Have you ever tasted a dessert that transports you back to your childhood, filling you with fond memories of afternoons spent in the kitchen with loved ones? That’s exactly what my grandma’s coconut cream pie does for me. From its flaky crust to its silky-smooth filling and toasted coconut topping, every bite is a heavenly reminder of my grandmother’s love and culinary skills. In this blog post, I’ll share her recipe and all the tips I’ve learned over the years to make this classic dessert just as delicious as hers. Get ready to indulge in some old-fashioned sweetness!
Grandma’s Coconut Cream Pie is not your typical coconut cream pie. It is made with a flaky crust, creamy filling, and topped with a fluffy meringue. This pie will definitely be a hit at your next family gathering!
If you’re looking for a delicious, creamy coconut pie recipe, look no further than Grandma’s Coconut Cream Pie! This recipe is quick and easy to make, and it’s sure to please everyone at your next gathering.
There are several reasons why you should try this recipe. First, it’s a classic recipe that has been passed down for generations. Second, it’s a great way to use up leftover coconut from other recipes. Third, the pie is absolutely delicious! It’s rich and creamy, with just the right amount of sweetness. Fourth, it’s a perfect dessert for any occasion. Fifth, it’s relatively healthy compared to other pies (it doesn’t have any refined sugar or artificial ingredients).
So what are you waiting for? Give Grandma’s Coconut Cream Pie a try – you won’t be disappointed!
There are a few things to keep in mind when making this recipe. First, be sure to use fresh, unsweetened coconut. This will give the pie the best flavor and texture. Secondly, make sure to cook the filling until it is thick and bubbly. This will ensure that the pie sets up properly and doesn’t end up being runny. Finally, be sure to let the pie cool completely before cutting into it. Otherwise, it may fall apart.
Conclusion & Recipe:
Grandma’s Coconut Cream Pie is the perfect dessert for any occasion. It is easy to make and can be made ahead of time. The pie is also very versatile, you can use different types of pie crusts, fillings, and toppings. I hope you enjoy this recipe as much as I do.
Grandma’s Coconut Cream Pie
For the pastry
- 1 cup very cold butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- 1/4 cup to 1/3 ice water Only enough to make a dough form.
For the coconut cream filling
- 3 cups whole milk
- 1/3 cup flour
- 2/3 cup sugar
- pinch of salt
- 1 cup unsweetened fine coconut
- 3 slightly beaten extra large egg yolks
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/4 tsp pure almond extract
For the vanilla whipped cream
- 1 cup whipping cream
- 1 tsp vanilla extract
- 3 tbsp icing sugar powdered sugar