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- Coconut Cream Pie
Serves/Makes:1 9" pie
- 1 baked 9" pie shell
- 2 cups (475 ml) milk
- 3 eggs, separated
- 2/3 cup (150 ml) to 3/4 cup (175 ml) sugar
- heaping 3 tbsp (45 ml). all purpose flour or self rising (doesn't matter)
- dash of salt
- 1/2 stick real butter (1/4 cup)
- hand full of coconut
- 3 egg whites (at room temperature)
- level 6 tbsp (90 ml). sugar
- 1/4 tsp (1 ml). to 1/2 tsp (2 ml). cream of tartar
- 1/2 tsp (2 ml). vanilla flavoring
- Preheat Oven to 350 degrees (175 C.).
- Put milk in a 2 qt. to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat.
- Mix together the flour, sugar and salt, and sit aside
- After the milk is warm, add the flour mixture to it, using a whisk to stir as you pour it in.
- Continue to whisk as it cooks, whisk regularly then as it starts to thicken, make sure you are whisking constantly.
- When mixture is beginning to thicken up, beat the egg yolks slightly and add approximately 1/2 cup (125 ml) of the hot mixture to the egg yolks and mix it together with the whisk, then add the egg yolk mixture to the hot mixture, whisking constantly.
- Continue to cook and whisk until thick (as pudding),(may want to test, by taking out a little and letting it cool, and see if it is as thick as you want it,take the pan off the heat while you test, where you will not burn or overcook, if not quiet thick enough, put back on and cook until it is as thick as you want it) (make sure you keep the mixture stirred up off the bottom of the pan, because it will stick, that is the reason you are whisking it, and do not try and cook it too fast, medium heat is plenty)when it is as thick as you want it(and remember, as it cools it gets thicker) take it off the heat and add the butter and coconut, and stir until the butter is melted.
- Let it cool a little, then pour it into a cooled precooked pie shell.
- Put the meringue on top, making sure that the meringue touches the sides of the pie shell so it will not shrink away fron the pie while browning.
- Sprinkle some coconut on top of the meringue.
- Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it.
- Beat the egg whites until frothy and then add the cream of tartar, then start adding the sugar, 1 tbsp (15 ml). at at time.
- Beat until they form stiff peaks.
- Add the vanilla flavoring.
- Put on top of the pie and bake as above.
- My Aunt Gertrude Harper is one of the best cooks in the country. She is getting up in age. My husband, Jerry, and everyone else, loves her Coconut Pies. Jerry told her if she got to feeling like she was going to die, to fix some of them and put in the freezor for him to have later. Ha. Since this is impossible, I have learned to cook them, myself, and they are ALMOST as good as my Aunt Gertrude's. We always think of her when we have one of thes great pies. Aunt Gertrude Married my Uncle Marvin when she was just a young girl, and has out lived him and one of her son's. She is very special to me!! Even though she is not a blood Aunt, I could not love her any more, if she was.
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