Grandma's Coconut Pie

Grandma's Coconut Pie ~ classic coconut deliciousness surrounded in moist and creamy, melt-in-your-mouth vanilla custard.  And that, my friends, is coconut goodness that just can't be beat.
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Mounds Bars.  Almond Joy.  Those little coconut macaroon cookies you can {usually} get at the Chinese buffet.  The 4-layer coconut cake my mother-in-law makes each year for Christmas dinner.  

What do all these things have in common? 

One of my absolute favorite things ... Coconut!  

And I can't get enough of these coconut gems.  Each and every one.

This classic Coconut Pie recipe is from my mother-in-law, and it's truly the best coconut pie I've ever had.

I have always had quite a liking for the rich sweetness of coconut.  In fact, I've even on occasion been known to choose it over chocolate.  Which for a confirmed choc-a-holic, is saying a lot.  While admittedly, the little coconut macaroon cookies you get at the Chinese buffet can  be a tad on the dry side, I'll still go for one {or three...} every time.

But do you want to know what beats all these coconut goodies, hands-down?  

A big slice of Grandma's Coconut Pie.

Because not only is Grandma's Coconut Pie coconut ~ it's coconut surrounded in moist and creamy, melt-in-your-mouth vanilla custard.  And that, my friends, is coconut goodness that just can't be beat.

This classic Coconut Pie recipe is from my mother-in-law, and it's truly the best coconut pie I've ever had.  Truthfully, I had forgotten about it until recently.

About a week ago, I had a slice of coconut pie for dessert when we were out for dinner.  I was so excited for my coconut pie treat, eagerly anticipating its sweet coconut deliciousness.

I think the secret to Grandma's Coconut Pie being so moist, creamy, and delicious is the use of buttermilk in making the custard mixture.

And then?  Disappointment.

That particular slice of coconut pie was grainy.  And dry.  And not at all the lusciously creamy, melt-in-your melt custardy coconut experience I know and love from this classic Coconut Pie from Grandma.

So what did I have to do?

Bake up my own classic creamy Coconut Pie to erase the memory of the disappointment, of course!

I think the secret to Grandma's Coconut Pie being so moist, creamy, and delicious is the use of buttermilk in making the custard mixture.  

Buttermilk makes baked goods like biscuits and cakes tender and moist, so it only makes sense it would do the same for pie filling, right?

Or it could be the touch of vanilla the filling is laced with.  Or the yummy coconut.  Or ... the combination of all these wonderful things together.

But whatever the secret, when baked up to its beautiful golden brown, Grandma's classic Coconut Pie just can't be beat.  

It's moist and creamy, melt-in-your-mouth, custardy coconut goodness that, like for me, may  just win out over chocolate on occasion for you, too.

Check out these other super-tasty pie recipes:

• Chocolate Crack Pie
• Nanny's Old-Fashioned Chocolate Pie
• Banana Pudding Pie
• Strawberry Rhubarb Pie
• Black Bottom Peanut Butter Pie
• Easy Chocolate Mousse Pie
• Coconut Cream Pie
• Frozen Coconut Caramel Pie
• No-Bake Mint Chocolate Chip Pie
• More dessert recipes

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coconut pie recipe, old fashioned coconut pie

Desserts

Yield: 8 servings

Author: Tracey | The Kitchen is My Playground

Grandma's Coconut Pie

Classic coconut deliciousness surrounded in moist and creamy, melt-in-your-mouth vanilla custard. And that, my friends, is coconut goodness that just can't be beat.

prep time: 15 Mcook time: 35 Mtotal time: 50 M

ingredients:

• 1/4 c. butter, melted
• 1 c. granulated sugar
• 1 1/2 tsp. self-rising flour
• 2 eggs
• 1/3 c. buttermilk
• 1/2 tsp. pure vanilla extract
• 1/2 c. coconut
• pie crust for a one-crust pie

instructions:

How to cook Grandma's Coconut Pie

1. Fit pie crust into an 8-inch pie dish. Set aside.
2. Combine melted butter, sugar, self-rising flour, and eggs; whisk until well combined. Stir in buttermilk, vanilla, and coconut. Pour mixture into prepared pie shell.
3. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 325 degrees and bake for an additional 30 - 35 minutes until pie is set and golden brown on top.
4. Cool to room temperature and then chill. Serve plain or with a small dollop of whipped cream.

https://www.thekitchenismyplayground.com/2015/11/the-best-classic-coconut-pie.html

Created using The Recipes Generator

You might also enjoy these other scrumptious pie recipes:

Chocolate Crack Pie

No-Bake Hershey's Chocolate Bar Pie

Pumpkin Slab Pie

No-Bake Chocolate Chip Cookie Pie

Easy Chocolate Mousse Pie

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