You’ll Flip When You Taste This Old-Fashioned Delight!

Did your grandma ever make coconut cream pie? Mine did, using a recipe very similar to this one, thickened with flour so that it was smooth and creamy, with none of that gel-like texture found in pies thickened using cornstarch.

So if you remember that taste, or want to taste it for the first time, as Barry, the creator of this amazing fail-safe recipe says, “This is the recipe you’ve been looking for.” He ought to know, because he has been using this exact recipe for over 30 years, with nary a failure! That’s a pretty impressive record for any recipe, let alone one for baked goods.

I really appreciate old-fashioned recipes like this one. I have been kicking myself down through the years for not writing down all of my great-grandmother’s treasured recipes. I did manage to capture a few, which I cherish. All of the others have been lost in the mists of time.

As a consequence, whenever I find one of these tried-and-true gems from yesteryear, I lock it away in my most prized recipe collection and ensure that I have copies in many different files so that it never gets lost again. You can’t be too careful in guarding these pieces of your family history.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  To toast coconut, preheat the oven to 325 degrees F. Take a baking or cookie sheet, line it with parchment paper or a silicone mat and spread the coconut (shredded or flaked) on it in a single layer. Place the tray on the middle rack, and after 3 minutes, gently stir it. Bake it 3-4 more minutes, until it is a nice golden brown color. Watch it very carefully, because it is quite easy to burn.

Recipe and image courtesy of Barry at Rock Recipes