Vanilla And Bean

Sweet and Savory Vegetarian

Triple Coconut Creme Pie

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Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion! Disclosure: This post is sponsored by  Rodelle. Thank you for supporting brands that help support Vanilla And Bean. All opinions are my own.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

A celebration is underway, so I’ve whipped up this rich, creamy and crave-worthy, triple coconut creme pie for y’all. I’m so happy you’re here, to join the celebration and enter to win a generous giveaway from Rodelle Kitchen.

One year ago this week, I published my first post on Vanilla And Bean with my all-time favorite cake. Some of you may remember it or have even made it. You’ll notice how things have changed around here.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

For Vanilla And Bean’s anniversary celebration my sister threw a party. She made her specialty, deep dish pizza and salad, while the wine flowed. One friend made my favorite, Hummingbird Cake and another brought me a 10-pound bar of bittersweet chocolate from Guittard. It’ll be chocolate 24/7 coming up next on Vanilla And Bean! You like chocolate, right?

There’s nothing like the love and support of cherished friends and family. It was an evening to remember.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

There is much to celebrate. Entering into the food blogging world, the only related things I knew were how to bake, cook, write content and recipes, edit and use a handful of computer applications. The techy stuff and photography stymied me for at least a year prior to beginning this blogging journey.

I finally got out of my own way, embraced the unknown and started. Starting is sometimes the hardest part.

The best part of blogging? Connecting with Vanilla And Bean readers, other bloggers, those who are making things I create here, and inspiring creativity in the kitchen. Oh and being fearless in the kitchen, even when I get the thumbs down from Rob.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

Pie, on the other hand, is not hard for me to start. I needed little motivation to get this beauty going. This one is a friend and family favorite and one that I hope will become one of yours, if you’re a coconut fan, of course.

I first tasted triple coconut creme pie years ago after moving to Whidbey Island. A trip to not-too-far-away Seattle gave me the opportunity I had craved for far too long.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

I had my eyes focused and Google maps app set on Dahlia Bakery, a tiny bakery owned by the renowned Chef and restauranteur, Tom Douglas. I’d heard about this place numerous times and was told they have the best coconut creme pie on the planet. Legendary. It became my mission in life.It did not disappoint.

What everyone said was true.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

I had a new mission: Make this pie. After all, being a few hours from Seattle, I can’t just pop in anytime I want one. One must learn how to create the greatest simple pleasures in life…..

like Triple Coconut Creme Pie.

Vanilla beans are an essential component of this recipe, so it’s not time to skimp! Vanilla and coconut are like bourbon and caramel: a perfect pair. Vanilla is deliciously mellow and brings out the best in coconut. Not only are vanilla beans beautiful, they take any dessert and make it extra special. Some say, gourmet.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

I usually make this pie over a two-day period; making most of the components on day one, then baking, whipping the creme, and assembling the second day. This allows time for the dough to rest and fully hydrate overnight in the fridge.

I prefer this because I find the dough easer to work with. However, if you’re short on time, resting the dough for an hour before rolling it out is adequate, although you may have to finesse the dough a bit more.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

Pie dough freezes well, so it can be made weeks in advance and frozen. Thaw it in the fridge overnight and it’ll be ready to use the following day. Having a chunk of dough or a rolled out crust in the freezer is convenient when last-minute planning calls for pie.

Depending on how you prefer to finish the pie, whether piping the whipped cream on or just piling it up, will determine the amount of time spent on assembly. Piping takes longer, but I like to make swirls and practice my technique when I have time.

Feel free to pile the whipped cream on top and spread it around if you want something a bit less fussy.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

Thank you for reading! For your kindness, support, each like, follow, comment and note across social media platforms. Y’all are the best! Cheers to you, my friends, and here’s to another fabulous year of cooking, creating and having some fun in the kitchen!

4.93 from 13 votes
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Triple Coconut Creme Pie

Rich, creamy, and coconutty, this coconut cream pie is a friend and family favorite and sure to become one of yours too.
Prep Time 2 hours
Cook Time 1 hour 5 minutes
Total Time 3 hours 5 minutes
Servings 6 -8 Servings
Author Vanilla And Bean

Ingredients

For The Crust:

  • 4 Tbs Cold Whole Milk + 1 1/2 tsp Apple Cider Vinegar 52 g, 4 g
  • 1 C + 2 Tbs All Purpose Flour 190 g
  • 1/2 C Unsweetened Shredded Coconut 44 g
  • 1 Tbs Granulated Sugar 10 g
  • 1/4 tsp Sea Salt 2 g
  • 1/2 C Unsalted Butter cubed in 1/2" cubes, placed in freezer for 20 minutes prior to using (1 Stick, 106 g)

