There are many pie holidays on the National Day calendar, but each pie has its own unique and distinct flavor along with texture. On May 8, National Cream Pie Day is celebrated to show the astonishing flavors this pie is made out of. Coconut Cream Pie is a popular cream pie that contains a sweet coconut cream filling with a thick layer of real whipped cream topped with toasted coconut. Unlike other pies such as blueberry pie, coconut trees produce fruit year-round. For most, a coconut cream pie is almost irresistible. The origin behind this delicious pie is difficult to trace, although the general idea of cream pie may be able to trace its roots back to Europe. While the base of a cream pie may find its origins in Europe, the actual coconut cream pie is an American invention.
This dessert was first introduced at the Grand Opening of Boston’s Parker House. The Boston Cream Pie was later declared Massachusett’s official state dessert on December 12, 1996. While finding the origin of the Coconut Cream Pie was not easy, making it certainly can be. Below you can find a recipe to help you create a delicious and simple Coconut Cream Pie!
A classic Coconut Cream Pie has three crucial components: the crust, the filling, and the topping.
Dough
- Beginning with the pie crust/dough, make the dough ahead of time and refrigerate or freeze until the pie is ready to begin.
- Began to prep the dough- pie crust must chill for at least 2 hours before rolling out
- Ingredients needed for the crust include: flour, salt, and sugar, cold butter, and ice water.
- Combine ingredients and cool.
- Once the dough is cooled, roll out the dough, and place it in your pie tin
- After the crust has been fully rolled out and shaped into a crimp or a flute, the dough must be placed back into the refrigerator to cool for at least 30 minutes, this will help prevent the shrinking of the dough.
- When it is time for baking, remove the cold pan of dough from the fridge and place it into the oven.
- Make sure to bake until the edges are lightly browned
- Open the oven, and prick the bottom of the crust to let the air escape. Afterward, let the crust bake until it is fully golden brown
- Then remove it from the oven and let it cool to room temperature before placing it in the fridge to make the crust cold – this process will take a few hours and perhaps a day or two.
Filling
- While the crust is cooling it is time to move on to the next step- creating the creamy coconut filling
- Combine the egg yolks, cornstarch, canned coconut milk, half and half, sugar, salt, sweetened shredded coconut, butter, vanilla extract, and coconut extract.
Topping
- Lastly, it’s time to create the fluffy whipped cream.
- In a bowl, whip coconut milk, a sweetener of choice, and vanilla extract.
- Once whipped, let the whipped cream rest in the fridge to cool before topping the pie!
Now you can enjoy a delicious Coconut Cream Pie in celebration of this national day! Enjoy!
