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
Ingredients:
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
Directions:
- 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
Enjoy!
Cheers & Hugs,
Jodi
Your photos are always delicious! Some cookbook editor should seek you out. (K)
LikeLiked by 4 people
Awh! Thanks Kerfe! Who knows – maybe someday 🙂
LikeLiked by 1 person
Dear Jodi, you know how to wake a gal right up. Oh yum! I love coconut. 🌴
LikeLiked by 2 people
Me too! 🙂
LikeLike
Looks Delish! Definitely spreads love and happiness 🙂 When I worked as a waitress I would bring home their Coconut Cream Pies for my hubby and me. He loved that! That’s the way you do it when not as Awesome of a Cook as your friend Jodi 🙂 , LOL! ❤
LikeLiked by 1 person
Awh! You are awesome in so many ways C!
LikeLiked by 1 person
SWOON!!! I wish smartphones gave out recipe samples lol
LikeLiked by 1 person
wouldn’t that be wonderful!!! 🙂
LikeLiked by 1 person
Oh yum Jodi!
LikeLiked by 1 person
… and I just had my breakfast: black coffee, plain fat free yogurt with shredded mini wheat stirred in it. Meh. How I’d much rather eat this pie!
LikeLiked by 1 person
Wow..I haven’t had coconut cream pie in ages. I might have to put this in my Christmas Eve list😊
LikeLiked by 1 person
It is one of those oldies but goodies – eh?
LikeLike
just copied your recipe…my most favorite pie ever….looks like my grandmothers…..thanks….please pass me a plate to have with my coffee this morning…LOL
LikeLiked by 1 person
I wish I could! 🙂 ENJOY!!!
LikeLike
thanks I can still smell it from your pictures..trust me I will be thinkin about that pie for awhile…LOL
LikeLiked by 1 person
We need scratch and sniff phones and computers 🙂
LikeLike
what a great idea…lol
LikeLiked by 1 person
YUMM! It looks and sounds delicious. I haven’t had a coconut cream pie in ages! I will definitely be keeping this recipe! When I make it though, I’m sure I will cheat and use ready made pie crusts. LOL! (I’m terrible at making pie crusts).
LikeLiked by 1 person
It will still be good I’m sure! 🙂 Wink!
LikeLiked by 1 person
I think you are right! 🙂
LikeLike
I love a homemade coconut cream pie! Thank you for including the recipe! 🙂 Yumo!
LikeLiked by 1 person
My pleasure! Hope you get a chance to make it and ENJOY!
LikeLike
Pingback: !Birthday Bash Round-Up! & Blog Anniversary | The Paper Baker
Look at you go, girl! 🌟💖🌈 Looks creamy, dreamy and oh, so wonderful! Lol! 😜🍰💕
LikeLiked by 1 person
Oh I was Jilly! 🙂
LikeLiked by 1 person
It’s a good thing I don’t live at your house ~ I’d weigh three hundred pounds!
LikeLiked by 1 person
Oh my goodness that looks heavenly. What a wonderful way to share the love…and delicious too! Thank you for sharing it with us.
LikeLiked by 1 person
oooh Jodi, darn – you’re killing me with all these recipes!! well, I will say they look divine, super photos! and its a good thing I can’t be bothered with a gf dairy free substitute for all these ! LOL but, hey, I still like ‘window shopping!!!’ bet Charlie gets his fair share 🙂
LikeLiked by 1 person
That pie looks delicious! Clearly, this is another recipe I’m going to have to try. But if I end up having to buy a size bigger jeans soon, I’m blaming you and your wonderful recipes!!!
LikeLiked by 1 person
LOL!
LikeLike
Thank you for always sharing the love, Jodi,… in so many creative ways! You are a blessing! ♡
LikeLike