mema's coconut cream pie
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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!
(2)
yield
8 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For mema's coconut cream pie
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3/4 csugar, divided
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1/4 ccornstarch
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1/2 tspsalt
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2-1/2 cmilk
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3eggs, separated and at room temperature
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1 cflaked coconut, divided
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1 Tbspbutter, softened
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1-1/2 tspvanilla extract, divided
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1/4 tspcream of tartar
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19 inch pie shell, baked
How To Make mema's coconut cream pie
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1Preheat oven to 425°F.
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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
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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.
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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.
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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.
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