Grandma's Best Coconut Cream Pie
Submitted by doc
Rich coconut custard made with half-and-half creates an extra-creamy filling that’s worth the wait. Topped with whipped cream and toasted coconut for bakery-quality results at home.
YIELD
12 servingsPREP
20 minCOOK
5 minREADY
3 hrsGrandma knew the secret to knockout coconut cream pie: using half-and-half alongside regular milk creates a luxurious, extra-rich custard that rivals any bakery.
The whisked egg base gets gradually tempered with the hot milk mixture, ensuring a silky-smooth filling without a single scrambled bit.
After a proper chill in the fridge, each slice reveals clean layers of flaky crust, creamy coconut filling, and a crown of whipped cream with toasted coconut.
Pro Tips
- Cover the milk and sugar surface completely without stirring before bringing to a boil (prevents skin formation)
- Whisk continuously while adding the egg mixture and during the 20-second boil to prevent scorching
- Press plastic wrap directly onto the filling surface (not just over the pie) to prevent a skin from forming
- Toast coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant
Ingredients
Directions
Place eggs in mixing bowl and whisk 1 minute. Add vanilla and ¼ cup sugar and whisk until smooth. Add flour and cornstarch. Whisk until smooth. Gradually add ¾ cup milk, whisking until smooth. Set aside.
Place 1½ cups milk and half andamp; half in stainless steel saucepan. Add ½ cup plus 2½ tablespoons sugar all at once, covering entire surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture. Whisk in pan while bringing to boil. Continue to whisk and cook 20 seconds.
Pour into mixing bowl and whisk in butter until melted. Fold in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover pie crust completely with plastic wrap and refrigerate 2 to 3 hours.
Peel off plastic and cut into wedges. Top with whipped cream and toasted coconut.
Comments
