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There's something undeniably heartwarming about Grandma’s Coconut Cream Pie that transcends mere food; it evokes cherished memories of family gatherings, laughter, and love. This classic dessert has graced countless holiday tables, birthday celebrations, and casual Sunday dinners, becoming a staple in many households. With its luscious coconut-infused filling, delicate whipped topping, and a perfectly baked crust, each slice of this pie is a comforting reminder of home and the generations that came before us.

Grandma’s Coconut Cream Pie

Discover the warmth and nostalgia of Grandma’s Coconut Cream Pie with this cherished recipe that enhances family gatherings and special occasions. This classic dessert features a creamy coconut filling, fluffy whipped topping, and a perfectly baked graham cracker crust. With easy step-by-step instructions and ingredient breakdowns, even novice bakers can create this delightful treat. Create lasting memories in your kitchen while enjoying a slice of this beloved pie, rich in flavor and history.
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Coconut Cream Filling:

2 cups whole milk

1 cup sweetened coconut milk

⅔ cup granulated sugar

¼ cup cornstarch

½ teaspoon salt

4 large egg yolks

3 tablespoons unsalted butter

1 teaspoon vanilla extract

1 ½ cups sweetened shredded coconut (toasted)

For the Whipped Topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Toasted coconut flakes (for garnish)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C).

      Make the Crust:

        In a mixing bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes or until golden. Remove and let cool.

          Prepare the Coconut Cream Filling:

            In a medium saucepan, combine the whole milk, coconut milk, sugar, cornstarch, and salt. Whisk until the cornstarch is fully dissolved. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and bubble gently.

              Temper the Egg Yolks:

                In a separate bowl, whisk the egg yolks. Slowly pour in a cup of the hot milk mixture into the egg yolks, whisking continuously to temper them. Then, pour the egg yolk mixture back into the saucepan with the remaining coconut mixture.

                  Finish the Filling:

                    Cook the mixture over medium heat, stirring constantly for 2-3 minutes until it thickens further. Remove from heat and stir in the butter, vanilla extract, and toasted shredded coconut until combined. Pour the filling into the cooled graham cracker crust, smoothing the top.

                      Chill:

                        Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight until set.

                          Make the Whipped Topping:

                            In a mixing bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

                              Assemble:

                                Once the pie is set, spread the whipped topping over the coconut filling. Garnish with toasted coconut flakes.

                                  Serve:

                                    Slice and serve chilled. Enjoy this delightful dessert that's sure to evoke fond memories of Grandma's kitchen!

                                      Prep Time: 30 mins | Total Time: 4 hrs 30 mins (includes chilling) | Servings: 8