Grandma’s Coconut Cream Pie

Here’s a sweet, nostalgic dessert that tastes like pure comfort: Grandma’s Coconut Cream Pie 🥥🥧 Creamy, dreamy, and filled with coconut goodness, it’s a classic that never goes out of style!

---

🥥 Grandma’s Coconut Cream Pie

🍽️ Dish Type: Dessert

🕰️ Total Time: ~3 hours (30 min prep + chill time)

🍴 Servings: 8

🌟 Flavor Profile: Sweet, creamy, coconutty

🧊 Best Served: Chilled

---

📝 Ingredients:

For the Filling:

• 1 cup sweetened shredded coconut
• 2½ cups whole milk
• ¾ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ tsp salt
• 3 egg yolks, beaten
• 2 tbsp butter
• 1 tsp vanilla extract

For the Crust:

• 1 pre-baked 9-inch pie shell (homemade or store-bought)

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Toasted coconut (for garnish)

---

🔥 Directions:

1. Toast the Coconut (optional but recommended)
   In a dry skillet over medium heat, toast ½ cup coconut until golden. Set aside for garnish.
2. Make the Filling
   In a saucepan, combine sugar, flour, and salt. Gradually whisk in milk over medium heat. Stir constantly until thickened.
3. Temper the Eggs
   Add a bit of the hot mixture to beaten egg yolks, stir, then return to saucepan. Cook 2 more minutes, stirring constantly.
4. Add Butter & Coconut
   Remove from heat. Stir in butter, vanilla, and 1 cup coconut. Let cool slightly.
5. Assemble
   Pour filling into pre-baked pie crust. Smooth top and refrigerate for at least 2 hours, or until fully chilled and set.
6. Whip Topping
   Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled pie and sprinkle with toasted coconut.

---

✅ Tips:

• Use canned coconut milk for a richer filling (swap for part of the dairy).
• Make the crust from graham crackers or vanilla wafers for extra flair.
• Store leftovers in the fridge, covered — best within 2–3 days.

---

❄️ How to Freeze Coconut Cream Pie (Properly):

✅ Best Practices:

1. Cool Completely First
   Make sure the pie is fully chilled and set before freezing.
2. Freeze Without Whipped Topping
   For best results, freeze just the pie base (crust + filling) and add whipped cream and toasted coconut fresh after thawing.
3. Wrap Well
   • Wrap the pie tightly in plastic wrap, then a layer of foil.
   • You can also place it in a freezer-safe pie container or airtight freezer bag.
4. Label & Freeze
   • Label with date.
   • Freeze for up to 2 months for best texture.

---

🧊 Thawing Tips:

• Thaw overnight in the refrigerator (not at room temp).
• Once thawed, whip fresh cream and top with toasted coconut just before serving.

---

⚠️ Things to Know:

• The custard texture may change slightly — it might be a little softer after thawing.
• If you used a store-bought whipped topping (like Cool Whip), it usually freezes and thaws better than homemade whipped cream.

---