugar, flour, and salt. Stir in the egg yolks until well combined.
- Slowly pour the coconut milk mixture into the egg mixture, whisking constantly to avoid lumps.
- Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
- Remove from heat and stir in the butter and vanilla extract until the butter has melted.
- Pour the coconut cream filling into the pre-baked pie crust and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours, or until set.
- Before serving, top the pie with whipped cream and sprinkle with additional shredded coconut.
How to Serve Homemade Coconut Cream Pie
Serve your homemade coconut cream pie chilled. Cut it into slices and place it on a dessert plate. Add a dollop of whipped cream on top and sprinkle some extra coconut for a lovely presentation. This pie is delightful on its own or can be paired with fresh fruit.
How to Store Homemade Coconut Cream Pie
To store your coconut cream pie, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3-4 days. Avoid freezing the pie, as it may change the texture of the filling when thawed.
Tips to Make Homemade Coconut Cream Pie
- Make sure to let the coconut milk mixture steep for the full 30 minutes; this enhances the coconut flavor.
- When cooking the filling, stir constantly to prevent it from burning or becoming lumpy.
- Chill the pie for as long as possible to ensure it sets well; overnight is even better!
Variation
For a twist on this classic, consider adding chocolate to the filling or using dark chocolate shavings as a topping. You can also use unsweetened coconut if you prefer less sweetness in your pie.
FAQs
1. Can I use coconut milk instead of whole milk?
Yes, you can use coconut milk for a richer coconut flavor. Just be careful with the sweetness, as coconut milk can be sweeter than regular milk.
2. How can I make my pie crust?
You can make a simple pie crust using flour, butter, salt, and cold water. Roll it out, place it in a pie dish, and bake it according to your preferred recipe.
3. Can I make this pie in advance?
Absolutely! This pie can be made a day ahead of time and stored in the refrigerator until you’re ready to serve it.
Enjoy your time in the kitchen, and most importantly, enjoy this delicious homemade coconut cream pie with your loved ones!