For the Coconut Pastry Creme:

  • 2 C Whole Milk 178 g
  • 1/2 C + 2 Tbs Granulated Sugar divided (146 g)
  • 2 C Unsweetened Shredded Coconut 178 g
  • 1 in Vanilla Bean split half lengthwise and beans scraped
  • 2 Large Organic Whole Eggs
  • 2 Tbs All Purpose Flour 26 g
  • 1/4 C Unsalted Butter room temperature, 1/4" cubes (60 g), 1/2 Stick

For the Whipped Creme:

  • 2 C Heavy Creme chilled (468 g), 16 oz
  • 1 tsp Vanilla Bean Paste 5 g
  • 1/4 C Powdered Sugar 36 g

For Garnish:

  • 3/4 C Large Flake Unsweetened Coconut 365 g
  • 1/3 C White Chocolate Cuverture 60 g

Instructions

For the Crust:

  1. In a small bowl, whisk the milk and apple cider vinegar together then set aside.
  2. In a large mixing bowl, add the flour, shredded coconut, sugar, sea salt, and cold butter. Using a pastry cutter, cut the butter into the flour mixture until the butter is thoroughly covered in the flour mixture and are about the size of peas. Make a well in the center of the mixture and pour in the milk mixture. Begin gently incorporating the flour mixture into the milk mixture. It will be shaggy and feel dry. You're doing it right. Dump the loose mixture out onto lightly floured work surface. Use a bench scraper to gently fold and press the dough over and onto itself. It will not be sticking together very much at this point. Fold a few more times, then pat out into a 1/2" round disk. Wrap tightly, pressing the dough further into shape if needed and place in fridge for at least one hour, or overnight.

Rolling the Dough and Baking the Crust (see note):

  1. On a lightly flouered work surface, begin rolling out the dough to a 12-13" circle. Fit into a 9" pie plate, trimming excess, if any, to a 2" overhang. The dough should be about 1/8" thick. Turn dough under along rim of pie dish and flute edges. Dock the bottom of the crust by pricking it 8-10 times with a fork. Chill at least one hour before baking.
  2. Preheat oven to 350F. Line the pie crust with parchment, then fill it with either pie weights or beans. Bake the dough for 30 minutes on the middle oven rack. Remove the pie weights or beans and parchment and continue to bake for another 20-25 minutes, or until golden.
  3. Remove from oven and cool completely before assembling the pie.

Make the Pastry Creme:

  1. Combine milk, 1/2 the sugar, coconut, and scraped-out vanilla bean and seeds into a medium saucepan. Cook on medium high stirring occasionally until little bubbles start appearing around the edges of the milk, after stirring.
  2. In a spouted large bowl or 4 C measuring cup, vigorously whisk the eggs, last 1/2 of sugar and flour until well combined. Once the milk mixture is ready, slowly pour about one cup of the the milk mixture into the egg mixture, whisking the entire time. Then add the egg mixture into the saucepan with the milk/coconut mixture while whisking. Whisk over medium high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick and has reached 212F, 4-5 minutes. Remove the saucepan from the heat.
  3. Pour the pastry creme into a stand mixing bowl with a paddle attachment. Remove the vanilla bean (rinse it well, dry completely and add it to your sugar bowl). Mix on low speed for 15 minutes. While mixing, add the butter, one cube at a time. This will cool the pastry cream and make it silky smooth! *If a mixer is unavailable, mixing by hand and incorporating the butter will work fine.
  4. When the pastry creme has reached room temperature, place a piece of plastic wrap on the surface and wrap tightly. Store in the refrigerator for up to three days, if needed.

For the Whipped Creme:

  1. Add the heavy creme and vanilla bean paste to mixing bowl of stand mixer, or a large mixing bowl to whip by hand. Begin to whip on medium speed. As soon as it starts to thicken, sift in the powdered sugar. Continue whipping until the creme stands up on its own.

For Garnish:

  1. Preheat oven to 350F. Toast coconut until it's golden, about 7-8 minutes, stirring once or twice.
  2. For the white chocolate, if using a bar of white chocolate, use a vegetable peeler to make curls. If using wafers or chips, rough-chop the white chocolate.

