Old-Fashioned Coconut Cream Pie
My mom's Coconut Cream Pie has always been one of my favorites. Her mom, like many people, used cook and serve Jello coconut pudding mix to make her pie. While my mom preferred to make her pie from scratch. And as far as I'm concerned, like most things, homemade from scratch is always infinitely better.
My mom's Coconut Cream Pie has always been one of my favorites. Her mom, like many people, used cook and serve Jello coconut pudding mix to make her pie. While my mom preferred to make her pie from scratch. And as far as I'm concerned, like most things, homemade from scratch is always infinitely better.
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 5 tablespoons all-purpose flour
- 6 tablespoons sugar
- crust
- filling
- 1/4 teaspoon cream of tarter
- 1/4 cup unsalted butter (1/2 stick), cold, cut into 1/4-inch pieces
- 1/4 cup solid vegetable shortening cold, cut into 1/4-inch pieces
- 1/4 cup ice water (or more)
- 1/4 cup whole milk cold
- 1 1/2 cups whole milk scalded
- 3 large egg yolks at room temperature
- 1/4 teaspoon coconut extract (up to to 1/2 teaspoon), (optional) i like the extra flavor
- 1 tablespoon unsalted butter softened
- 1 cup sweetened flaked coconut
- meringue
- 3 large egg whites at room temperature
- Carbohydrate 137.4435759375 g
- Cholesterol 672.2203125 mg
- Fat 38.14055390625 g
- Fiber 2.01556507714403 g
- Protein 13.17262328125 g
- Saturated Fat 19.75790528125 g
- Serving Size 1 1 Serving (337g)
- Sodium 442.271489583333 mg
- Sugar 135.428010860356 g
- Trans Fat 1.98733049999999 g
- Calories 931 calories
Step-by-step
- To make Crust: In a large bowl, combine the flour, sugar, and salt. Toss well, by hand, to mix. Scatter butter over dry ingredients and toss to mix. Using a pastry blender, 2 knives, or your fingertips, cut or rub butter into flour until it resembles coarse meal, with both large and small clumps. Add the shortening and repeat. Sprinkle half of water over mixture. Toss well with a fork to dampen mixture. Add remaining water, a tablespoons at a time, and continue to toss and mix, pulling mixture up from bottom of bowl on upstroke and gently pressing down on downstroke. (Dough made by hand may need a bit more water.) If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed. Gather dough into ball, knead once or twice, then flatten into a 3/4-inch-thick disk on a floured work surface. Wrap disk in plastic and refrigerate for at least an hour or overnight before rolling.
- Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
- Preheat oven to 375 degrees F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
- To make Filling: In a medium saucepan, whisk together sugar, flour, salt and 1/4 cup cold milk until well blended. Gradually add in scalded milk, stirring constantly. Cook over medium heat, stirring, until thickened. Remove pan from heat; set aside.
- In a medium bowl, beat egg yolks until thick and lemon colored. Temper egg yolks by whisking about one-fourth of the hot custard mixture into them. Blend well. Then whisk blended mixture back into hot custard mixture. Return pan to heat and continue to cook, stirring constantly, until mixture thickens to custard consistency (coats back of spoon), about 2 to 3 minutes. Remove from heat, stir in vanilla and coconut extracts and butter, until butter is melted. Stir in flaked coconut. Let cool until just warm, then pour into pre-baked crust.
- To make Meringue: In a a large copper, stainless-steel, or glass bowl, beat egg whites until foamy. Add cream of tartar and vanilla, and gradually add sugar a tablespoonful at a time. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes. Spread meringue over top of cooled coconut filling, covering and sealing it right to inner edges of crust. Using the back of a metal spoon, lightly tap it on top, all over, creating little spikes. Bake in a pre-heated 350 degree F oven until lightly browned, about 10 minutes. Remove from oven and let cool completely before cutting into slices to serve.
- Makes one 9-inch pie, or 6 to 8 servings.
