I have never made a coconut cream pie, until last night. During the holidays this pie was always made by Granny, my mom or aunt. Last night Kenny asked for a chocolate pie. Well I did not have the chocolate, so we went with the coconut.
It turned out amazing, so delicious. I used the original Better Home and Gardens recipe and the meringue from My Aunt. Her coconut cream pie recipe is very similar. She uses 2 eggs, 1/2 cup of sugar, no butter, and for milk she uses 1 cup of evaporated milk with 1 cup of water, plus 1/4 tsp of salt.
From memory, they both tasted the same. I will have to try her’s next. Defiantly should have followed the meringue instructions more closely. I just dumped and mixed, so I didn’t get the fluffy tall meringue. Hey, it didn’t shrink.
3/4 cup sugar
1/4 cup cornstarch
3 cups of milk
4 eggs yolks (save the whites)
1 tablespoon of butter
1 1/2 teaspoon of vanilla
1 1/3 cup shredded coconut
4 egg whites
1/2 teaspoon of vanilla
1 teaspoon of cream of tartar
6 tablespoons of sugar
PIE CRUST: Let pie crust sit out for about 20 minutes to come to room temperature. Roll out and place into a 9-inch pie plate.
Fold pie crust edges under and flute. You can use your finger and thumb or a fork to flute. Here is a link to show you step by step on how to flute your pie shell. Prick bottom of pie crust and sides with fork to prevent bubbling up when cooking. Brush with egg whites. This will help the pie crust from becoming soggy once the pudding is added.
Bake at 450 degrees for 10-12 minutes. Let cool.
FILLING: In a medium sauce pan combine sugar and cornstarch. Gently add in milk whisking vigorously till smooth.
Cook over medium-high heat stirring constantly, until thickened and bubbly. Reduce heath and cook another 2 minutes. Remove from heat.
Separate egg yolks and keep egg whites for meringue. Set whites aside.
Beat yolks lightly and add in 1 cup of the hot filling. Mix well. Pour back into sauce pan with the rest of the filling. Bring to a gentle boil, stirring constantly for about 2 minutes. Remove from heat.
Stir in butter, vanilla and 1 cup coconut.
Pour into the baked pie shell. Set aside.
MERINGUE: Bring egg whites to room temperature.
In a glass mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed for about a minute till soft peaks form.
Then gradually add in 1 tablespoon of sugar at a time beating on high for about 4 minutes until glossy peaks.
Softly top pie with the meringue. Make sure meringue touches all sides of the crust. Sprinkle 1/3 cup of shredded coconut on top of meringue before baking.
Bake at 350 degrees for 12-15 minutes. Check often to make sure it doesn’t get too brown. Let cool before cutting.