The Grant Bar and Restaurant has been a staple in Millvale since 1933, and it is renowned for its commitment to homemade dishes. The coconut cream pie, in particular, stands out due to its unique balance of flavors and textures. According to patrons, the pie is not overly sweet and features just the right amount of shredded coconut, providing a delightful texture that enhances the creamy filling (source: Pittsburgh City Paper).

One of the key aspects of the Grant Bar's coconut cream pie is its well-balanced flavor profile. The filling is rich and creamy, yet it avoids being cloyingly sweet. This careful balance ensures that each bite is satisfying without overwhelming the palate. The use of fresh coconut adds a natural sweetness and texture that elevates the pie beyond typical supermarket offerings (source: Positively Pittsburgh).

If you’re eager to recreate the magic of Grant Bar’s coconut cream pie at home, here’s a simple recipe that captures the essence of this delightful dessert.

For the Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar

For the Coconut Cream Filling:

1 cup coconut milk
1 cup heavy cream
¾ cup sugar
3 tablespoons cornstarch
½ teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut (preferably unsweetened)

For Topping:

Whipped cream
Toasted coconut flakes (for garnish)

Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie pan.
Bake for about 10 minutes or until lightly golden. Remove from the oven and let cool.

Make the Filling:

In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
In a separate bowl, whisk the egg yolks. Once the cream mixture is warm, slowly add a few spoonfuls to the yolks to temper them, then whisk the yolk mixture back into the saucepan.
Continue to cook, stirring constantly, until the mixture thickens and begins to bubble (about 5-7 minutes).
Remove from heat and stir in the vanilla extract and shredded coconut.

Assemble the Pie:

Pour the coconut cream filling into the cooled crust and spread it evenly.
Cover with plastic wrap and refrigerate for at least 4 hours or until set.

Serve:

Once set, top with whipped cream and sprinkle toasted coconut flakes on top for garnish.
Slice and enjoy the delicious homemade coconut cream pie!

The coconut cream pie from the Grant Bar and Restaurant is a testament to the beauty of homemade desserts. With its perfect balance of flavors and textures, it's no wonder that it has become a favorite among locals and visitors alike. By following the recipe provided, you can bring a piece of the Grant Bar's culinary magic into your own kitchen. Whether you're serving it for a special occasion or simply indulging in a sweet treat, this coconut cream pie is sure to impress. Enjoy your baking, and may your pie turn out as delightful as the original!