Last Wednesday, I decided I was in the mood for coconut pie. I noticed a recipe in one of Mom’s Taste of Home magazines and decided to take to the challenge and make my own. (My recipe is slightly modified). It was quite good – even though I’m not a fan of meringue. Give me some Cool Whip any day. 🙂 Mom, Bo, and I managed to polish off over half a pie as our afternoon snack that day.
***For those of you who are local — I loved the coconut pie and chocolate pie that they use to make at Skipper’s Galley. If you have either of those recipes, please share!!***
Bo had never had coconut before and even though he liked it – he did have a few red blotches after eating. Luckily, they went away fairly quickly and there didn’t seem to be any long-term consequences.
Coconut Cream Pie
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, beaten
1/2 cup flaked coconut
1 1/2 tsp vanilla extract (I prefer coconut extract)
1 pie crust, baked
3 egg whites
1/4 tsp. cream of tartar
1/4 tsp vanilla
6 Tbsp. sugar
1/4 cup flaked coconut
In a heavy saucepan, combine sugar, cornstarch, and salt. Add milk, stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low and cook and stir for 2 minutes longer. Remove from heat Stir a small amount of the hot filling into the egg yolks, then return all to the pan, stirring constantly. Bring to a gentle boil and cook for 2 minutes. Remove from heat and stir in the coconut and vanilla. Pour into prepared shell.
In a small bowl, beat the egg whites, cream of tartar, and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350 for 20 minutes or until golden brown. Cool on on a wire rack and then refrigerate.