- Cooks Note: To minimize weeping, spread the meringue on the pie filling while the filling is still warm. Also, meringue pies cut better with a wet knife blade.
My Grandma's Secret: A Coconut Cream Pie Story
The aroma of baking coconut, a subtle sweetness mingling with the comforting scent of warm pastry crust, always takes me back to my grandmother's kitchen. It’s a scent inextricably linked to memories of laughter, family gatherings, and the taste of pure, unadulterated happiness. And at the heart of it all was her coconut cream pie – a masterpiece of simple ingredients, expertly combined to create something truly magical. It wasn't just a dessert; it was an experience, a tradition passed down through generations, a taste of home.
Grandma's recipe wasn't fancy. No exotic ingredients or complicated techniques. Just good, wholesome ingredients treated with love and attention. She never measured things precisely, always relying on her intuition and a lifetime of experience in the kitchen. She’d tell me stories as she worked, her hands moving with effortless grace, sharing bits of wisdom along with flour dust. The secret, she'd say, wasn't in the recipe itself, but in the love you put into it. And I believe her. The care that went into each step, the precision in her actions, spoke volumes about the heart she poured into her baking. The result? A pie that transcended the ordinary, becoming a symbol of family, comfort, and cherished memories.
Over the years, I've experimented with many coconut cream pie recipes, but none have ever quite captured the magic of Grandma's pie. That's why, today, I want to share her legacy with you. This is not just a recipe; it's a story – a story of a woman who found joy in the simplest things, a woman who knew that the greatest gifts are often the simplest.
The Ingredients: A Testament to Simplicity
The beauty of this pie lies in its simplicity. It's a celebration of the natural flavors of coconut, a creamy counterpoint to the delicate crispness of the homemade pastry crust. The ingredients are readily available, easy to find, and speak to a time when food was honest and unpretentious. The richness comes not from artificial flavorings, but from the quality of the ingredients and the loving care invested in their preparation. It's a reminder to appreciate the simple things, to find joy in the everyday rituals of life.
The Crust: A Foundation of Flaky Perfection
The crust is the foundation of any great pie, and Grandma's was legendary. She’d use her hands and let the ingredients tell her what to do, adding water until the texture felt just right. There's a certain magic in working with dough, feeling it between your fingers, watching it slowly take shape. The precise measurements are almost secondary; it's the feel, the texture, that guides the process. The chilling of the dough is crucial for developing its flaky texture, and she always emphasized the importance of not overworking it.
The Filling: A Symphony of Creamy Delights
The creamy, coconut-infused filling is the heart of the pie, a blend of sweetness and subtle coconut flavor that lingers on the palate. The use of whole milk adds a richness that you just can't replicate with any substitute. The slow cooking of the custard is essential; it allows the flavors to meld, creating a harmonious blend that's both comforting and irresistible. The touch of vanilla extract adds a touch of elegance, enhancing the already delightful flavors.
The Meringue: A Cloud of Sweetness
The meringue is the final flourish, a fluffy cloud of sweetness that adds a delightful textural contrast to the creamy filling. The stiff peaks that form during the whipping process are a testament to the patience and care required to create this airy topping. Grandma's secret? A touch of cream of tartar and vanilla, which enhances the meringue's stability and adds a subtle sweetness. The final browning in the oven transforms the meringue from simple egg whites into something truly special.
More Than Just a Pie
Grandma’s coconut cream pie is more than just a dessert; it's a testament to the power of simple ingredients, expertly combined, and infused with love. It's a story told in every bite, a legacy passed down through generations. It’s a reminder that the greatest things in life are often the simplest, and that sometimes, the most memorable moments are found not in fancy restaurants or exotic travels, but in the comfort of home, sharing a simple slice of pie with loved ones.
So, the next time you bake, remember Grandma’s pie. Remember the love, the care, and the simple joy of creating something delicious to share. It's not just about the recipe; it's about the memories you make, the connections you share, and the warmth that spreads around the table as everyone savors a taste of home.
