COCONUT CREAM PIE

Teresa G.

By
@BlueGinghamApron

A cream pie classic. We love it!


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1
baked pastry shell or graham cracker pie crust

CREAM FILLING:

1/2 c
all purpose flour
2/3 c
granulated sugar
1/2 tsp
salt
2 c
whole milk
3 large
eggs, separated (yolks for filling, whites for meringue)
2 Tbsp
butter, softened
2 tsp
pure vanilla extract
1 c
sweetened flaked coconut

MERINGUE:

3 large
egg whites
1/4 tsp
cream of tartar
4 1/2 Tbsp
granulated sugar
1/2 tsp
pure vanilla extract
1/4 c
sweetened flaked coconut

Step-By-Step

1In top part of a double, combine flour, sugar and salt.

Step 2 Direction Photo

2Add 1 cup milk; stir until smooth; stir in remaining milk.

3Add an inch of water to bottom part of double boiler and bring to boil; reduce heat to medium.

Step 4 Direction Photo

4Place pan with the milk mixture over (not in) the boiling water.

Step 5 Direction Photo

5Cook, stirring constantly to avoid lumps, for 10 minutes (until it reaches the consistency of thick pudding.) Remove from heat.

6Slightly beat 3 egg yolks.

Step 7 Direction Photo

7Add approximately 1/2 to 2/3 cup of hot mixture to yolks and mix well; add yolk mixture to pudding mixture in pan and mix well.

Step 8 Direction Photo

8Return to heat and cook until thickened (2-3 minutes.)

Step 9 Direction Photo

9Remove from heat; stir in butter and vanilla until butter is melted and vanilla is well incorporated.

Step 10 Direction Photo

10Stir in 1 cup coconut; set aside.

Step 11 Direction Photo

11Place crust on a baking sheet and set aside while making the meringue. Place oven rack in middle position and preheat oven to 375 degrees F.

12Using an electric mixer, beat egg whites until frothy.

Step 13 Direction Photo

13Add cream of tartar and beat until soft peaks form.

Step 14 Direction Photo

14While beating, very slowly add sugar; continue beating on high speed until stiff peaks form.

15Add 1/2 teaspoon vanilla extract and beat until incorporated.

Step 16 Direction Photo

16Pour hot filling into pie shell; top with meringue, making sure to spread meringue all the way to make contact with the edge of the pie shell.

17Sprinkle meringue with scant 1/4 cup coconut.

Step 18 Direction Photo

18Bake on sheet at 375 degrees F for 10 to 12 minutes, until meringue is lightly browned (keep an eye on it!)

Step 19 Direction Photo

19Remove from oven and allow to rest on counter for at least an hour, then place in refrigerator for at least another hour before serving.

20Keep refrigerated.

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom