Imagine a dessert so creamy, so decadent, that it instantly transports you to grandma's kitchen – that's exactly what Aunt Jenny's Coconut Cream Pie promises! This classic American dessert is more than just a pie; it's a nostalgic journey of silky smooth coconut custard nestled in a perfectly baked crust, topped with billowy whipped cream that will make your taste buds dance with delight. Whether you're a seasoned baker or a curious kitchen novice, this recipe is about to become your new go-to dessert that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 70 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup whipped cream
Instructions
- Prepare a pre-baked 9-inch pie crust and set aside to cool completely.
- In a medium saucepan, whisk together sugar, cornstarch, and salt until well combined and no lumps remain.
- Gradually pour in whole milk, whisking constantly to prevent any cornstarch clumping.
- Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to thicken and bubble.
- In a separate bowl, carefully separate egg yolks and whisk them lightly.
- Slowly temper the egg yolks by adding a small amount of the hot milk mixture while continuously whisking to prevent scrambling.
- Pour the tempered egg mixture back into the saucepan and continue cooking, stirring constantly, until the custard becomes thick and smooth, about 2-3 minutes.
- Remove from heat and stir in vanilla extract and 3/4 cup of shredded coconut.
- Pour the hot coconut custard into the pre-baked pie crust, spreading evenly.
- Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 3 hours or until completely chilled.
- Before serving, top the pie with whipped cream and sprinkle the remaining 1/4 cup of shredded coconut over the top.
- Slice and serve chilled, storing any leftovers in the refrigerator for up to 3 days.
Tips
- Tempering eggs is crucial – add hot liquid slowly to prevent scrambling and ensure a smooth, creamy custard.
- Use fresh, high-quality ingredients, especially whole milk and fresh eggs, for the best flavor.
- Allow the pie to chill completely (at least 3 hours) to set the custard properly.
- For extra flavor, toast the coconut before sprinkling on top for a nutty, caramelized touch.
- Make sure your pie crust is completely cool before adding the custard to prevent a soggy bottom.
- Use a whisk constantly while cooking the custard to prevent lumps and achieve a silky texture.
- Cover the custard surface with plastic wrap directly touching it to prevent a skin from forming during chilling.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 110mg
