Coconut Custard Pie


There seems to be a story behind many of our favorite foods even a coconut custard pie.

My husband likes pies with whipped cream or meringue on the top.  I don’t make them.

Years ago I found I could not measure up to many of the wonderful southern cooks who always brought stunningly beautiful and delicious pies to pot lucks and served to top off a great meal. My specialities lay elsewhere.

This Christmas I ran across a blog, Add  a Pinch. I read a few recipes and knew this woman HAD to be a southerner.  She posted recipes that mirrored many of my own family recipes.

Robyn is a southern woman from several generations of southern women!  I am too by the way.

She had a pie recipe that I knew would make my poor deprived husband drool.  Shh, I had to change the name because he only wanted coconut custard pie.

For this year’s Christmas dinner,  I asked Jessica, our soon to be DIL and a very good cook to make the pie.  Last Thanksgiving she made an incredible apple pie. See here for that recipe.

This Christmas, I asked her to make THE pie.  It was so good she had to make another pie  the day after.

We went a just little overboard.

There is more behind the story. Over the years we have hosted many people on holidays who like us are far from home. I try to ask what would you like to have; what is a favorite dish on this holiday? Then I try to add that to the meal.

I thought I asked Jessica but I don’t think I did this year for this holiday.

When I asked her to make the pie she told me it was one she and her mom had at Christmas!

They added bananas which we left out.  It will now be part of our annual menu!

A new tradition!

A very delicious new tradition! 

Thank you Robyn!

5.0 from 2 reviews
Coconut Custard Pie
Prep time
Cook time
Total time
Delicious classic custard pie; a family favorite from Robyn @ Add a Pinch
Serves: serves 6 - 8
  • 1 pie crust recipe or graham cracker crust recipe
  • Pie Topping:
  • ½ cup flaked sweetened coconut
  • Custard:
  • 1½ cup coconut milk
  • 1½ cup half & half
  • 5 egg yolks (microwave the whites for the dogs)
  • ¾ cup sugar
  • 4 tbls cornstarch
  • 1 tbls butter
  • 1½ cup flaked sweetened coconut ( freeze left over, keeps beautifully)
  • 1½ teas vanilla
  • Whipped Topping:
  • 2 cups whipping cream
  • ¼ cup sugar
  • 1 teas vanilla
  1. Prepare crust according to instructions
  2. Topping:
  3. Spread coconut evenly on baking sheet. Bake at 350 degrees for 8-10 minutes until coconut just starts to turn toasty brown
  4. Set aside to cool
  5. Custard:
  6. Pour together coconut milk & half & half in liquid missing cup
  7. Whisk in egg yolks
  8. In a heavy bottom sauce pan, add sugar , cornstarch.
  9. Over med-low heat slowly add while whisking in egg & milk mixture
  10. Whisk constantly!
  11. Constant stirring will prevent scorching or curdling of custard mixture
  12. Bring custard mix to a boil.
  13. Continue to stir constantly using a wooden spoon or heat resisting spatula
  14. Boil for ONE minute
  15. Remover from heat
  16. Add butter, coconut and salt blending well
  17. Spread custard mix into cooled pie shell
  18. Cover lightly with plastic wrap pushing wrap lightly close over custard mixture and refrigerate for 30 - 45 minutes
  19. It will not make a firm set; this is custard
  20. Whipped Topping
  21. Add sugar to whipping cream in a large bowl
  22. Whisk with electric mixer until stiff peaks form
  23. Add vanilla; whisk until blended in
  24. Spread off cooled custard pie
  25. Sprinkle cool toasted coconut evenly over top
  26. Enjoy!





This pie makes a beautiful presentation but once you cut, the yummy custard covers you plate for a “very m m m m”  satisfying taste!  Remember it is so good we had to have another one the very next day!

Now, what shall I call it?


What new recipe did your family fall in love with recently?



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Delightfully Delicious Sandies



A favorite of our family and undoubtedly anyone’s who has ever tasted one!


These delightfully delicious cookies rolled in powdered sugar when warm are so, well, delicious.


Bet you can’t eat just one!


My teen daughter who loves to bake and her younger visiting cousin made these for us.  On Christmas morning while opening gifts the Sandies were a perfect festive touch to our simple breakfast of warmed croissants, jellies, cheeses, ham slices, juice and coffee.

It is a quick easy to make cookie recipe with lots of star power for any occasion including just because.




1 c butter or margarine
1/3 c sugar
2 teas water
2 teas vanilla
2 c flour
1 c pecans chopped into small pieces


Preheat over to 350.

Cream butter and sugar
Add 2 teas water and vanilla each
Mix well
Blend in flour and pecans
Form a ball with dough
Wrap in clear plastic wrap and chill for several hours

Shape chilled dough into small balls of dough into a ball for each cookie
Bake at 325 degrees for 20 min
Cool slightly on a rack

Roll in powdered sugar and cool completely on a rack





The dough will keep for several days in plastic wrap in the refrigerator.  Just shape them accordingly, bake and roll in powdered sugar for a different look.  Finely chopped almonds are a wonderful alternative to pecans.

Another name for these delicious cookies is Crescents.  If you need a goodies for “Greek Day” in world .cultures class, these are also a traditional treat.

Store in an air tight container.



Hope you enjoy the delightfully delicious cookies!


We are totally OKAY with serving cookies or pies for breakfast on occasion especially Christmas morning.

How about you? Did you serve special cookies or other sweets Christmas morning?



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The Best Ever Sugar Cookies


These hands down are the best sugar cookies!

What makes this recipe so good?

Butter. Pale yellow butter.


Using butter and keeping the dough chilled is the secret to great taste.

These Sables, French for sugar cookies, are so luscious.

Good ingredients are the basic to excellent food, especially in baking.  Only butter will do.

This season, I just have a hankering to BAKE!  Cookies, cakes.  Lots and lots this Christmas.

Family’s coming.  Sweet times for Christmas.

Bring out the sprinkles. Put on some Christmas music and bring in the kids! It’s time to make cookies!



I have included every step with detail for the inexperienced baker.  Honestly, what did I ever do without parchment paper for cookie baking??  Do the final mixing of the dough with your hands.

Sugar Cookies
Prep time
Cook time
Total time
Delicious Sugar Cookies
Recipe type: Cookie
Cuisine: French American
Serves: 12 -14 medium cookies
  • ¾ cup flour level the top off.
  • ¼ cup cake flour (regular white is okay)
  • ¼ teas salt
  • 4 oz (1 stick) chilled unsalted butter, cut into 16 pieces
  • 3 TBS to ½ cup sugar granulated sugar (smaller amount for most pie and tart doughs; larger for the cookies)
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 TBS cold water plus drop lets if needed
  1. Prepare work surface with a light flouring
  2. Using a food processor, plus flours, salt and butter until blended well, about 1 minute
  3. Add sugar, process into mixture
  4. Add egg, yolk, vanilla, and water
  5. Process for a few seconds until dough balls up on the sides
  6. Remove and put on your prepared work surface
  7. Working the dough into a ball then push out small pieces smashing working the dough so the dough is gently worked throughly
  8. Shape the dough back into a cake shape
  9. Wrap in plastic wrap, chill until cold and hard
  10. Preheat to 400 degrees
  11. If the dough is not sticky and still cold, split it and work with a small amount.
  12. Cover the dough and put in in the refrigerator
  13. Lightly flour the top of dough and rolling pin. Be careful to not be heavy handed with the flour.
  14. Quickly roll out to desired thickness.
  15. For crispier, roll to ⅛ in thickness
  16. Cut out cookies while the remaining dough is chilling
  17. Bake on nonstick cookie sheet or parchment paper
  18. If you don't want the cookies puffy, pick gently with a fork
  19. If the dough splits, push together patting it smooth or lightly roll
  20. Add sprinkles or other decorations for baking
  21. Bake on middle rack for 8 -10 minutes at 400 degrees
  22. If thinly rolled, gentle remove cookies to rack for cooling
  23. Dough will keep 2 -3 days. It also freezes well.


Well loved recipe from Julia Child The Way to Cook

P.S.  The dough with less sugar also makes wonderful tartlet and sweet pie crusts.


Best ever!


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Christmas in the Dining Room



The beauty of the Christmas shines in our dining room.

It is quite a difference from the farmhouse  kitchen casual decorations.  Often we find ourselves eating our evening meal in here.  It is a special room in the evening with the twinkling lights and sparkling colors and silver.

Somehow, the elegance of the room and decorations help me prepare for us to come together.  Planning ahead helps.  So does being flexible.  The daily table scape is simple but properly set with place mats.

When the extended family comes next week for several days, I’ll be changing the tablescapes for the different meals.  I love making special meals and gathering around a specially set table.  It brings me a lot of pleasure to do that for my loved ones.


almost full Italian nativity


The dining room decor is simply traditional this year.  Our traditional Italian nativity set on the buffet is wrapped in bronze shiny ribbon, garland and  twinkling lights.  They stay on all the time.

Jim’s great-aunt bought this in Italy years ago while on the Grand Tour of Europe with her sisters.  Thankfully, it has survived many moves.



I left the candles and silver pieces in place.  Then large glass balls were set out.  I bought them at Pier 1 several years ago.  The rich  colors of the nativity haven’t faded over the years. The rich earthy colors are reflected those balls and teal vintage glass candle sticks. The mercury glass and silver box bring a touch of old world elegance adding highlights to the earthy natural richness of the colors.  Behind I folded over a garland, fluffed it and tucked in a shiny bronze ribbon with a few twists and turns.  Twinkling lights finish the look.

Silver and glass sparkle against the black walnut wood of our dining table top.



Gather unbreakable colorful Christmas balls in a silver bowl.  The angel votive was a gift from my son years ago when he was a 4th grader. The glass tree was a party exchange gift.  Neither were expensive.  The balls are from Wal-Mart.  Silver pieces are wonderful additions to any table vignette.  Mine is from my mom; other pieces were wedding gifts or flea market finds.

Arranging in threes with varying heights  is a classic “rule”.   The silver chafing dish is not too tall to block your view across the table with each other.

This season, we have taken to eating in the dining room for our evening meals and Sunday lunches.  We all feel just a little more special, more festive.

Making an effort to spent time together can be tough as schedules and commitments change.   With each season it seems we establish new routines for gathering as a family.  I am finding I look forward to these quiet meals together several times a week.  Having high schoolers means we need to be flexible.  Often, our dinners often slip to later in the evenings so we can all sit together.



Surrounded with twinkling lights and colorful sparkles with the nativity that reminds us of  the why we celebrate Christmas, the dining room regularly becomes a quiet oasis for our family.  In the evening light, it is quiet and pretty.

It doesn’t take much to make a room warm and pretty for the Christmas season.

‘Tis the season to come together. Next week, it will be humming with activity as our extended family comes together for a few days.

Can not wait!!


What ways do you make the season special for your family? 



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