When it comes to dessert, we’re huge fans of pie. And while we’ve (okay, mostly just Bri) mastered a great berry and apple pie, we’ve yet to find a winning recipe that will satisfy our pie craving when those aren’t in season. Looks like that’s all about to change! We’re thrilled to have our friend and neighbor Jen Gohn (who has her own blog called Pershing Road, by the way!) share her go-to Easter dessert recipe - Coconut Creme Pie!
Tell us about yourself, Jen!
I am a wife and mom to three amazing kids, two in college and one still at home. I live to care for my family and make our house a home. My husband and I were born and raised here in Glens Falls. We moved away and lived in Seattle for awhile many years ago but moved back right before our oldest child was born, having realized we didn’t want to raise our children anywhere else but Glens Falls! There’s nothing like the small town community living that we are blessed to have here!
This Coconut Creme Pie recipe is one that I have been making for more years than I can count! I honestly have no idea where I got it from. I make it every year for Easter, and everyone loves it so much they have been convincing me to make it at Christmas also! Usually when I make it my girls stay close by and sample the filling, whipped cream and toasted coconut topping.
I think that this is a fairly simple pie to make, but I also bake all the time. Some people are intimidated by making a custard, as you have to be careful to temper the eggs so they don’t become scrambled! It’s really very easy to do! You bake the crust on its own, prepare and cool the custard, make the whipped cream, and then assemble everything when cooled. I only make Martha Stewart’s Sweet Pie Crust for all of my pies, but you could certainly use a store bought crust and cut the prep time way down!
Coconut Creme Pie
3/4 C sugar
2 egg yolks
4 1/2 Tbsp flour
3/4 C milk
3/4 C coconut milk
1 1/2 tsp vanilla extract
1/2 tsp coconut extract
1 1/2 C sweetened flaked coconut
2 C whipping cream
3 Tbsp sugar
1/4 tsp coconut extract
3/4 C sweetened flaked coconut
1 pie crust, baked
Whisk together first four ingredients in a medium sized bowl. Heat two milks in a saucepan over medium heat until tiny bubbles form around the edges. Slowly add to egg mixture while whisking to temper the eggs. Put combined mixture back into the saucepan and whisk constantly until thick and bubbly. Remove from heat and pour into a bowl. Stir in the extracts and coconut. Cover with plastic wrap placed right on top of the custard mixture so a ’skin’ does not form and let cool completely. Once cooled, spoon into prepared crust; cover and chill eight hours or more.
Whip the cream, coconut extract and sugar together to your preferred consistency. Fold in coconut and top the chilled pie before serving. If you like, you can sprinkle the top with toasted coconut.
And a few lightning round questions…
A favorite cookbook?
I love all of Barefoot Contessa’s cookbooks and I also love The America’s Test Kitchen Family Cookbook.
A must have item in your kitchen?
Couldn’t live without my Kitchen Aid stand mixer or my Le Creuset Dutch Oven!
A favorite local spot for sweets when you don’t feel like baking?
Thanks so much, Jen!
P.S. Another favorite from our recipe swap - blueberry crumb cake.
Have a recipe of your own you’d like to share, or a cookbook favorite that’s too good to keep to yourself? We’d love to consider it for a future feature! Send us a note here or email us at email@example.com.