Grandma Flo'S Coconut Pie
Grandma Flo's Coconut Pie offers a creamy, coconut-infused filling with a golden meringue topping, perfect for coconut lovers and family gatherings alike.
Ingredients
Instructions
- Combine cornstarch, sugar, and salt in a double boiler or heavy saucepan.
- Gradually add scalded milk and cook over hot water until it starts to thicken.
- Add a small amount of hot mixture to the beaten egg yolks, then return the mixture to the saucepan.
- Cook for 2 more minutes.
- Add vanilla and shredded coconut to the filling.
- Pour the filling into a prepared pie shell.
- Top with meringue and bake at 375°F for 20 to 25 minutes.
Tips & Substitutions
To prevent lumps, whisk the cornstarch mixture thoroughly before adding the hot milk. If you want a richer flavor, consider using coconut milk instead of regular milk. For a gluten-free option, make sure your pie shell is certified gluten-free. If you prefer a sweeter pie, increase the sugar by a tablespoon or two. This recipe also works well with a graham cracker crust.
Serving Suggestions
Serve this coconut pie chilled or at room temperature, topped with fresh whipped cream for an extra touch of indulgence. It pairs beautifully with a scoop of vanilla ice cream or can be enjoyed alongside a refreshing Sunshine Refresher. For a delightful brunch, consider serving it with coffee or tea.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. To reheat, place individual slices in a microwave for about 15-20 seconds or warm in an oven at 350°F for 10-15 minutes, until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Flo'S Coconut Pie contains roughly 541 calories, with 13g protein, 27g carbohydrates, and 40g fat. It is an excellent source of iron (31% of the Daily Value), protein (27% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of vitamin D and calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut, but it may make the pie a bit sweeter. If you choose to go this route, consider reducing the sugar in the recipe to balance the sweetness. Just ensure to mix it well into the filling for even distribution.
How can I make the meringue for the pie?
To make a meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form and the mixture is glossy. Spread it over the coconut filling before baking at 375°F until golden brown.
Can I freeze the coconut pie?
While it's possible to freeze the pie, be mindful that the texture may change. If freezing, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving, but note that the meringue may not be as crisp.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).