This Grandma’s Coconut Cream Pie will take you back to your childhood. I remember sitting at the kitchen table watching my grandma rolling out the pie dough, waiting for her to trim the edges so I could have a piece. And then later getting to enjoy the BEST homemade coconut cream pie! My grandma really knew how to make the best pies!
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This pie can be completely made (including whipped cream topping) and frozen up to 3 weeks. Set out on the counter until the pie is defrosted (about 1 hour) or in the refrigerator overnight.
Preheat oven to 350°. Pour coconut onto a rimmed baking pan. Bake, stirring every couple of minutes until some (not all) of the coconut is golden brown (about 10 minutes)
FULL RECIPE IN THE NEXT PAGE, ENJOY 🙂