Coconut Cream Pie

1
Judy Few

By
@nanajc2004

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.

Rating:
★★★★★ 9 votes
Comments:

Ingredients

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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

How to Make Coconut Cream Pie

Step-by-Step

  • 1Mix sugar, flour and milk in a saucepan and cook over medium heat, stirring constantly till bubbly around the edges.
  • 2Remove 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.
  • 3Remove from heat, add vanilla and 1 1/2 cups coconut.
  • 4Pour into baked pastry shells. Top with meringue and sprinkle with remaining coconut.
  • 5Bake in a 375 degree oven until lightly browned.
  • 6NOTE: 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.

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About Coconut Cream Pie

Course/Dish: Pies




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