Description
Indulge in the creamy goodness of Grandma’s Coconut Cream Pie. Discover the secret to this irresistible dessert now!
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 4–5 tablespoons ice water
- 1 cup (200g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/2 teaspoon salt
- 3 cups (720ml) whole milk
- 4 large egg yolks, room temperature and lightly beaten
- 2 tablespoons (28g) unsalted butter
- 1 1/2 cups (120g) sweetened flaked coconut
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon coconut extract (optional for enhanced flavor)
- 2 cups (480ml) heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (40g) toasted coconut flakes for garnish
Instructions
- Step 1: Prepare the Crust In a large bowl, whisk together flour and salt. Add cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse pea-sized crumbs. Sprinkle ice water, one tablespoon at a time, mixing gently after each addition until the dough just holds together when pinched. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight to let the gluten relax.
- Step 2: Blind Bake the Crust Preheat your oven to 375°F (190°C). Roll out your chilled dough on a floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish, trim excess leaving a 1-inch overhang, then fold and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 7-10 minutes until golden. Cool completely on a wire rack.
- Step 3: Create the Filling In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth, then cook over medium heat, stirring constantly. When the mixture begins to simmer and thicken (about 6 minutes), remove 1 cup of the hot mixture and slowly drizzle it into your beaten egg yolks while whisking vigorously to temper them. Pour this egg mixture back into the saucepan, continuing to whisk constantly for about 2 more minutes until thick and glossy.
- Step 4: Finish the Filling Remove from heat and immediately stir in butter, vanilla extract, coconut extract (if using), and 1 cup of the flaked coconut. Keep stirring until the butter is completely melted and ingredients are fully incorporated. Pour the hot filling into your cooled pie crust, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
- Step 5: Prepare Topping and Serve Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe the whipped cream over the chilled pie and sprinkle with toasted coconut flakes. For the best slice, dip your knife in hot water and wipe clean between cuts to achieve those picture-perfect slices of Grandma’s Coconut Cream Pie that showcase all the beautiful layers.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg