National Coconut Cream Pie Day is an annual celebration of one of the most mouthwatering desserts out there. This sweet and creamy pie combines a crunchy graham cracker crust with a luscious layer of fluffy, coconut-infused cream.

The history of coconut cream pie is closely linked to the history of the coconut itself. The coconut is native to Southeast Asia, and it is believed that it has been used in cooking for thousands of years. Early recipes for coconut cream pie likely originated in the Philippines, where the coconut is a staple ingredient. The earliest known recipe for coconut cream pie appears in the 1897 American cookbook, “Mrs. Rorer’s New Cookbook” by Sarah Tyson Rorer. Since then, coconut cream pie has become a popular dessert in the United States and is often served with a dollop of whipped cream or a sprinkle of shredded coconut. The dessert has also been adapted by cooks around the world, with different variations appearing in many different cultures.

 

Here is the recipe from Mrs. Rorer’s New Cookbook

Ingredients:

Crust

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

3 to 5 tablespoons ice water

 

Filling

1 (14-ounce) can sweetened condensed milk

3 large egg yolks

2 teaspoons cornstarch

1 tablespoon butter

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup canned cream of coconut

1 cup sweetened shredded coconut

 

Topping

1 cup heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

 

Instructions:

1. Preheat oven to 375 degrees F.
2. To make the crust, whisk together the flour and salt in a large bowl. Add the butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time, stirring with a fork, until the dough holds together when pressed.
3. Turn the dough out onto a lightly floured surface and roll it into a 10-inch circle. Place the dough in a 9-inch pie plate, pressing it into the sides and bottom. Trim the edges and crimp them with a fork. Prick the bottom of the crust with a fork.
4. Bake the crust for 15 minutes, or until lightly golden brown. Let cool completely.
5. To make the filling, whisk together the condensed milk, egg yolks, cornstarch, butter, vanilla extract, and salt in a medium bowl. Stir in the cream of coconut and shredded coconut.
6. Pour the filling into the cooled crust. Bake for 30 minutes, or until the filling is set. Let cool completely.
7. To make the topping, whip the heavy cream, sugar and vanilla extract in a medium bowl with an electric mixer until stiff peaks form. Spread over the cooled pie.
8. Refrigerate for at least 2 hours before serving. Enjoy!

 

Now, it is estimated that Americans consume over 18 million coconut cream pies each year. As for the world, it is estimated that about 40 million coconut cream pies are consumed annually.

Here are some fun facts about this heavenly dessert:

• Coconut cream pie originated in the United States in the late 19th century.
• The first known recipe for coconut cream pie was published in 1933.
• Coconut cream pie is traditionally served with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
• The average slice of coconut cream pie contains over 400 calories.
• Coconut cream pie is often referred to as the “southern pie” due to its popularity in the southern United States.

 

This day is the perfect opportunity to indulge in this delicious treat. Whether you choose to make it yourself or buy one from your favorite bakery, National Coconut Cream Pie Day is the perfect excuse to enjoy a slice (or two!). So, this National Coconut Cream Pie Day, be sure to indulge in this delicious treat and share with us your love of this classic dessert!