Description
Grandma’s Coconut Cream Pie is a creamy, homemade classic with a rich coconut filling and a light, golden meringue topping. Made with simple ingredients, this pie delivers a perfect balance of sweetness and texture.
Ingredients
-
1 9-inch pie crust, baked and cooled
-
1 cup sweetened shredded coconut
-
2 ¾ cups milk
-
½ cup all-purpose flour
-
1 cup white sugar
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
-
3 egg yolks
-
2 tablespoons butter
Instructions
-
Prepare the Coconut Mixture: In a saucepan over low heat, combine milk and ¾ cup shredded coconut. Stir constantly and bring to a simmer.
-
Mix the Dry Ingredients: In a bowl, whisk together sugar, flour, and salt. Gradually stir this mixture into the simmering coconut milk.
-
Temper the Eggs: In a small bowl, beat the egg yolks slightly. Slowly mix in ½ cup of the hot milk mixture, then return the egg mixture to the saucepan. Cook, stirring constantly, until thickened.
-
Finish the Filling: Remove from heat and stir in butter and vanilla extract until smooth. Pour the filling into the baked pie crust.
-
Make the Meringue: In a bowl, beat egg whites until stiff peaks form. Gently fold in the remaining ¼ cup shredded coconut.
-
Bake the Pie: Spread the meringue over the pie filling and bake at 350°F (175°C) for 12-15 minutes until golden brown.
-
Cool & Serve: Let the pie cool completely before slicing.
Notes
-
For extra flavor, toast the coconut before adding it.
-
To store, refrigerate for up to 3 days.
-
If making ahead, bake the meringue topping just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes