Granny'S Coconut Cream Pie
A creamy, coconut-flavored pie with a rich filling and flaky crust, perfect for dessert or special occasions, appealing to coconut lovers and those craving nostalgic treats.
Ingredients
Instructions
- Mix together sugar and flour in a saucepan.
- Add milk and slightly beaten egg yolks to the mixture.
- Cook on top of stove, stirring constantly, until thickened.
- Remove from heat and add vanilla and coconut.
- Pour the filling into a pre-baked pie crust with holes in the bottom.
Tips & Substitutions
For a richer coconut flavor, consider using unsweetened shredded coconut instead of sweetened. If you're short on time, a store-bought pie crust can save you the hassle of making one from scratch. Ensure to cook the filling over medium heat to prevent burning and to achieve the perfect consistency. It's important to stir constantly to avoid lumps, much like when making a Blender Egg Custard.
Serving Suggestions
Serve the coconut cream pie chilled, topped with a dollop of whipped cream for added sweetness and creaminess. It pairs nicely with a fresh fruit salad, such as a Clouds In Sky Salad, to balance the richness. This dessert is perfect for gatherings or as a delightful ending to a meal featuring American recipes.
Storage & Reheating
Store any leftover coconut cream pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. It’s best served chilled. If you want to reheat, do so gently in a microwave at low power, but keep in mind that this pie is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Coconut Cream Pie contains roughly 613 calories, with 12g protein, 83g carbohydrates, and 25g fat. It is an excellent source of iron (37% of the Daily Value) and protein (25% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 4g 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 whole eggs instead of just egg yolks?
Using whole eggs will change the texture of the filling, making it less creamy. Egg yolks help create a rich custard-like consistency, so it's best to stick to the recipe for the intended results.
How do I prevent my pie crust from becoming soggy?
To prevent a soggy crust, bake the pie crust until golden brown before adding the filling. You can also sprinkle a thin layer of shredded coconut on the bottom before pouring in the filling to create a barrier.
Can I make this pie in advance?
Yes, this coconut cream pie can be made a day or two in advance. Just be sure to store it in the refrigerator and cover it well to maintain freshness. This allows the flavors to meld beautifully!
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).