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
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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!
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!