To Assemble:

  1. In the baked and cooled pie shell, spread all the pastry creme over the crust. Using an offset spatula, smooth the pastry creme.
  2. The whipped creme can be pipped or piled, your choice. If piping, take about 1 cup of the whipped creme and make a mound, smoothing it out so that it is higher in the center (like a pitcher's mound). Using a large star tip, fill a piping bag with the remaining whipped cream and pipe closed circles around the outer edges, finally working all the way to the center of the pie.
  3. Garnish with coconut and white chocolate.

For Service:

  1. Allow the pie to set out for about 15 minutes before service.
  2. Cut pie into 6-8 wedges, then garnish with any remaining coconut and chocolate.

Recipe Notes

*The crust is not a typical flaky crust due to the inclusion of coconut in the pastry. It's more of a cross between shortbread and pie.

When storing leftover pie in the refrigerator, gently cover the pie with plastic wrap making sure the plastic is fully touching the surface of exposed pastry cream.

Adapted from Cake Spy.

Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion!

Thank you for reading! If you make this recipe, or any others on Vanilla And Bean, be sure to post it to Facebook or Instagram, notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Also, if you like my content, please consider sharing it with three friends and/or family and follow me on Instagram, Pinterest, Facebook and/or Twitter.  Thank you!

Comments

  1. Hi Traci,
    We just returned from Seattle and yes, we had the Triple Coconut Cream Pie, and I agree it was the best coconut pie I’ve ever had. I was glad to see your recipe changed out the “sweetened coconut” for the unsweetened The only thought I have after making just the custard, was that when I tasted the pie in Seattle at Dahlia Bakery, the custard was very smooth and not nearly as chewy/crunchy with coconut. I’m going to cut that quantity down, even knowing the coconut does help with the thickening of the cream. What struck me as I ate the pie was the smooth and silky texture of the custard. Love your blog, by the way.

    Reply

    • Hi Ann! I hope you enjoyed your time in Seattle… and hooray! You made it to Dahlia! Noted on the custard and perhaps a personal preference? Cutting the coconut back may mean you’ll need more custard to fill that pie shell… perhaps a 1 1/4 batch of custard? Thank you for your note, Ann! I’ve not made this pie in far too long… it’s time!

      Reply

  2. Hi Traci, its my best friends husbands (that’s a bit of a mouthful) birthday next week and last year I made him a coconut cream pie that he said was amazing, but to me, it was only ok. This year Im going to make him yours and Im pretty dang sure Im going to love this one too. Belated congratulations on your first year of blogging!!

    Reply

    • Heeeyyy, Julie! Thank you my dear! Oh how exciting! Please let me know how it goes… what a fabulous thing to do for your best friend’s husband! Yay for celebrations! :D

      Reply

  5. Spending too much money on ingredients haha. I love to bake. Oh and eating too much of what i bake

    Reply

    • Hi Jamie! That seems to be a common theme here in the comments! I think it’s time I start working on a tutorial! It can be a challenge, for sure.

      Reply

  8. This pie is beautiful and I love coconut + vanilla! Will have to make this for my Mom. Thanks so much for sharing, great blog!!

    Reply

  11. My biggest baking challenge is staying healthier while baking. Right now I’m trying to do a whole wheat pie crust instead of the Pillsbury crusts that are already rolled out for you (and just too darn easy). Your pie is gorgeous–so mounded and indulgent looking!

    Reply

  12. Happy one year blog anniversary, Traci!!!!!!!!!!!!! That is so exciting and I’m so happy for you!! And what a great way to celebrate with this coconut cream pie! It is one of my favorite kinds of pie and this one looks so creamy and delicious!! That is awesome that your sister threw you a party! Pizza and wine sound like the perfect way to celebrate!! Wish I could have been there to clink you!

    Reply

  13. I cannot make caramel sauce. I have tried with candy thermometers, different pots, different recipes. Out of 20 tries, maybe 5 times I’ve made a decent sauce. And caramel is my favorite!

    Reply

    • Oh, it’s so frustrating when wanting to make something you love so much and its a perpetual flop…. Caramel can be challenging. You’ve had some success with caramel, it sounds like! :D So forge ahead! The more you make it, the more you’ll get it just how you want it and begin to perfectly understand its nuances. Experience is a good thing.

      Reply

  16. Happy ONE year Blogaversary, Traci!! I am so happy to have connected with you through your delicious and gorgeous blog! Your photos are absolutely always drool-worthy – I want to reach through my screen and eat this PIE right now! OMG! <3

    Reply

  17. I am just SO SPEECHLESS! I can’t believe you only started blogging ONE YEAR AGO! You’ve accomplished SO MUCH in just one year. Congrats, girl!! Also – I am in love with your motion shots – that candle picture? How do you do that?! I can’t wait to see what you come up with using your enormous chocolate baby;)

    Here’s to another fabulous year!

