WHY I LOVE THIS RECIPE: My grandmother would always make this pie in the summertime for dessert on the porch after dinner. I do not know why she baked it only in the summer. when I make it I always have fond memories of her and those summer days in the midwest. The whole family loved this pie. And we all marveled at how the meringue was stiff and strong and tasted so soft. As kids meringue was magical.
Coconut Cream Pie
Servings: 6 servings
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Ingredients
- ⅔ cup sugar
- ½ cup flour
- ½ tsp salt
- 2 cups scalded milk
- 3 eggs, separated and yolks slightly beaten
- 2 Tbsp butter
- 1 tsp vanilla
- ½ cup coconut
- ⅓ cup sugar
- 1 pre-baked 9 inch pastry shell
Instructions
- Preheat oven to 350° for meringue.
- Mix ⅔ cup sugar, flour, and salt in a double boiler pan.
- Gradually stir in scaled milk (heated to about 180° and set over warm water.
- Stir thoroughly until thickened.
- Cover and cook 10 minutes, stirring a few times to keep smooth.
- Blend a small amount of hot mixture into slightly beaten egg yolks. Then combine with the mixture in a double boiler.
- Cook about 2 minutes, stirring constantly. Add butter and vanilla.
- Stir in coconut.
- Cool slightly. Pour into cooled, baked pastry shell.
- Cover with meringue made by gradually adding ⅓ cup sugar into the remaining egg whites beaten to stiff peaks.
- Bake meringue on a piece of parchment paper in 350° oven for about 15 minutes. Top on the coconut cream pie and chill.
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