Grammie’s Coconut Pie ❤ A Slice of Pure Comfort and Memory
Grammie’s Coconut Pie ❤ A Slice of Pure Comfort and Memory
Some recipes don’t belong to us alone. They’re inherited. Passed down quietly, written in familiar handwriting, measured with instincts instead of cups, and made with the confidence of someone who has done it a hundred times before. Grammie’s Coconut Pie is exactly that kind of recipe. It doesn’t rush. It doesn’t show off. It simply delivers comfort, every single time.
This is the pie that appeared after Sunday dinners, holidays, or “just because” afternoons when the kitchen felt warm and safe. The kind of pie that taught you patience, because you had to wait for it to cool. The kind that made you hover near the counter anyway, hoping maybe this time the rules would bend. Coconut pie like this isn’t flashy. It’s creamy, soft, lightly sweet, and wrapped in a cloud of meringue that feels almost ceremonial.
What makes this recipe special is its balance. The custard is smooth and rich without being heavy. The coconut adds texture and gentle sweetness. The meringue topping isn’t just decoration, it’s part of the experience, lightly crisp on top with that marshmallow-soft interior. It’s old-school in the best way, the kind of dessert that reminds you food used to be made slower and with more intention.
Grammie’s Coconut Pie isn’t about perfection. It’s about familiarity. About following steps that generations trusted. About letting the pie cool even when you really don’t want to. And about that first bite, when everything goes quiet for a moment because it tastes exactly the way you remember it should.
Grammie’s Coconut Pie ❤
Ingredients
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
Helpful Tips for a Perfect Coconut Pie
This pie rewards patience. Cooking the custard slowly in a double boiler prevents scorching and gives you that silky-smooth filling. Stirring constantly matters here. Walk away for even a moment and the custard will remind you why Grammie always hovered near the stove.
When adding the coconut and vanilla, make sure the mixture is off the heat. This keeps the coconut tender and prevents the vanilla flavor from dulling. Letting the filling cool slightly before pouring it into the shell helps everything settle properly.
For the meringue, clean bowls and beaters make a difference. Even a small amount of grease can prevent the egg whites from reaching those beautiful stiff peaks. Spreading the meringue all the way to the edges of the crust helps seal the pie and prevents weeping later.
Serving Ideas and When This Pie Shines
Grammie’s Coconut Pie is best served chilled, when the custard is fully set and the flavors have had time to meld. It’s perfect after a big family meal, especially when you want dessert to feel comforting instead of overwhelming.
This pie fits right in at holidays, Sunday dinners, and special occasions that don’t need fuss to feel meaningful. It pairs beautifully with coffee or tea and holds its own without needing whipped cream or extra toppings.
If you’re serving it for guests, slicing with a clean, sharp knife helps keep those layers neat. Wipe the blade between cuts for picture-perfect slices, though Grammie probably wouldn’t care much about that part.
Storage and Make-Ahead Tips
This coconut pie should be refrigerated once it has cooled completely. Covered loosely, it will keep well for a couple of days, making it a great make-ahead dessert.
Avoid freezing, as the custard and meringue can change texture once thawed. If you’re planning ahead for an event, making it the day before is ideal. The flavors deepen slightly overnight, and the pie slices beautifully when fully chilled.
Store leftovers in the refrigerator and enjoy them straight from the fridge for the best texture.
Frequently Asked Questions
Why use a double boiler for the filling?
The double boiler provides gentle, even heat, which prevents the eggs from scrambling and keeps the custard smooth.
How do I know when the custard is ready?
After about 10 minutes of constant stirring, the mixture should thicken enough to coat the back of a spoon.
Why spread the meringue to the edges of the crust?
Sealing the edges helps prevent moisture from forming between the filling and the meringue.
Can I make this pie the day before serving?
Yes. In fact, it’s often better the next day once fully chilled.
