Coconut Cream Pie

April 24, 2011

Happy Easter everyone!  For some reason I have had this crazy yearning for coconut cream pie.  I think it has something to do with recently recalling memories of sharing a piece with my mom at good old MCL Cafeteria (a place we went quite often for lunch when I was young).  Thanks for sharing mom!    

This recipe is a tride and true one from the Better Homes and Gardens Cookbook.  I found that I only needed to add a little bit of salt to the custard to enhance that delicious coconut flavor.  It's easy, so go ahead, give it a try.

Coconut Cream Pie

Adapted from Better Homes and Gardens

Ingredients:

1 prepared pie crust

4 eggs

3/4 cup sugar

1/4 cup cornstarch

2 1/2 cups milk

1 tablespoon butter

1 1/2 teaspoons vanilla

1 cup flaked coconut

1/2 teaspoon Kosher salt (this is my addition, but totally necessary to really bring out the coconut flavor)

Directions

1. Cook pie crust.  Prick the bottom and sides of pastry with a fork.  Bake with pie weights or beans  at 450'F for 8 minutes or according to package directions.

2. Separate egg yolks from whites; set whites aside for meringue.



Separate eggs one at a time before adding to your bowl



3. For filling, in medium saucepan combine sugar and cornstarch.  Gradually stir in milk.  Cook and stir over medium-high heat until thickened and bubbly; reduce heat.  Cook and stir for 2 minutes more.  Remove from heat.  Slightly beat egg yolks with a rotary beater or fork.  Gradually stir about 1 cup of the hot filling into yolks.  Add egg yolk mixture to fillin in saucepan.  Bring to a gentle boil; reduce heat.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in butter, vanilla and coconut.  Keep filling warm; prepare meringue (see next).

4. Pour warm filling into baked pie shell.  Spread meringue over warm filling; seal to edge.  Bake in a 325'F oven for 30 minutes.  Cool on a wire rack 1 hour.  Chill 3-6 hours before serving; cover for longer storage.

Meringue for Pie

Ingredients:

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/3 cup coconut

Directions:

1. Allow egg whites to stand at room temperature for 30 minutes.  In a large mixing bowl combine egg whites, vanilla, and cream of tartar.  Beat with an electric mixer on medium speed about 1 minute or until soft peaks form.

2. Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 mintues more or until mixture forms stiff, glossy peaks and sugar dissolves.

Stiff peaks

3. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage.  Sprinkle with coconut.  Bake as directed above.