One of the ways I express love is through my baking. And amidst all of the darkness and sadness of the past few days, I thought it time to share some love.
When my dear “Oh Rob” sweetly requested an old-fashioned coconut cream pie for Thanksgiving this year, I was so happy to oblige.
As it turns out, his mom always made a coconut cream pie (or two) for Thanksgiving. Coconut Cream is also one of hubby’s faves and our dear 92-year old Aunt Francie’s too, who joined us this year to celebrate.
This pie was a huge hit – even with the kiddos.
Made with lots of love and dreamy, creamy awesomeness.
Delicious, nostalgic, and oh so yummy!
Old-Fashioned Coconut Cream Pie
For the crust:
- 1 cup flour
- 1/3 cup Crisco shortening
- Dash of salt
- Approximately 1/2 cup cold water
Coconut Cream Filling:
- 3 cups Half and Half (or whole milk)
- 1/3 cup flour
- 2/3 cup white sugar
- pinch of salt
- 1 cup sweetened shredded coconut
- 3 large egg yolks, beaten
- 4 Tbsp butter
- 2 tsp vanilla extract
- 1/2 tsp almond extract
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1 1/2 tsp vanilla extract
- 3 Tbsp powdered sugar
- Prepare pie crust by blending flour, shortening, and salt with a pastry blender until mixture resembles coarse crumbs.
- Gently blend in water until dough forms. Do not overwork.
- Roll dough out into approximately 12 inch circle, and place into a 9 inch pie plate. Flute edges and poke bottom of crust with a fork 6-8 times.
- Bake at 400 degrees for 12-15 minutes.
- Cool completely before adding the filling.
- For the filling, scald the milk in the microwave or on stove top to almost boiling.
- Combine flour, sugar, salt and coconut into a saucepan.
- Over medium heat, whisk 1 cup of the scalded milk into the flour/sugar mixture.
- As this mixture begins to thicken, add another cup of scalded milk and continue whisking until it begins to thicken again.
- Add the final cup of milk, and cook over medium heat until mixture begins to thicken.
- Remove from heat, and pour 1/2 cup of thickened mixture into the beaten egg yolks, continuing to whisk.
- Pour this mixture back into the pot and continue to whisk.
- Cook for an additional 2-3 minutes until mixture reaches pudding consistency.
- Remove from heat, and stir in butter, vanilla and almond extract.
- Cool for 15-20 minutes.
- Pour into baked pie shell.
- Chill completely before adding vanilla whipped cream.
- For whipped cream, combine heavy whipping cream, powdered sugar, and vanilla. Beat until soft peaks form.
- Spread on top of cooled coconut cream filling.
- Garnish with toasted coconut
Cheers & Hugs,