Miss Carroll’s Grandma Eula’s Coconut Cream Pie

Miss Carroll's Kitchen - September 2023

Grandma Eula from Princeton, Texas was a grocer and farmer’s wife. She and my Grandpa Virgil raised four boys in a small town and fed them and their growing family exceptionally well!

As a young girl, I can see my Grandma in her kitchen mixing pie pastry ingredients on a wooden board. The board was next to Grandma’s Sears Kenmore gas stove. By handful, Grandma measured the flour and salt and cut in just enough lard to make pea-size clumps. With her hands, she added just enough water to pull the pastry together to create a tender ball. Then, using a drinking glass, she rolled out the pastry and placed it gently into her glass pie pan. Then, she baked it to golden perfection in her (now Vintage) gas oven.

I tried often to estimate Grandma’s measurements but failed. So, over the many years, I believe this recipe best captures the tender yet flaky pie pastry crust. A homemade pie pastry elevates the deliciousness of pies. So, go for it and make this pie pastry and Grandma Eula’s Coconut Cream Pie.

Make memories with your family by baking Grandma Eula’s Coconut Cream Pie. Enjoy!

Prep Time: 20 minutes
Cook Time: 20 minutes
Assembly Time: 5 minutes
Total Time: 45 minutes
Servings: one pie. 6-8 servings

Cooking Tools

Pasty mat
Pastry blender
Medium Mixing bowl
Measuring spoons and cups
Rolling Pin
Pie Plate
Medium saucepan
Whisk
Mixing bowl

Grandma Eula’s Coconut Cream Pie Ingredients

Pie Pastry

2 cups unbleached all-purpose flour
1 tsp salt
¾ cup plus 2 tablespoons Crisco, cold
5 tablespoons ice-cold water

Grandma Eula’s Coconut Cream Pie Pastry Directions

Preheat oven to 425 degrees F.
In a medium bowl, mix together the flour and the salt. Add the Crisco to the flour mixture. With a pastry blender, mix the ingredients together with an up-and-down chopping motion until the dough forms coarse, peas-size crumbs.
Add the ice-cold water, 1 tablespoon at a time, using a fork, delicately incorporating each tablespoon of ice-cold water into the flour mixture before adding the next.
Add just enough water to form a dough ball that easily holds together.
Using a pastry mat, roll out the dough to fit the pie plate. Crimp edges and prick the pastry with a fork.
Place the pie plate into the refrigerator for 30 minutes. This will help prevent the sides from falling and make a more tender and flaky pie crust.
ake at 425 degrees F for 15-20 minutes until golden brown in color.
Allow to cool before adding the cream mixture. The pie pastry will get “wet” if it is hot when adding the cream filling, so let it cool completely.

Grandma Eula’s Coconut Cream Pie Ingredients

Cream Filling

½ cup pure cane granulated sugar
¼ teaspoon salt
⅓ cup unbleached all-purpose flour
1 ⅓ cup whole milk
¾ cup coconut milk
¼ cup coconut cream
3 large egg yolks, beaten
½ teaspoon pure vanilla extract
½ teaspoon coconut extract
2 tablespoons unsalted butter
½ cup sweetened shredded coconut

Grandma Eula’s Coconut Cream Pie Directions

In a medium saucepan, whisk together the sugar, salt, and flour.
Mix in the milk, coconut milk, and coconut cream.
Place the saucepan over medium heat, and whisk until the mixture begins to simmer and the cream thickens to the point where you can insert a spoon into the mixture, and the cream sticks to the spoon when removed.
Remove from heat.
Place the egg yolks in a small bowl and gradually stir in ¼ cup of the hot cream - whisking constantly evenly combined. Whisk constantly or you will have scrambled eggs in your cream mixture!!
Return to medium heat and simmer for 3-4 minutes, whisking constantly.
Remove from the heat.
Add the vanilla extract, coconut extra
Add the sweetened coconut and mix evenly.
Pour into the prepared pie crust.
*If topping with whipped cream, refrigerate for 1 hour before adding the whipped cream. Pat wax paper over the cream mixture before placing it in the refrigerator. This prevents thick skin from forming while being refrigerated. See the Whipped Cream recipe below.
**If topping with meringue, add the whipped meringue to the hot cream mixture. Do NOT refrigerate. See the Meringue recipe below.

Grandma Eula’s Whipped Cream topping

In a medium bowl, using an electric mixer on high speed, combine 2 cups of heavy cream, ¼ cup confectioners’ sugar, and 1 teaspoon of pure vanilla extract.
On high speed, mix for about 1 minute or until a creamy consistency and stiff peaks are achieved.
Toast ⅓ cup sweetened shredded coconut under oven broiler. Check often for a golden color. Watch carefully because the coconut will burn easily.
Top Grandma Eula’s Coconut Cream Pie with the Whipped Cream Topping and toasted coconut.
Serve immediately and refrigerate any leftovers.

Grandma Eula’s Meringue topping

In a medium bowl, using an electric mixer on high speed, combine 3 egg whites, ½ teaspoon vanilla, ¼ teaspoon cream of tartar, and beat until soft peaks form.
Gradually add 6 tablespoons of pure cane granulated sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
Spread meringue over the hot cream filling, sealing to the edges of the pie pastry.
Bake at 350 degrees F for 12-15 minutes or till the meringue is golden.
Cool.
Dip a dinner knife in water to easily slice the pie.
Cool.
Serve at room temperature.
Refrigerate any leftovers.
Share with your friends and - they will love you always!

ENJOY! Blessings and bee happy! 💗

About Miss Carroll

Miss Carroll's Kitchen is named after Clara Carroll, a former Home Economics teacher at Paul's high school and a lifelong friend. Carroll, now a retired professor of Home Economics from Harding University, brings unique recipes and ideas to make your seasons and home great. Her wealth of knowledge in Home Economics is sure to impress and inspire all who try her delicious creations.