Coconut Cream Pie

by - December 15, 2010

Are you ready???
I am about to share with you the recipe for my most requested dessert.
Notice I did not say my most requested recipe.  This dessert is not super easy to takes a little time.
But, it is the dessert that when you enter a room, everyone will sigh.
Stay with me, and I will give you step by step directions to make the perfect coconut cream pie.  I actually made my first coconut cream pie when I was a senior in home economics class in high school.  (I had a very patient home economic's teacher.)
Several years later, I got some advice from a sweet little lady in my community on how to make this pie even better.  This is the recipe I will share with you today.
You will need:
1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, slightly beaten
2 Tablespoons melted butter
1/2 teaspoon vanilla
1 cup coconut
1 baked pie shell
First, you will need to scald your milk.
Just place in a saucer and heat the milk until it starts to bubble.
I can usually tell it is ready when a film starts to coat the bottom of the pan.
Then, go ahead and seperate the yolks from the whites of the eggs.
Slightly beat the egg yolks with a fork.
Next, mix cornstarch, sugar, and salt and place in a double boiler.  (I have a homemade double boiler that I have used for years.)
Gradually add the hot milk to the mixture and cook until it thickens.
Now you're going to temper the eggs, by adding a little of the hot mixture to the eggs and stirring.  Do this 3-4 times.
Now, you can add the eggs to the hot mixture.
Cook this mixture in the double boiler for 5 minutes.
Remove from double boiler and allow to cool.
Make sure your pie crust is ready.
(Baked and cooled.)
When filling has cooled, add melted butter, vanilla, and coconut.  Stir.
Put filling into pie crust (Sorry, I forgot to make a picture here.)
Now, prepare meringue.
You will need the three egg whites and 1/4 teaspoon cream of tartar. (I usually let the egg whites set out while the pie cools...this brings them to room temperature before beating.  I also use a little trick of adding a fourth egg white to make the meringue taller on the pie.)  You are going to beat and beat the egg whites on high speed with a hand held mixer until soft peaks form.
This is what soft peaks look like:
Stop beating and add 6 Tablespoons of sugar.  Beat again on high until stiff peaks form.  They look like this:
Cover the pie filling with the meringue all the way to the edge of the crust.
Use your spoon to make pretty peaks  with the meringue.  Then, sprinkle a little coconut on the top.
Bake at 350 degrees until coconut starts to lightly brown.  (Watch the pie closely so nothing burns.)

And there you have delicious coconut cream pie.Try now to resist the urge to stick your face in the middle and begin eating.
Tidy Mom I'm Lovin It Fridays

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