Coconut Cream Pie - Grams Way

Cassie *

By
@1lovetocook1x

I just loved my Grandma's Coconut Cream Pie..she didn't put a lot of meringue on it, which I am no big fan of..every time I make this I think of the times we would enjoy hers as a child...Enjoy!


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Comments:

Serves:

8 - 10, depending on the slices

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
sugar
3 c
milk, divided
1/8 tsp
salt
1 c
flaked coconut, i use angel flake
6 Tbsp
corn starch
1 Tbsp
vanilla
3 Tbsp
butter
1 Tbsp
vanilla extract
coconut for garnish
couple drops of yellow food coloring to pudding, for a yellower filling (optionl)
1
9 inch pie crust, baked

MERINGUE ( IF YOU WANT A THICKER MERINGUE, JUST DOUBLE THE RECIPE).

3 large
egg whites
1/4 tsp
cream of tarter
1 Tbsp
corn starch
6 Tbsp
sugar

Directions Step-By-Step

1
Gather ingredients

Preheat oven to 350 degree
2
In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat.
3
Combine remaining 1 cup of milk and cornstarch in a bowl. Mix together well and then add to the hot milk mixture.
4
Cook stirring occasionally until mixture thickens. Add coconut, butter and vanilla; stir until thick.
5
Pour into baked pie shell.
6
Make meringue:

In a large bowl, beat egg whites, cornstarch and cream of tarter at high speed with an electric mixer.

Mix until soft peaks form.

Add sugar one tablespoon at a time, beating well after each addition.
7
Spread meringue onto pie, swirling to make soft peaks. Sprinkle coconut on meringue. Brown meringue in oven. Watch carefully.

Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color.
8
Enjoy...this is one of the best coconut pies I ever had, and it never fails..

About this Recipe

Course/Dish: Pies, Puddings
Main Ingredient: Eggs
Regional Style: American
Hashtags: #coconut, #Meringue