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How About a Coconut Cream Pie?

Coconut Cream Pie Recipe

Retro Dessert Recipes

This is not going to be the kind of pie that comedians would push into someone’s face. Those were usually mock-up pies from canned whipped cream or even shaving cream. Ugh. This is the retro cream pie made with a rich blend of milk, flour, and eggs. Coconut became popular along with other Hawaiian fare during World War Ii with returning soldiers and sailors. Also, Hawaii official became the fiftieth U.S. state in 1959. (If you are interested in another Hawaiian-inspired retro recipe, try Mai Tai Punch.)

Being a retro cook, you might have a 9″ pre-baked pie shell on hand. If not, use your favorite pie shell recipe. A Graham cracker crust works, too. Or one can be made as follows.

Pie Shell

1 1/2 cups all-purpose flour
2 tsp granulated sugar,
1 tsp salt
1/2 cup vegetable oil
2 T milk

Preheat the oven to 400 degrees. Put all the ingredients in a 9″ pie pan. Star together with a fork. Pat the mixture into the bottom and up the sides of the pan. Poke holes in the bottom and sides of the crust. Bake for 15 minutes or until light brown.

You will also need to have some toasted coconut.

Toasted Coconut

Spread a 7 or 8 ounce package of shredded coconut in a thin layer on a baking sheet. Place in the broiler 3 to 4 inches below the heat for 3 to 5 minutes. Watch it carefully and stir with a fork.

And some whipped cream…

Whipped Cream

1 cup heavy cream
1 tsp vanilla extract
1 T confectioner’s sugar (or more to taste)

In a large bowl, whipped the cream until stiff peaks are just about to form. Beat in the vanilla and sugar until the peaks form. Do not over-beat.

Now the pie…

Coconut Cream Pie

2/3 cup sugar
1/2 cup flour
1/4 tsp salt
3 egg yolks, slightly beaten
2 cups milk
1 tsp vanilla
A baked 9-inch pie shell
1 cup whipped cream, sweetened to taste
Toasted shredded coconut

Preheat the oven to 475 degrees.

Mix the sugar, flour, and salt in the top of a double boiler. Combine the egg yolks and milk. Stir into the flour mixture, blending well. Cook over hot water until it is thickened. Cover and cook 10 minutes longer. Cool slightly and then add the vanilla. Pour the mixture into the pie shell. Cool. Just before serving, spread the whipped cream over the filling and top with the toasted coconut.

Makes 1 pie.

2 Comments

  1. MaryAnderdon says:

    So delicious, worry about calories tomorrow when pie is gone

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