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.
This Grandma’s Coconut Cream Pie will take you back to your childhood. I remember sitting at the kitchen table watching my grandma rolling out the pie dough, waiting for her to trim the edges so I could have a piece. And then later getting to enjoy the BEST homemade coconut cream pie! My grandma really knew how to make the best pies!
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This pie can be completely made (including whipped cream topping) and frozen up to 3 weeks. Set out on the counter until the pie is defrosted (about 1 hour) or in the refrigerator overnight.
Preheat oven to 350°. Pour coconut onto a rimmed baking pan. Bake, stirring every couple of minutes until some (not all) of the coconut is golden brown (about 10 minutes)
1 c milk
1 c sweetened, flaked coconut
1 c light cream
1/2 c sugar
2 Tbsp corn starch
2 eggs, separated
1 tsp vanilla
1 pie crust.
8 oz whipped cream
1. Bake pie crust according to directions on package and cool completely.
2. Place milk and light cream in a double boiler. Add sugar and bring to a boil.
3. Add 2 Tbsp. cold water to corn starch. Stir well.
4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.
5. Add egg mixture to the milk mixture in the double boiler.
6. Cook for 5 minutes, stirring constantly.
7. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.
8. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.
9. Remove plastic wrap. Cover with whipped cream.



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