“Pie, oh pie, oh me, oh my! I love pie!” I think that’s a song…if not…it should be! A pretty piece of pie always makes you want to break out into a song, doesn’t it?!
And if coconut cream pie were a flower, I think it would be a pretty daisy in a field of wildflowers! That’s the one I’d pick! Nothing too frou-frou, just wholesomely delicious, sentimental, always brings a sunny smile – – and a childhood favorite at Grandma’s house made from scratch with love!
As simple as a pretty daisy on a summer day! Yep. That would describe this pie to me perfectly! 😉
The cooked filling is old-school-from-scratch, but eliminates tempering the egg yolks so that it’s even easier to make!
There’s literally no fret at all about accidentally cooking the yolks and having unwanted bits of scrambled egg in the pie!
There’s no difference in taste and consistency, and it’s soooo much easier to make this way!
I prefer a crisp-baked pastry crust for this, but if you like a nice graham cracker crust, go for it! I’ve made it that way before, too, and that’s also very good!
This time I used a pre-made pie crust sheet, and it worked out really well!
When the filling is the star of the show, sometimes I don’t fuss so much with the rest. Life is WAY too short for that! 😉
Though it’s beautiful with just whipped cream, I still like to add a bit of lightly toasted coconut on top to decorate as well as squeeze in any more coconut flavoring that I possibly can! 😉
I went with Cool Whip for the top in honor of my Grandma who had enough empty Cool Whip containers saved in her cupboards to travel to the moon and back 1,472 times. Trust me, we measured.
But, if you prefer a meringue topping over whipped cream, be my guest to choose that option as well.
My hubby doesn’t care for meringue at all, but I’m hoping to surprise him one day and maybe change his opinion on that! 😉 We’ll see! But either way you go, you can’t go wrong, as it’s purely delicious no matter which topping you choose!
So, I do hope you save room for dessert once in awhile and make a pie! A gorgeous coconut cream pie! 😉 It’s not hard to make at all and will get RAVE reviews from whom all you serve this to! Have a most beautiful day all! 😀
OLD-FASHIONED COCONUT CREAM PIE
Makes 1 – 8″ or 9″ pie
2/3 cup sugar
1/3 cup flour
1 cup milk
1 cup heavy cream
2 egg yolks
1/16 tsp. salt
1 1/2 cups angel flake sweetened coconut
1 tsp. vanilla
2 tsp. coconut extract
2 tsp. butter
1 prepared, baked and cooled pie crust, (pastry or graham cracker)
1 (8 oz.) container Cool Whip, can sub homemade whipped cream or make a meringue topping instead
1/4 cup toasted coconut
DIRECTIONS:
In medium-sized saucepan, whisk flour, sugar, milk, cream, egg yolks and salt until well mixed.
Cook and stir over medium heat until mixture comes to a full boil. Boil, stirring constantly, for 1 minute.
Remove from heat and stir in butter and extracts. Stir until butter has completely melted. Stir in coconut.
Pour into cooled pie crust. Cover filling with plastic wrap and chill for at least 3 hours or overnight.
Top with Cool Whip and sprinkle with lightly toasted coconut. *Can serve slices garnished with maraschino cherries if desired.
