Coconut Cream Pie is a beloved classic, perfect when you’re in the mood for something luscious, smooth, and full of comforting coconut flavor. With its creamy custard filling and delicate sweetness, it’s a wonderful choice for holidays, family gatherings, or anytime you want a nostalgic homemade dessert. Below is a simple, step-by-step version of Great Grandma’s Coconut Cream Pie, complete with an easy ingredient list to guide you from start to finish.
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1½ cups |
| Granulated sugar | ¼ cup |
| Unsalted butter, melted | ⅓ cup |
| Cornstarch | ⅓ cup |
| Salt | ¼ teaspoon |
| Coconut milk | 1 (14 oz) can |
| Heavy cream | 1 cup |
| Milk | ½ cup |
| Egg yolks | 3 large |
| Vanilla extract | 1 teaspoon |
| Sweetened shredded coconut | 1 cup |
| Whipped cream | For topping |
Combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and sides of a pie dish. Bake at 375°F (190°C) for 10 minutes. Remove and allow to cool completely.
In a medium saucepan, whisk together the cornstarch, sugar, and salt. Gradually stir in the coconut milk, heavy cream, and milk. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot custard to the yolks while whisking continuously. Pour the egg mixture back into the saucepan and cook for a few more minutes, stirring, until fully thickened.
Remove the saucepan from heat. Stir in the vanilla extract and shredded coconut until evenly incorporated.
Pour the filling into the cooled crust and smooth the surface. Press plastic wrap directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
Top generously with whipped cream just before serving. Slice, serve, and enjoy this rich, creamy, old-fashioned coconut favorite. 🥥🥧
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