COCONUT CREAM PIE

Teresa *G*

By
@BlueGinghamApron

A cream pie classic. We love it!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1
baked pastry shell or graham cracker pie crust

CREAM FILLING:

1/2 c
all purpose flour
2/3 c
granulated sugar
1/2 tsp
salt
2 c
whole milk
3 large
eggs, separated (yolks for filling, whites for meringue)
2 Tbsp
butter, softened
2 tsp
pure vanilla extract
1 c
sweetened flaked coconut

MERINGUE:

3 large
egg whites
1/4 tsp
cream of tartar
4 1/2 Tbsp
granulated sugar
1/2 tsp
pure vanilla extract
1/4 c
sweetened flaked coconut

Step-By-Step

1In top part of a double, combine flour, sugar and salt.
2Add 1 cup milk; stir until smooth; stir in remaining milk.
3Add an inch of water to bottom part of double boiler and bring to boil; reduce heat to medium.
4Place pan with the milk mixture over (not in) the boiling water.
5Cook, stirring constantly to avoid lumps, for 10 minutes (until it reaches the consistency of thick pudding.) Remove from heat.
6Slightly beat 3 egg yolks.
7Add approximately 1/2 to 2/3 cup of hot mixture to yolks and mix well; add yolk mixture to pudding mixture in pan and mix well.
8Return to heat and cook until thickened (2-3 minutes.)
9Remove from heat; stir in butter and vanilla until butter is melted and vanilla is well incorporated.
10Stir in 1 cup coconut; set aside.
11Place crust on a baking sheet and set aside while making the meringue. Place oven rack in middle position and preheat oven to 375 degrees F.
12Using an electric mixer, beat egg whites until frothy.
13Add cream of tartar and beat until soft peaks form.
14While beating, very slowly add sugar; continue beating on high speed until stiff peaks form.
15Add 1/2 teaspoon vanilla extract and beat until incorporated.
16Pour hot filling into pie shell; top with meringue, making sure to spread meringue all the way to make contact with the edge of the pie shell.
17Sprinkle meringue with scant 1/4 cup coconut.
18Bake on sheet at 375 degrees F for 10 to 12 minutes, until meringue is lightly browned (keep an eye on it!)
19Remove from oven and allow to rest on counter for at least an hour, then place in refrigerator for at least another hour before serving.
20Keep refrigerated.

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom