Coconut cream pie. My-oh-my … don’t tell buttermilk but I think it’s my absolute favorite!
This recipe is from Hay Valley, Texas where my husband pastored his first church. I’ll never forget having Sunday supper after the services. There’d be a big ole spread with country sized servings of chicken fried steak, mashed potatoes, green beans, homemade rolls and pie. Lots and lots of pie.
It’s the best coconut cream pie I’ve ever tasted.
It’s easy to make (you can do it in stages*) and it looks kind of adorable packed in this little Weck jar.
I’ve tried a couple variations … with a no roll crust which is featured in the following ‘Over the Rainbow’ feel-good video and most recently, a crumb crust with Wackym’s Kitchen hatch chocolate chip cookies (pictured above).
The change in crust really impacts the flavors. The traditional crust makes it feel like an old country favorite but change it up with the hatch chocolate chip cookie crust and you’ve got an altogether new arrangement. Chocolately and coconutty with kick!
You’ll want to try them both. Just because …
Coconut Cream Pie
1/2 c sugar * 2 T cornstarch * 1/2 t salt * 2 c milk * 2 egg yolks * 2 t butter * 1 t vanilla * 3/4 c shredded coconut
Mix in a saucepan: sugar, cornstarch, salt. Add milk and boil for 1 minute, stirring constantly. In a separate bowl, add 2 egg yolks and half of the hot mixture, incorporating thoroughly. Pour back into saucepan and boil 1 more minute stirring constantly. Finally, add butter, vanilla, and coconut.
Allow to cool and pour in baked pie shell. Refrigerate for at least 5 hours. Top with whipped cream when ready to serve.
For crumb crust variation, just smash up your favorite cookies and mix in a little melted butter. Then bake for 8 minutes. Allow to cool.
Please give it a try. So worth it. So delicious. And if you’re near Central Market, swoop in and get those Wackym Kitchen cookies for the crust. The variations are endless. ;)
But I’ve gone on and on about coconut.
What’s your favorite pie?
remember now … eat happy! (it’s a gift.)
* I make the coconut filing first and refrigerate. The next day, I bake the crust. I especially like using the Weck jars ~ and just pop that little glass top to cover. And then wait til I’m ready to serve to prep the whipped cream. Easy. Fun. Delicious.