Grammie’s Coconut Pie – A Creamy Slice of Old-Fashioned Comfort
Grammie’s Coconut Pie – A Creamy Slice of Old-Fashioned Comfort
There are recipes we cook because they’re practical, and then there are recipes we treasure because they feel like home. This coconut pie falls firmly into the second category. If you grew up watching a grandmother whisk things by instinct rather than measuring, then you already understand what makes a dessert like this special. It’s not just pie. It’s Sunday afternoons, family chatter, a warm kitchen that smells like vanilla, and a cooling pie on the windowsill that everyone pretended to wait patiently for.
This particular recipe, “Grammie’s Coconut Pie,” has that beautiful, old-fashioned charm that never goes out of style. The kind of dessert that appears at family reunions, church suppers, and holiday gatherings, with a slice disappearing from the plate every time someone walks by. You know the type: creamy filling, flecks of coconut throughout, a hint of vanilla that makes the whole thing feel like a hug. And then there’s the meringue. Tall, glossy, lightly browned at the peaks, crowned with toasted coconut. It’s pure nostalgia presented in a pie dish.
One of the best things about this recipe is how approachable it is. You don’t need modern gadgets or chef-level skills. Grammie’s method is simple, done in a double boiler, stirred with love and a bit of patience. The ingredients are basic pantry staples, yet somehow they come together into something luxurious. Sweet but not cloying. Soft but set just right. Creamy inside, airy on top. The kind of dessert you take one bite of and suddenly understand why generations passed the recipe down.
Make this pie when you want something comforting yet elegant. Make it when coconut calls to you like sunshine in dessert form. Mostly, make it because food like this deserves to be enjoyed, remembered, and shared.
Grammie’s Coconut Pie ❤
Ingredients
Grammie’s Coconut Pie ❤
4 Tbsp sugar
5 Tbsp cake flour
1/2 tsp salt
2 c milk
3 lg egg yolks slightly beaten
1 1/2 c shredded coconut
2 tsp vanilla
1 baked pie shell
MERINGUE TOPPING
2 lg egg whites
4 Tbsp sugar
Directions
1 Combine sugar, flour, and salt in top of double boiler, add milk and egg yolks; mix well. Place over rapidly boiling water & cook 10 minutes stirring constantly, remove from boiling water and add 1 cup of coconut and vanilla.
2 Cool slightly, then turn into pie shell.
3 Beat egg whites until foamy. Add sugar 2 tbsp. at a time, beating after each addition until whites stand in peaks.
4 Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on pie. Add a small amt of coconut on top and bake
in moderate oven (350 degrees) 10 minutes, until browned.
5 Take out of oven and let cool completely then refrigerate.
6 Slice and serve
Tips for Perfect Coconut Pie
Always stir constantly. This recipe uses a double boiler, and consistent stirring keeps everything velvety smooth. The milk and egg mixture thickens gradually, turning into a gorgeous custard base. If you walk away, it might lump or scramble — and nobody wants that.
Cake flour matters. It gives a delicate texture that all-purpose flour can’t quite match. If you ever must substitute, sift AP flour twice to mimic the softness, but the original is always best.
Use fresh shredded coconut. Sweetened or unsweetened both work, but fresh-tasting coconut gives the most flavor. And don’t skip adding a sprinkle on top before baking — those toasted bits taste heavenly.
Room-temperature eggs whip better. That meringue will climb beautifully if you start with slightly warm whites. Make sure the bowl is clean and grease-free or the peaks will sulk and refuse to stand.
When to Serve This Pie
This pie belongs anywhere memory and comfort are invited. Holidays, Mother’s Day brunches, quiet weekend desserts, or late-night kitchen slices stolen in fuzzy socks. It shines after a grilled dinner in summer, when coconut feels tropical and refreshing. It also fits perfectly on a Christmas table, bringing old-fashioned charm among gingerbread and fudge. Bring it to gatherings and watch older relatives smile like they’re tasting childhood.
Serve chilled for the best texture: creamy filling, cool custard, and light meringue. A cup of coffee beside it is perfection.
Storage & Freezing
Let the pie cool completely before refrigerating. Cover loosely to protect that gorgeous meringue. It keeps well for 2–3 days, though the top is best within the first 24 hours. You can freeze the pie (without meringue topping) for later use. Add fresh meringue after thawing if you want the full magic again.
FAQ
Can I use store-bought crust?
Yes. A baked pie shell is required either way. Homemade is lovely, but store-bought works perfectly for convenience.
Can I substitute coconut milk for regular milk?
You can, but the texture becomes thicker and richer. Delicious, but slightly different from the classic original.
My meringue isn’t browning evenly. Why?
Rotate the pie halfway through baking, or broil for a FEW seconds — carefully watching to avoid burning.
Can this pie sit out during parties?
Yes, for a couple of hours. After serving, return to the refrigerator to keep it fresh.
