When I think back on some of the most beloved recipes from my childhood, they’re usually pretty simple. But somehow, those are the recipes that bring back the sweetest memories.
Our cousins were the best. They were older than us, endlessly cool, and somehow still willing to drag us along on all their adventures. They taught us how to play poker, drive a car (well… sort of 😉), and introduced us to a world that seemed so exciting. They played soccer, skied, rode motorcycles, surfed—you name it. I believed everything they told me. It wasn’t until years later that I discovered the scar on Lisa’s leg wasn’t actually from a shark bite!
While all of that chaos was unfolding, our parents were gathered around the table laughing, sharing good food, and listening to our wild stories as we ran in and out of the house. There were six cousins in their family and five in ours, which meant there was always something happening.
We loved going to Aunt Ilene and Uncle Bob’s house. It was warm, comfortable, and welcoming—the kind of place where you could completely be yourself. There was always plenty of food, plenty of laughter, and enough people around to keep everyone entertained.
And then there was this pie.
The strawberries are wonderful, but the real star is the crust. This coconut shortbread crust paired with fresh spring strawberries is pure magic. Every year, we could hardly wait for strawberry season because it meant Aunt Ilene’s strawberry pie would soon be making an appearance.
A huge hug to my Aunt Ilene for sharing this recipe with us. I may have added a little vanilla along the way, but the heart of this recipe is all hers.
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Coconut Shortbread Crust
Ingredients
1/3 cup butter, softened
3 tablespoons sugar
1 egg yolk
2 teaspoons vanilla
1 cup flour
1 cup shredded coconut
Instructions
Cream together the butter and sugar until light and fluffy.
Add the egg yolk and vanilla and mix well.
Stir in the flour and coconut until combined.
Press the mixture evenly into a 9-inch pie plate.
Chill for 30 minutes.
Bake at 350°F for 25–30 minutes, or until lightly golden. Cool completely before filling.
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Strawberry Filling
Ingredients
1/2 cup water
1 cup sliced strawberries
1 1/2 cups whole strawberries
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
2 teaspoons vanilla
2 tablespoons lemon juice
Red food coloring (optional)
Instructions
In a saucepan, combine 1/2 cup water, the sliced strawberries, and vanilla. Simmer until the strawberries soften.
In a separate bowl, whisk together the sugar, cornstarch, and 1/3 cup water. Add to the strawberry mixture.
Bring to a gentle boil, stirring constantly, until the mixture thickens.
Remove from heat and stir in the lemon juice and food coloring, if using.
Spread a thin layer of the strawberry sauce over the cooled crust.
Arrange the whole strawberries in the crust.
Spoon the remaining strawberry sauce over the berries.
Chill until set.
Serve with a generous dollop of whipped cream sweetened with vanilla sugar.
Serve with a generous dollop of whipped cream and enjoy every bite—and every memory.