    Reply

    • LOL, Sarah! My secret came from your dear friend Alanna. Spend some time on her blog (or making something amazing, like y’all do!…) She’ll teach you how! Thank you for your kind words, Sarah! LOL!!! Chocolate baby! hehe!! :D

      Reply

  19. My biggest kitchen challenge is my kitchen. It is far too small for my needs. I make it work but it can be frustrating to constantly be running to the basement to get things I need.

    Grats on a year!

    Reply

    • Thank you, Christina! :D Ohhh… kitchen space can be a challenging problem. I guess one good thing about running to the basement is being able to work off things such as this coconut creme pie! I’m thinking I need a basement! :D

      Reply

  20. Very Happy Blog Birthday, Traci!!!
    It’s wonderful what you’ve created here, I absolutely adore your blog! I wish you many more blogging years!!
    This pie looks amazing, as well as your pictures. I’ve never made anything like this before, so I definitely have to try this one. I love coconut!

    Reply

    • Finding time to bake can be a challenge. Something I like to bake, when I’m going to be most of the day, but requires very little hands on time is bread. The yeast does most of the work and all I have to do is mix, punch down and shape. Love the results for so little hands on time. :D

      Reply

  23. Oh my, this looks fabulous and is definitely going on my “must make” list! As far as my biggest challenge in the kitchen goes…I would say balancing my desire for interesting/eclectic food with the tastes of my youngest kids. While they aren’t terrible eaters, they aren’t necessarily adventurous. And…they HATE soup. All. Soup. Weep!

    Reply

    • What a challenge! Kiddos can be very particular, eh? I hope you able to reserve a few nights of the week and make something YOU love! :D

      Reply

  24. I’d say anything that’s eggy and temperamental. I almost have the high altitude baking down, and now we have a convection oven and BAM I’m back to square one.

    Reply

  25. This pie is gorgeous!! I love making coconut cream pie and get rave reviews with my go-to recipe, but I just might have to try this recipe out! Pie crust is definitely the biggest challenge for me. Congratulations!!

    Reply

  27. Happy Birthday darling girl!

    I can’t believe Vanilla and Bean is only 1-years old! Could’ve fooled me ;) Congratulations, Traci. This is really wonderful. The hours, the effort, the brainpower that goes into running a blog is monumental and to celebrate this milestone is a beautiful thing. How sweet of your sister to throw a party for you.

    About this pie- YUM! I can’t even remember the last time I had coconut cream pie and boy, these mouthwatering pictures are making me crave a slice. I love coconut. You’re bringing back my vacation vibes ;)

    Thank you for hosting a giveaway for us! You know, I’ve never tried Rodelle before. I’m going to enter. If you use it, I know it’s good.

    Happy Sunday! xo

    Reply

    • Thank you my friend! :D Happy to help you reminisce about vacation; we could all use a little more of that! Ohhhh Phyllo. Oh my goodness. Homemade? We made it in pastry school, twice, and I was totally pulling my hair out. Although it is quite an impressive dough to work with, I concluded that if that is one pastry I purchase to make all things delicious, then so be it!

      Reply

  28. i still cannot believe it’s only been a year. Your recipes and photos inspire me so much. I cannot wait to see what the next year brings. The triple coconut cream pie sounds absolutely divine. I can practically taste it already.

    Reply

    • Thank you Amanda, for your kind words! :D Oh yes, I know! The pie! This is a once in a while treat for sure… So glad to have connected with you! :D

      Reply

    • Oh that’s a pain, Susan! I used to struggle with that… for years, so I just forged ahead, rotating what I was baking many times to achieve the outcome I was looking for. I finally got a convection oven that pretty much solved the problem, but I know it can be frustrating to whip up the perfect muffins only to have them under baked… or done on one side and not the other.

      Reply

  31. The biggest challenge I face when I am baking is portion control – I love to bake, but there aren’t always enough people around to eat everything while it’s still fresh since there are only two of us in the household. At least I can bring baked goods to my office where they disappear quickly!

    Reply

  32. This looks AMAZING! My current challenge is trying to find time to be in the kitchen. I’m a single mom of a beautiful 17 month old baby boy! But between working, shuttling to and from daycare, and chasing baby……there isn’t much time left to do anything but shower and sleep. The thought of cleaning up another mess made by me baking is even tiring! I’ve learned that foil and parchment paper are my best friends. And my dishwasher! I’d really like to take a stab at making macarons soon though….

