Grandma's Homemade Coconut Cream Pie

Few desserts evoke the same warmth and nostalgia as a slice of coconut cream pie. It’s a dish that brings back memories of family gatherings, sun-soaked picnics, and the inviting scent of homemade goodness wafting through the kitchen. Coconut cream pie is more than just a dessert; it’s a comforting embrace made from simple ingredients, lovingly crafted by hands that have passed down recipes through generations. Each bite transports you back to those cherished moments spent with family, sharing stories and laughter over a table laden with delicious treats.

Experience the nostalgic comfort of Grandma's Dreamy Coconut Cream Pie. This delightful treat features a rich, creamy filling, a flaky crust, and a cloud of whipped cream, making it the perfect dessert for family gatherings or summer picnics. Crafted with love and simple ingredients, each slice offers a taste of tradition and warmth. Create sweet memories with this timeless recipe! #CoconutCreamPie #HomemadeDesserts #FamilyTraditions #Baking #SweetTreats #Nostalgia

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Ingredients

1 pre-baked 9-inch pie crust (store-bought or homemade)

1 cup sweetened shredded coconut, plus extra for garnish

2 cups whole milk

3/4 cup granulated sugar

1/4 teaspoon salt

3 large egg yolks, lightly beaten

1/4 cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

Instructions

Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes or until golden brown. Keep an eye on it to ensure it doesn’t burn. Set aside.

Prepare the Custard Mixture: In a medium saucepan, combine the whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is warm but not boiling.

Mix the Egg Yolks and Cornstarch: In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a small amount of the warm milk mixture into the yolk mixture, stirring constantly to temper the eggs.

Combine and Thicken: Slowly pour the egg mixture back into the saucepan with the remaining milk mixture, stirring continuously. Cook over medium heat for about 5-8 minutes, or until the mixture thickens and bubbles gently. Once thickened, remove from heat.

Finish the Custard: Stir in the butter, vanilla extract, coconut extract, and toasted coconut until fully combined. Pour the coconut custard into the pre-baked pie crust, smoothing the top with a spatula.

Chill the Pie: Cover the pie with plastic wrap, making sure it doesn't touch the filling, and refrigerate for at least 4 hours or until set.

Prepare the Whipped Cream Topping: Just before serving, beat the heavy whipping cream with the powdered sugar in a mixing bowl until soft peaks form.

Assemble the Pie: Spread the whipped cream evenly over the chilled coconut custard. Garnish with additional toasted shredded coconut on top.

Serve and Enjoy: Slice the pie and serve chilled. Enjoy the creamy, coconut goodness with family and friends!

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8