Grandma’s Coconut Cream Pie. Sweet coconut surrounded by a delicious creamy custard and topped with homemade whipped cream. This Grandma’s Coconut Cream Pie truly is the BEST! A cool and creamy pie perfect for summer entertaining.
How to make Grandma’s Coconut Cream Pie
- FOR THE CRUST
- Add the flour and salt to a medium bowl; stir to combine.
- Using a pastry cutter of a fork and knife cut in the shortening until the pieces are the size of small peas.
- Sprinkle water over flour mixture; starting with 6 tablespoons.
- Work the water into the dough.
- Add more water a tablespoon at a time until the dough is moist.
- Divide dough into two balls.
- On a lightly floured surface roll dough into desired size.
- Blind bake the crust (scroll down for more info.)
- FOR THE FILLING
- In a mixer combine eggs, sugar and cornstarch.
- Using a whisk attachment beat on medium 5 minutes.
- While the egg mixture is beating, add the milk and butter to a large saucepan and bring to a boil.
- While the mixer is still moving pour hot milk mixture into the egg mixture in thirds.
- Return all the ingredients to the saucepan.
- Reduce heat to medium low and cook, stirring occasionally, until mixture thickens (about 10 minutes).
- Remove from heat, stir in vanilla.
- Transfer to a bowl, cover and refrigerate until until cooled (at least 2 hours).
- Prepare pie crust as directed and bake using pie weights (I used dried beans)—cool completely.
- When custard mixture has cooled and thickened, add coconut and stir to combine.
- FOR THE HOMEMADE WHIP CREAM
- In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form.
- PUTTING IT ALL TOGETHER
- Spoon custard into cooled pie crust.
- Add the delicious light and fluffy homemade whipped cream.
- Top with toasted coconut.
- Store in the refrigerator until ready to serve.
What is “blind” baking?
Blind baking is a process of baking a pie crust without filling. The “pie weights” help keep the pie dough flat.
Help! Why is My Coconut Cream Pie Filling Runny?
There are THREE things to pay attention to when making a custard pie filling.
EGGS: A cream pie filling relies on egg yolks because they are high in protein as well as fat, which is needed to create the rich, smooth texture that we expect in custards.
CORNSTARCH: is added as a thickener and binder that helps prevent pies from weeping and will sop up any excess moisture in the filling.
COOKING: You need to cook the filling long enough so the mixture coagulates (this happens at 160°). Watch out! If you cook it too long and don’t stir the mixture enough you’ll overcook the custard. OVERCOOKING breaks down those all important proteins and that’s when the weeping starts.
How to Save Runny Cream Pie Filling
- REHEATING: If your pie filling is still runny after cooling completely, you can try thickening it up by putting it back on the stove top and bringing it to a boil. Be careful though….if the reason your pie filling didn’t thicken was because it was overcooked then this will not help.
- WHIPPED CREAM: This is perhaps the BEST way to go about trying to save your runny pie filling. ADD WHIPPED CREAM. This can be your favorite store bought version or homemade. I suggest since you took the time to make a homemade pie then go ahead and make homemade whipped cream. The amount needed depends on your pie filling. One cup of whipped cream should be enough to lighten and fluff your pie. GOOD LUCK!
Can I freeze this Coconut Cream Pie
How to Freeze Homemade Coconut Cream Pie
HOW TO TOAST COCONUT
MORE HOLIDAY PIE RECIPES
- PISTACHIO SALAD MOUSSE PIE
- EASY RAZZLEBERRY PIE
- EASY NO FAIL CHOCOLATE CREAM PIE
- POTLUCK PEACH SLAB PIE
- ROCKY ROAD PIE
- ALL AMERICAN APPLE PIE
- CHOCOLATE COBBLER
- TRIPLE BERRY COBBLER