We had a little family get-together this weekend, which included epic card games, cocktails, and lots of fun. I made a huge meal of fried chicken, rice, gravy, biscuits, and veggies. If that wasn’t enough, I cranked out a couple of pies, one of which was this coconut pie at my husband’s request. (On a side note, my butt will be on the treadmill every day this week after that marathon of indulgence). I officially need a weekend from my weekend, and maybe a salad…or ten.
Anyway, this is Granny’s super-easy recipe, which comes out rich, creamy, and oh, so decadent. Whip one up and I guarantee you will impress somebody…if you don’t hoard it for yourself, that is. I won’t judge.
Granny's Coconut Cream Pie
- 1 deep dish frozen pie shell or 1/2 pkg. refrigerated pie crust (or go homemade if you’re ambitious)
- 2 cups whole milk (Granny insisted that you cannot use reduced fat in this recipe or the custard won’t set right)
- 1 tbs. butter
- 1/3 cup all-purpose flour
- 1 cup sugar
- 2 egg yolks
- 1 tsp. coconut extract
- 3/4 cup sweetened flaked coconut, plus additional for garnish ( This can be found in the baking aisle, usually by the nuts and chocolate chips)
- Fresh, sweetened whipped cream
- Bake pie crust according to package directions, and set aside to cool.
- In a medium saucepan, combine milk, butter, flour, sugar, and egg yokes with a whisk. Cook this mixture over medium-high heat, whisking constantly (seriously, dude). Continue whisking until the mixture begins to thicken, about 7 to 10 minutes give or take. Once the mixture starts to bubble/boil, continue cooking for one more minute.
- Remove saucepan from heat and stir in coconut extract and flaked coconut, whisking well to combine. Pour mixture into pie crust and refrigerate until cold. Top pie with plenty of fresh, sweetened whipped cream and keep refrigerated until ready to serve. Sprinkle with additional coconut to garnish if desired.