Coconut Cream Pie

My Mother’s favorite Pie was Coconut Cream Pie and as kids, we didn’t care for the coconut so perhaps that is why she liked this pie….she had it all to herself! Way to go Mom! You were pretty clever and I wish I would have thought of something like that when raising my kids.  🙂

I happen to really like coconut pie, I think it was an acquired taste for me because the coconut seemed dry when it was browned on the meringue in the oven.

I’ll fight you for a piece now…well, I won’t fight you…but I will try to distract you while I grab a bite! 😉

Coconut Cream Pie

2014-02-10 21:09:42

A delicious creamy pie loaded with coconut both in the filling and on the meringue!

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Ingredients

1. 1/3 cup flour
2. 2/3 cup sugar
3. 1/4 teaspoon salt
4. 2 cups milk (scalded)
5. 3 slightly beaten egg yolks
6. 2 tablespoons butter
7. 1/2 teaspoon vanilla
8. 1 cup moist, shredded coconut
9. 1/2 cup shredded coconut
10. 1 baked 9 inch pastry shell

Instructions

1. Mix flour, sugar and salt in a heavy sauce pan
2. Gradually add milk
3. Add the 1 cup of coconut
4. Cook over moderate heat, stirring constantly until mixture thickens and boils
5. Cook 2 minutes and remove from heat
6. Add small amount to egg yolks (tempering)
7. Stir into remaining hot mixture and cook 1 minute, stirring constantly
8. Add butter and vanilla and let cool slightly
9. Pour into the baked pastry shell and set aside to cool

Meringue

1. 3 egg whites, stiffly beaten
2. 1/4 teaspoon cream of tartar
3. 6 tablespoons sugar
4. Add the egg whites into a stand or hand held mixer (I prefer to have my hands free so I use a stand mixer)
5. Beat the egg whites until frothy
6. Add the sugar and cream of tartar gradually
7. Continue beating till mixture is stiff and glossy and holds a stiff peak (use a spoon to dip and lift the whites and if it does not drip back into the mixture, they are ready)
8. Spread the meringue over the pie sealing to the edge of the pastry
9. Sprinkle the 1/2 cup of coconut over the top of the meringue
10. Bake in 350 degree oven until delicately browned, about 12-15 minutes

Notes

1. I love making this pie from scratch..the above recipe.
2. However, if you are short on time, you can buy the packaged Jell-O, coconut or plain vanilla pudding and pie filling mix and use that as your pie filling.
3. To have a nice deep filling, I would recommend using two boxes. Each pie filling box requires 2 cups of milk (check the recipe on the box) and can be made in a short amount of time.
4. You can also use a store bought pie shell.

By Kari

Me and My Captain https://meandmycaptain.com/