Today is Mother’s Day (of course in my family every day is Mother’s day) so I wanted to give honor to my beautiful mom Doris Lista.
Mom has been a great influence in my life and over the years we have forged a wonderfully candid and dependable relationship. Many of the better qualities I possess can be attributed to mom’s steady character, persistent teaching, and unwavering love. Through many difficult moments, mom taught me perseverance, dignity, hope and faith that in the end everything will work out. And most importantly, mom taught me to value myself as a person despite what others might think, say or do.
In my perspective, mom’s association with 74 Main Street and Lista’s Italian Cuisine was much more behind the scenes than hands-on. Mom’s greatest role in those days was as an anchor for our family and supporter of my dad. Although she did occasionally work at Lista’s, I always think of mom as a school teacher and administrator, and a tax preparer (operating Lista’s Tax Service until she retired at age 72) — and as the love of my dad’s life for 56 years of marriage.
Although mom wasn’t the biggest culinary influence in my life, she did have her moments in the kitchen. I still can’t match my mom’s pot roast or beef stew — mine just never quite tastes as good. And some of her favorite Gailor family recipes were only made by a feel and memory that can’t be passed down. Of course there were the not-so-successful dishes like the one called “Shipwreck” (which I think came from my sister’s high school Home Economics class)… and the name says it all as far as I was concerned. Still, unlike me, one thing mom excels in is baking delicious and sometimes decadent desserts. Mom’s holiday traditional Cream Cheese Fruit Pies were legendary (at least in our family) and her Pineapple Upside down Cake, Cinnamon Streusel Cake, and Chocolate Almond Crunch Cake are melt-in-your-mouth amazing! To this day I request mom’s Sour Cream Chocolate Cake for my birthday every year — I don’t often get it but I still ask.
Funny thing is I remember mom’s favorite dessert, back in the day, was Coconut Cream Pie, she loved Coconut Cream Pie but I can’t recall her ever making it at home. (At Lista’s we had a wonderful baker, Marie Cowan, who was renowned for her pies.) When I was in grade school and mom was still teaching, we used to walk to Lista’s after school to see my Dad and get a snack. I liked french fries… but mom would always order a slice of Coconut Cream Pie and… a Diet Pepsi! The incongruity of that combination still makes me laugh.
So in honor of Mother’s Day and my mom Doris, I offer you this Coconut Cream Pie recipe. This recipe is NOT a coconut custard pie made with eggs and a cooked filling — instead it is a “quick” type recipe using vanilla pudding mix — it’s not the original from Lista’s (those weren’t passed down to me) but it’s probably pretty close from what I remember.
Pretty Close Coconut Cream Pie
Prep time: 15 minutes
Total time: 4 hours including chilling
1 (9 inch) Prebaked Pie Crust (homemade or store bought)
2 (3.4 oz) boxes Instant Vanilla Pudding & Pie Filling Mix
3 1/2 cups Cold Milk
2 cups Sweetened Shredded Coconut
1-2 cups Fresh Whipped Cream – for topping
1/2 cup Toasted Coconut – for topping
1. Prepare and bake one 9 inch pie crust until golden brown. Chill pie crust while making the filling.
2. Add pudding mix to a large bowl, add cold milk and whisk until smooth. Let sit for 5 minutes until soft set, then stir in 2 cups coconut. Pour into prepared pie crust. Cover with plastic wrap and chill for at least 3-4 hours.
3. To make whipped cream use:
– 1 cup cold heavy whipping cream
– 1 tsp vanilla extract
– 2 tbsp powdered sugar
Directions: Using chilled bowl and beaters, beat the heavy cream until it thickens. Add vanilla and powdered sugar (a little at a time) and continue to beat on high until stiff peaks form – about 8-10 minutes depending on mixer speed. Chill until ready to use.
4. To make toasted coconut use:
– 1/2 cup shredded sweetened coconut
Directions: Place a small frying pan over medium-low heat. Add the coconut and break up any chunks using a wooden spoon. Cook, stirring almost constantly, until the coconut begins to steam and brown. Turn the heat to low and continue stirring constantly until the coconut is evenly browned — be careful it will go from brown to burned quickly. As soon as the coconut is browned remove pan from heat and place the toasted coconut on a plate to cool.
5. Before serving, top the pie with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.
There you have it, Coconut Cream Pie that’s pretty close to the one my mom loved to eat at Lista’s. If you were around Brockport NY back in the day and remember eating at Lista’s Italian Cuisine, I hope this post reminds you of the great desserts we served. And if you ever knew my mom, Doris Lista, as a neighbor, teacher, or income tax preparer, or friend I hope you can celebrate her with me on this Mother’s Day. Love you Mom!
Until next time remember, “The Sauce Makes the Difference!”