    Reply

    • Thank you Holly! I love parchment paper too (and the dishwasher!). Sounds like you’ve got a lot going on! Macarons are an excellent choice for you because they whip up pretty quick. Hopefully if you can find some time on the weekend when your sweet one is napping, and you are rested ;) you can do it!!

      Reply

    • Oh June! Pie seems to be the challenge around here! Several commenters share the same challenge. The good thing about this pie crust is it is more like a cross between a shortbread cookie and pie dough, so there isn’t really much of a flaky crust involved! So go into this one with confidence and practice with it like your making the flakiest pie dough of your life! You can do it!! :D

      Reply

  37. My biggest challenge is an inherent inability to follow recipes..thankfully have been able to avoid baking disasters but its a big big problem when it comes to recreating successful dishes

    Reply

    • I know someone who has the same challenge SJ! I try to emphasise mise en place and reading the recipe all the way through before starting. Baking is a tough one too because there is a science behind it for sure!

      Reply

  38. I find making pizza at home to be the biggest challenge. Perhaps I really need a pizza stone for the job. I just have never been able to make homemade pizza that tastes as good as restaurants’ :(

    Reply

    • Oh Lily… I hear you! Let me say that before I got a pizza stone, I had difficulty making pizza at home. But now… that pizza stone makes all the difference! I hear a baking steel does a fabulous job too. I don’t have a recipe to point you to on my site… yet… but a book I use for just about all my bread baking is Peter Reinheart’s Bread Bakers Apprentice. He has a go to recipe I use every time I make dough. I hope you’ll keep at it! The stone works its magic on pizza! :D

      Reply

  39. LOL. Even before I read the question I was looking at the recipe and like I will do everything but the pie crust. I am just going to have to buy it pre-made. I don’t know what it is about pie crust that is so scary. Anyway love this recipe. Sharing all over social media!
    Cheers
    Stephanie

    Reply

    • LOL on the pie crust! ! This one isn’t scary… it’s not even really flaky! It’s more of a hybrid between a short dough and pie dough. All the coconut in the crust makes it more cookie like…. so go for it without the worry! Thank you for sharing Stephanie!

      Reply

  40. CONGRATULATIONS! What a perfect and sweet way to celebrate. My biggest baking challenge is pie crust, not because I’m incapable of doing it, but it just always seems to take me so long to work up the energy. This pie would be worth it!

    Reply

    • Thank you, Erin! Pie crust is a challenge for many people. As with any home made pastry, it’s the time…. making, refrigerating, rolling out, par baking etc…. I find though it’s the babysitting that takes so much time… resting in the fridge. I make pie over two days so the dough has a long rest. It gives me more flexibility in my days too. I like flexibility! :D

      Reply

  42. Oh that white KitchenAid. It’s so perfect. I have a turquoise one, and I wish I had gotten white. It’s just beautiful.
    …As is this pie! Traci, you’re a baking genius! Your step by step photos are killing it, as always. XO

    Reply

    • That KitchenAid is amazing! As much as I work it, I’m surprised it’s still going! Thank you, Sarah, and for you encouragement and support! So happy to have connected!! :D

      Reply

  47. Happy Blogaversary! And here I was thinking you were a seasoned veteran! This post is a tour de force. The photography! aoh, lord, I’d hate you if I didn’t love you so much! Your work is amazing! A vanilla scented Goddess!

    Reply

    • I’ve had this kitchen aid for almost 13 years and it is a workhorse! And white never goes out of style! Thank you for your sweetness, Thalia and always, your support and encouragement! :D

      Reply

  49. My biggest challenge is finding the time to bake and juggling the measuring and scooping amongst 3 helpers.

    Reply

    • Oh, that’s a tough one Rebecca. That’s lots of hands to manage! Having kiddos in the kitchen baking can be such a memorable experience both for you and them! :D

      Reply

  55. Traci, Happy Anniversary! Love that your sister and friends are present and cheering you on. You have created a beautiful corner of the universe here ~ not only are you talented but perhaps more endearing from my perspective, is your warmth and apparent depth of character.

    As for this crowning glory dessert you have made for us to celebrate, what can I say, you have completely outdone yourself! My matcha soft serve is about as complex as I get (LOL) so I am just in awe of this masterpiece and I agree coconut and vanilla is a match made in heaven. I also traveled back to see your first post and favorite cake — I would love to make it one day… everything about it appeals to me and there is something meditative about the ritual of creating something that special. I will have to work up to it (I am an impatient baker at best) but I’m going to make it happen, with you as my inspiration! I wish you many, many more years of kitchen creations and mostly, happiness and the continued passion to pursue what you love! xx

    p.s. I’m entranced by that last photo with the billowing smoke ~ exquisite.

    Reply

    • :D Your so kind Kelly! I’m blushing. I hope you enjoy the Hummingbird Cake. It is worthwhile and so comforting. I think you’ll enjoy it. If you run into any bumps, just contact me! :D Meditative, yes. Thank you, always, Kelly, for your kindness and encouragement! I’m so happy we’ve connected! :D

      Reply

  57. Love your blog. Happy anniversary! The biggest challenge I face in the kitchen is loving to bake so much but there are only two of us so it is hard to reduce portions so there isn’t so much food leftover. We do give loads away but sometimes that is not feasible.

    Reply

    • Oh, yes, I know what you mean. Before I started making pies, I used to not make them at all.. Then, I started making pies, multiple pies and found the more I worked with the dough, the better I got. This pie dough may be a good one to try. It’s almost more like a shortbread due to the inclusion of the coconut in the dough, so the stress of making a perfectly flaky dough is off! I hope you’ll give it a try Annette! :D

      Reply

  61. Truthfully, I suck at making pies. I’m pretty darn good at a lot of other desserts and meals that suit my families eating habits but the art of pie making has been my nemesis. One of these days I will take the time to “master” pie crust!

    Reply

    • Good news is, this pie crust is not really a flaky crust, rather it’s more cookieish due to the inclusion of the coconut in the crust, so it’s a good one to start with! You can do it, Jeffery! :D

      Reply

  62. What a gorgeous cake, Traci! I happen to love coconut and cannot wait to try this out. Your photography is beautiful and truly has made me drool. Congrats again on your first year of blogging – V&B is one of my favorite blogs to visit, and I can’t wait to see what’s in store this next year!

    As for my biggest baking challenge, I’d probably have to say pie crust. I get nervous with them and don’t seem to have a go-to recipe for one yet. Hopefully that changes soon!

    Reply

    • Thank you Julia! So happy to make you drool! That’s the point, right!? Hehe! So glad to have connected with you and follow OSK.

      Pie dough. Replace the water with buttermilk (or milk + apple cider vinegar). The acid tenderizes the gluten and it’s not only flakier then water pie crust, it tastes out of this world! I’ve also heard vodka does this too, but I’ve not tried it. I hope to see a post up on OSK about your adventures in pie making!! :D

      Reply

  63. Happy Anniversary, Traci! I love that you included a link to your first post…it’s always fun to see a person’s journey unfold right before our eyes. This is one of my all-time favorite pies. My aunt used to make it for every holiday when I was growing up so it holds a very special place in my heart and I see coconut creme holds a special place in your heart too! What can I say to you other than this – your blog brings me great joy! Keep up the beautiful work, my friend! XOXO

    Reply

    • I’m so happy we’ve connected, Annie! Sounds like we’re kindred coconut creme pie spirits.. as it is one of my all time favorites too (despite that it’s not made with chocolate)! Thank you, my friend! :D

      Reply

  64. Traci – congratulations on your one year anniversary. You’ve done such lovely and talent work this past year and I can only image the wonderful recipes and images we’ll be seeing in the future. If this pie is any indication of what we’ll be seeing then I know we’re all in for a fantastic ride. Here’s to the future!

    Reply

    • Geraldine, I think you’ve been here since almost the beginning! Thank you for your encouragement, always, and support! Cheers to you my friend! :D

      Reply

  66. Love your blog…have made a few things…so want to make this pie.

    Biggest challenge is having leftover desserts…sometimes I want to make just enough for the family with no leftovers….clearly I lack self-control…lol

    Reply

    • Hi Kelly! Thank you for writing and enjoying the blog! Oh yes. Leftover desserts. I bet this one could be halved, easily and made in a 6″ spring for pan or two 4″ tart pans. I struggle with too much dessert too. Luckily I have willing neighbors who take it off my hands! It’s my weak spot too! :D

      Reply

  67. Happy B-Day Vanilla and Bean! Love your blog and recipes Traci! This pie looks delicious and pictures are mesmerizing! I’m so glad we’ve connected ! By the way I got the Dahlia Bakery cookbook and there are so many recipes I love from it!

    Reply

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Whidbey Island Grown

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