Coconut Cream Pie
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| Recipe Rating: | |
| Category: | Pies |
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 |
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Judy FewLightly SaltedFort Worth, TX (pop. 741,206)nanajc2004Member Since Aug 2010Judy's Notes:
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.Directions
Mix sugar, flour and milk in a saucepan and cook over medium heat, stirring constantly till bubbly around the edges.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.Remove from heat, add vanilla and 1 1/2 cups coconut.Pour into baked pastry shells. Top with meringue and sprinkle with remaining coconut.Bake in a 375 degree oven until lightly browned.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.
Comments
1-12 of 21 comments
Rikki Stephens
kitalynn
Nov 24, 2010
I like the sound of this recipe....it is not instant (instant pudding and coconut) but it doesn't seem like hours and hours in the kitchen...also I am excited to try the way you do the meringue, I have never heard of doing it this way before and I have always been intimidated by meringue....I will let you know how this goes.
Judy Few
nanajc2004
Jun 22, 2011
Natalie, I'm so sorry it didn't turn out well for you. It sounds like maybe you didn't let it cook long enough after you added the egg yolks. I can't really tell you how long I cook it, I just kinda go by the way it looks and feels. But I do cook it(maybe 5 minutes? gosh, I'm guessing)after it returns to a boil. You do need to stir it just about all that time so it doesn't stick and burn on the bottom of the pan. I don't know if I put that in the instructions or not...guess I'd better go check it out.
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