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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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

Directions Step-By-Step

1
Preheat oven to 425°F.
2
Combine 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
3
Beat 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.
4
Beat 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.
5
Spread 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