It’s never too early to start planning for your holiday meals, so we partnered with Deborah, blogger of Taste and Tell to share a Thanksgiving dessert recipe. Read how she used kitchen supplies from Tuesday Morning to create this delectable Creamy Coconut Pie.
Every year, I cannot wait for Thanksgiving. Don’t tell Christmas, but I actually enjoy Thanksgiving day much more than Christmas Day. I think it’s just because the whole day is focused on spending time with family, relaxing, and of course – eating.
Most years, we get together with my extended family for the Thanksgiving holiday. We all take part of the meal, whether it be the turkey, stuffing, side dishes or bread. And I love all of that. The meal is amazing. But when it comes down to it, it’s really all about the dessert, right?
Thanksgiving is just over a month away, but now is the time to get started in your planning. I can’t tell you how many times I have waited until the last minute and waiting always guarantees stress and having to change plans multiple times because you can’t find certain ingredients or products. So it’s never too early to start planning for the biggest meal of the year.
First things first – you have to start with a visit to Tuesday Morning. Tuesday Morning is like a playground for anyone who loves to cook. Pots and pan, small appliances, (I seriously almost walked out with an ice cream machine even though it was a cold fall day outside!) and bakeware galore. If you are hosting, there are tons of table runners and holiday decor to make a festive table, as well. I even found a super cute cake stand that works perfectly for displaying any of your holiday desserts – they aren’t just for cake!
We are a pie loving family, and we always end up with way too many pies. Although there really is no such thing as too many pies, right? But I know that my Thanksgiving preparations this year include finding the perfect pie to bring for Thanksgiving dessert.
This Creamy Coconut Pie is like the little black dress of pies. It looks simple, yet it packs a punch. Filled with lots of coconut flavor and a creamy filling, this is a Thanksgiving dessert recipe that everyone should include in their family cookbook.
I found this super fun pie plate at Tuesday Morning, and it is the perfect accessory for this pie. I also found a new pie server that is as pretty as it is functional. Pair them up with a new table runner, linens and some festive decorations, and Thanksgiving dessert is served. Tuesday Morning even had a great selection of Thanksgiving themed paper plates, which makes Thanksgiving even easier!!
Now is the time to get prepared for your Thanksgiving festivities. I’m sharing this perfect holiday dessert with you, so all you need is a trip to Tuesday Morning (find the location nearest you HERE) to pick up all of your holiday baking necessities!
And for even more Thanksgiving inspiration, check out the Thanksgiving Traditions Pinboard on Pinterest!
Creamy Coconut Pie
1 9-inch pie crust, fully baked
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/4 cup all-purpose flour
Dash of salt
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
1 cup heavy whipping cream
1 cup sweetened, shredded coconut
1/3 cup toasted coconut
Combine the gelatin and the water in a small bowl. Set aside.
Combine the sugar, flour and salt in a small saucepan. Whisk in the milk and cook over medium heat until the mixture comes to a boil. Cook for 1 minute, then remove from the heat. Stir in the gelatin mixture. Refrigerate until completely cooled and thickened.
Once cool, whisk in the extracts.
In a separate bowl, beat the cream until stiff peaks form. Fold the whipped cream into the mixture, followed by the coconut. Spread the mixture into the cooked pie crust.
Refrigerate at least 4 hours. Top with toasted coconut before serving.
Makes 1 9-inch pie.
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