Coconut Cream Pie

Judy Few Recipe

By Judy Few nanajc2004

This recipe was passed down from my mother...just an old-fashioned coconut cream pie. A little more time consuming than some of the modern recipes, but well worth the effort.

I categorized this as medium because I do not have exact cooking times, and knowing when it is "thick" is sometimes trial and error until you've done it a few times. Other than that, it's easy.


Recipe Rating:
 9 Ratings

Ingredients

1 1/2 c
sugar
1/2 c
flour
2 c
milk
4
eggs, separated
1 tsp
vanilla
2 c
coconut, divided
2
pie shell, baked

Directions

1
Mix sugar, flour and milk in a saucepan and cook over medium heat, stirring constantly till bubbly around the edges.
2
Remove from heat. Stir a little (maybe a half cup - I never measure) of the hot mixture into the egg yolks and mix together. Add back into saucepan and continue cooking and stirring till thick.
3
Remove from heat, add vanilla and 1 1/2 cups coconut.
4
Pour into baked pastry shells. Top with meringue and sprinkle with remaining coconut.
5
Bake in a 375 degree oven until lightly browned.
6
NOTE: I make my meringue by beating the egg whites till foamy, adding 1/4 tsp. cream of tartar. Continue beating till mixture starts to thicken, then add 6 tblsp. sugar, one spoonful at a time, beating after each addition. Beat till stiff peaks form. Pile on top of filling, making sure to spread all the way to the edge of the crust.