Judy's StoryThis 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.
1 1/2 c
pie shell, baked
1Mix sugar, flour and milk in a saucepan and cook over medium heat, stirring constantly till bubbly around the edges.
2Remove 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.
3Remove from heat, add vanilla and 1 1/2 cups coconut.
4Pour into baked pastry shells. Top with meringue and sprinkle with remaining coconut.
5Bake in a 375 degree oven until lightly browned.
6NOTE: 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.
About this Recipe
Lillian Russo Lilliancooks - Aug 11, 2010
I love coconut cream pie! The only one I ever had was Entenmann's brand...you know, the kind you buy in food stores! I'm printing this one out! Thanks Judy!
Donna Brown gabbiegirl - Aug 11, 2010
Coconut cream pie is absolutely one of my favorites! Thank you.
Marilyn Poirier mjpoirier01 - Aug 15, 2010
I love coconut cream pie was looking for an easy recipe this sounds pretty easy to me. thanks
Britt Turner Faery - Aug 17, 2010
The Real Deal...great recipe, Thank You very much!