Grandma’s Coconut Cream Pie
Grandma’s Coconut Cream Pie is a delightful dessert that whisks you away to fond memories of family gatherings and holiday celebrations. With its silky coconut custard filling nestled in a flaky, buttery crust, every slice offers a perfect balance of sweetness and creaminess. Topped with freshly whipped cream and sprinkled with toasted coconut, this pie is not only visually appealing but also incredibly satisfying. Whether you’re hosting a special occasion or treating yourself to a comforting dessert at home, this easy-to-follow recipe lets you create a classic treat that will leave your loved ones asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pre-baked pie crust
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and bake the pie crust until golden brown. Let it cool completely.
- In a medium saucepan over medium heat, mix the sugar and coconut milk, stirring until sugar dissolves.
- Whisk egg yolks in a bowl, then temper them by gradually adding a cup of warm coconut mixture while whisking constantly.
- Pour the tempered yolk mixture back into the saucepan and cook on low heat, stirring until thickened (about 5 minutes).
- Stir in shredded coconut and pour into the cooled crust.
- Cover with plastic wrap and refrigerate for at least four hours or until set. Serve with whipped cream and toasted coconut flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 21g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 160mg