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Great Grandma’s Coconut Cream Pie

by Rebecca August 17, 2020

Serves: 6-8 | Prep: 20 Min | Cook: 1 Hr 10 Min

This pie is worth every inch! Its light, fluffy, and delightfully creamy texture makes this pie stands out above the rest. This is perfect all year round, but exceptional to serve as a holiday dessert. Whenever I make this Coconut Cream Pie, it never stays long, it is gone in a heartbeat! This pie’s impressively delicious taste makes its way to everyone’s heart.

Ingredients

1 cup milk

1 cup sweetened, flaked coconut

1 cup light cream

1/2 cup sugar

2 tablespoons corn starch

2 eggs, separated

1 teaspoon vanilla

1 pre-made pie crust

8 oz whipped cream

How to Make Great Grandma’s Coconut Cream Pie

Step 1: Place the pie inside the oven and bake according to the package direction. Once done, remove from the oven and allow it to cool completely.

Step 2: In a double boiler, combine the milk and light cream. As a substitute, if you cannot find light cream is mixing 3 tablespoons of melted butter in room temperature and a scant cup of whole milk.

Step 3: Add in the sugar and bring the mixture to a boil.

Step 4: In a small bowl, stir well 2 tablespoons of wald water and cornstarch.

Step 5: Beat the egg yolks in another bowl until they are light.

Step 6: Stir in the corn starch mixture into the yolks and mix thoroughly.

Step 7: Pour the egg mixture in the double boiler and cook for about 5 minutes while constantly stirring.

Step 8: After 5 minutes remove the boiler from the heat and add in the vanilla and coconut. Stir well and allow the mixture to sit for 30 minutes.

Step 9: Then, pour the mixture into the prepared crust. Place inside the fridge to chill, covered with plastic wrap for 30 minutes or until set.

Step 10: When ready to serve, remove the plastic wrap and cover the top of the pie with whipped cream. Sprinkle with coconut flakes if desired. Enjoy!

Great Grandma's Coconut Cream Pie

Rebecca Serves: 6-8 | Prep: 20 Min | Cook: 1 Hr 10 Min This pie is worth every inch! Its light, fluffy, and delightfully creamy texture makes this pie stands out… Main Dish Recipes Great Grandma’s Coconut Cream Pie European Print This
Serves: 6-8 Prep Time: 20 mins Cooking Time: 1 hr 10 mins 1 hr 10 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup milk
  • 1 cup sweetened, flaked coconut
  • 1 cup light cream
  • 1/2 cup sugar
  • 2 tablespoons corn starch
  • 2 eggs, separated
  • 1 teaspoon vanilla
  • 1 pre-made pie crust
  • 8 oz whipped cream

Instructions

Step 1: Place the pie inside the oven and bake according to the package direction. Once done, remove from the oven and allow it to cool completely.

Step 2: In a double boiler, combine the milk and light cream. As a substitute, if you cannot find light cream is mixing 3 tablespoons of melted butter in room temperature and a scant cup of whole milk.

Step 3: Add in the sugar and bring the mixture to a boil.

Step 4: In a small bowl, stir well 2 tablespoons of wald water and cornstarch.

Step 5: Beat the egg yolks in another bowl until they are light.

Step 6: Stir in the corn starch mixture into the yolks and mix thoroughly.

Step 7: Pour the egg mixture in the double boiler and cook for about 5 minutes while constantly stirring.

Step 8: After 5 minutes remove the boiler from the heat and add in the vanilla and coconut. Stir well and allow the mixture to sit for 30 minutes.

Step 9: Then, pour the mixture into the prepared crust. Place inside the fridge to chill, covered with plastic wrap for 30 minutes or until set.

Step 10: When ready to serve, remove the plastic wrap and cover the top of the pie with whipped cream. Sprinkle with coconut flakes if desired. Enjoy!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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