Grammie’s Coconut Pie

Step into the embrace of nostalgia with Grammie’s Coconut Pie—an irresistible dessert that has graced family gatherings for generations. This timeless pie captures the essence of home, blending creamy coconut filling with a flaky, golden crust. As each bite transports you to a place of cherished memories, you’ll savor the sweetness of tradition and the warmth of shared moments. Get ready to embark on a journey through the heart of family, where every slice tells a story.

Exciting Story: Grammie’s Coconut Pie holds a special place in the heart of family gatherings, where the kitchen is the heart of the home, and the aroma of baking pies signals celebration. The first time we experienced Grammie’s Coconut Pie, it was like unwrapping a treasure chest of flavors—coconut whispers and a buttery crust that spoke of love and tradition. Now, it’s a legacy, a dessert that connects generations, bridging the past and the present in every delicious bite.

Why Grammie’s Coconut Pie is a Slice of Family Bliss:

Selling Points:

• Generations of Love: This pie is not just a dessert; it’s a symbol of family, handed down through the years, embodying the love and care of those who came before.
• Creamy Coconut Symphony: A rich and velvety coconut filling creates a luscious texture that harmonizes with the delicate crunch of the crust.
• Golden Perfection: The golden-brown crust adds a satisfying contrast to the creamy interior, making each bite a delightful balance of textures.
• Memories in Every Slice: Whether served on holidays or simple Sunday dinners, Grammie’s Coconut Pie carries the warmth of shared moments and the joy of tradition.

Ingredients:

For the Pie Crust:

• 1 1/4 cups (about 160g) all-purpose flour
• 1/2 cup (about 113g) unsalted butter, cold and cut into small cubes
• 1/4 cup (about 50g) granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

For the Coconut Filling:

• 2 cups (about 160g) shredded coconut (sweetened or unsweetened, based on preference)
• 1 1/2 cups (about 360ml) whole milk
• 1 cup (about 240ml) heavy cream
• 3/4 cup (about 150g) granulated sugar
• 1/2 cup (about 60g) all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 2 teaspoons vanilla extract

Directions:

For the Pie Crust:

1. In a food processor, combine all-purpose flour, cold butter cubes, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, pulsing until the dough starts to come together.
3. Turn the dough out onto a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. On a floured surface, roll out the chilled pie crust to fit a 9-inch pie dish. Carefully transfer the crust to the pie dish, trim any excess, and crimp the edges.
6. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes or until the crust is golden brown. Allow the crust to cool while you prepare the filling.

For the Coconut Filling:

1. In a saucepan over medium heat, combine shredded coconut, whole milk, and heavy cream. Bring the mixture to a simmer, then remove from heat and let it steep for 10-15 minutes to infuse the coconut flavor.
2. In a separate bowl, whisk together granulated sugar, all-purpose flour, and salt.
3. In another bowl, beat the eggs and vanilla extract until well combined.
4. Gradually whisk the sugar and flour mixture into the beaten eggs.
5. Strain the steeped coconut mixture to remove the coconut solids, then gradually whisk the liquid into the egg mixture.
6. Pour the coconut filling into the pre-baked pie crust.
7. Bake in the preheated oven for 35-40 minutes or until the center is set and the top is golden brown.
8. Allow Grammie’s Coconut Pie to cool completely before serving.
9. Optional: Garnish with additional shredded coconut or whipped cream before serving.

Notes:

• For a more intense coconut flavor, you can add a few drops of coconut extract to the filling.
• Ensure the pie crust is well-baked before adding the filling to prevent a soggy crust.
• If the edges of the crust start to brown too quickly, you can cover them with foil during the baking process.

Frequently Asked Questions:

Q: Can I use a store-bought pie crust?

A: Yes, you can use a pre-made pie crust to save time. Follow the package instructions for pre-baking or use the steps for the homemade crust.

Q: Can I use coconut milk instead of whole milk?

A: While coconut milk can add a more pronounced coconut flavor, it may also alter the texture of the filling. You can experiment with a combination of whole milk and coconut milk to find the balance that suits your taste.