Mema's Coconut Cream Pie

Karen Tovey

By
@karen4347

This was one of my mother's recipes and she was well known for her cooking and baking skills. She was an amazing baker and this is a timeless favorite that she used to cook. Enjoy!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
30 Min
Cook:
30 Min

Ingredients

3/4 c
sugar, divided
1/4 c
cornstarch
1/2 tsp
salt
2-1/2 c
milk
3
eggs, separated and at room temperature
1 c
flaked coconut, divided
1 Tbsp
butter, softened
1-1/2 tsp
vanilla extract, divided
1/4 tsp
cream of tartar
1
9 inch pie shell, baked

Step-By-Step

1Preheat oven to 425°F.

2Combine 1/2 cup of the sugar, cornstarch and salt in a saucepan. Add the milk and cook over medium heat, stirring constantly, until mixture thickens slightly. Remove from heat and set aside

3Beat the egg yolks with an electric mixer at high speed until thick and lemon colored. Stir about one-fourth of the custard mixture into the yolks. Blend well. Then stir the blended mixture back into the hot custard. Cook over medium heat for 2 to 3 minutes, stirring constantly. When mixture thickens to custard consistency, remove from heat. Stir in the butter, 3/4 cup coconut and 1 teaspoon of the vanilla until butter has melted. Pour mixture into the baked pie shell.

4Beat the egg whites at high speed with an electric mixer just until foamy. Add the cream of tartar and vanilla, and gradually add the remaining 1/4 cup sugar. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes.

5Spread meringue over the pie filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup coconut. Bake at 425°F for 5 minutes or until meringue is lightly browned.

About this Recipe

Course/Dish: Pies