Grandma'S Creamed Coconut Pie
A rich and creamy coconut pie with a tender graham cracker crust, featuring sweet coconut flavor and fluffy meringue topping, perfect for satisfying dessert cravings.
Ingredients
Instructions
- Mix cornstarch and sugar in a double boiler.
- Add egg yolks, milk, and butter; cook until thickened.
- Remove from heat.
- Stir in vanilla and coconut; mix well.
- Pour filling into prepared pie crust.
- Top with meringue and bake until golden.
Tips & Substitutions
For a richer flavor, consider using full-fat coconut milk instead of regular milk. If you prefer a lower sugar option, you can substitute some of the sugar with a natural sweetener like honey or maple syrup. Make sure to whip the egg whites until they form stiff peaks for a fluffy meringue topping. A pinch of salt can enhance the overall flavor of the filling.
Serving Suggestions
Serve the pie chilled or at room temperature, garnished with toasted coconut flakes for added texture. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, consider serving it alongside a fruit salad or a slice of Pecan-Caramel Cream Squares.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds or in a 350°F oven for about 10 minutes to warm through without compromising the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Creamed Coconut Pie contains roughly 643 calories, with 4g protein, 61g carbohydrates, and 19g fat. It is a good source of vitamin C (17% of the Daily Value), iron (15% of the Daily Value), and calcium (14% of the Daily Value).
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 make this pie ahead of time?
Yes, you can prepare this pie a day in advance. Just make sure to store it in the refrigerator to keep the filling fresh. The meringue can be added just before serving to maintain its texture and prevent it from weeping.
What if I don't have a graham cracker crust?
If you don’t have a graham cracker crust, you can easily substitute it with a pre-made pie crust or a homemade pastry crust. Alternatively, a cookie crust made from crushed vanilla or coconut cookies can also work well for added flavor.
How do I know when the filling is thick enough?
The filling is ready when it coats the back of a spoon and holds its shape. It should be thick enough to mound slightly when stirred. Keep in mind that the filling will continue to thicken as it cools in the pie crust.
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).