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great grandma's coconut cream pie

(6)
Beverley1991 avatar
Blue Ribbon Recipe by
Beverley Williams
@Beverley1991
San Antonio, TX

This coconut cream pie recipe was my husband's great-grandmother, Mrs. Cecil Walston's pie recipe.

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Blue Ribbon Recipe

Be prepared to have no leftovers when you serve this fantastic coconut cream pie. It's light, fluffy, and super creamy. Perfect for a holiday dessert but easy enough to serve when guests are coming for dinner. We opted to toast the coconut lightly and highly suggest taking the extra step. So good!

— The Test Kitchen @kitchencrew
(6)
yield 6 serving(s)
prep time 45 Min
cook time 50 Min
method Stove Top

Ingredients For great grandma's coconut cream pie

  • 1
    premade pie crust
  • 1 c
    milk
  • 1 c
    light cream
  • 1/2 c
    sugar
  • 2 Tbsp
    water
  • 2 Tbsp
    corn starch
  • 2 lg
    eggs, separated
  • 1 tsp
    vanilla extract
  • 1 c
    sweetened, flaked coconut
  • 8 oz
    whipped cream

How To Make great grandma's coconut cream pie

  • Bake pie crust according to directions.
    1
    Bake pie crust according to the directions on the package and cool completely.
  • Place milk and light cream in a double boiler.
    2
    Place milk and light cream in a double boiler. If you can't find light cream, combine 3 Tbsp room-temperature melted butter and 1 scant cup of whole milk.
  • Add sugar.
    3
    Add sugar and bring to a boil.
  • Add 2 Tbsp cold water to corn starch.
    4
    Add 2 Tbsp cold water to corn starch. Stir well.
  • Beat egg yolks until they are light.
    5
    In a bowl, beat egg yolks until they are light.
  • Add the corn starch mixture to the yolks.
    6
    Add the corn starch mixture to the yolks. Mix well.
  • Add the egg mixture to the milk mixture in the double boiler.
    7
    Add the egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
  • Add coconut and vanilla extract.
    8
    Remove from the heat. Add vanilla and coconut.
  • Let stand for 20 minutes.
    9
    Stir. Let stand for 30 minutes.
  • Filling poured into the prepared pie crust.
    10
    Pour into the prepared crust.
  • Chill the coconut cream pie.
    11
    Cover with plastic wrap and chill for 30 minutes or until set.
  • Great Grandma's Coconut Custard Pie topped with whipped cream and toasted coconut.
    12
    Remove plastic wrap. Cover with whipped cream and coconut flakes (toasted optional).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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