My dad recently visited my brother who lives in Louisiana. They spent time in the Big Easy where the people laissez les bons temps roule – let the good times roll. I did not hear about any crazy shenanigans or anything else that one might expect to hear from a trip to New Orleans. Nothing like that at all. What I did hear all about was how incredible the coconut cream pie was that my brother’s neighbor made. I felt like I needed to do what any good blogger would do – I asked for the recipe!
Patricia, my brother’s neighbor, was kind and shared her recipe with me (and you!). It is made using Dream Whip, a non-dairy powder that is mixed with milk to make a creamy, whipped topping (hence the name). This is not the first time that I have used Dream Whip – I use it when I make Watergate Cake, too.
I cannot claim that this pie is good for you, but it is definitely delicious! It is a great pie for sharing with company at the end of a great meal. The recipe is much easier than it seems – basically, you mix the pie filling, put it in a shell, top with shredded coconut, and chill. Simple, right?
For this recipe, you will need to toast a little bit of coconut for the topping. While Patricia’s recipe calls for toasting it on top of the stove, you can alternatively spread the coconut on a cooking sheet and bake at 350 degrees for about 10 minutes. Be sure to keep an eye on it so that it doesn’t burn.
- The coconut got its name when 16th century Portuguese sailors thought the 3 small holes on the coconut shell resembled the human face. They called the fruit “coco” meaning “grinning face, grin, or grimace.”
- Coconuts are not nuts – they are stonefruits (drupe).
- Coconut palms are grown in over 80 countries around the globe.
Thanks, Patricia, for sharing your delicious recipe with us!
Other Recipes You Might Like: