coconut cream pie
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.
prep time
cook time
method
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yield
Ingredients
- 1 1/2 cups sugar
- 1/2 cup flour
- 2 cups milk
- 4 - eggs, separated
- 1 teaspoon vanilla
- 2 cups coconut, divided
- 2 - pie shell, baked
How To Make coconut cream pie
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Step 1Mix sugar, flour and milk in a saucepan and cook over medium heat, stirring constantly till bubbly around the edges.
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Step 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.
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Step 3Remove from heat, add vanilla and 1 1/2 cups coconut.
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Step 4Pour into baked pastry shells. Top with meringue and sprinkle with remaining coconut.
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Step 5Bake in a 375 degree oven until lightly browned.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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