My Grandmothers Coconut Cream Pie |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Pie to die for. Ingredients:
1 pie shell, baked |
filling |
3/4 c. sugar |
1/2 t. salt |
3 t. cornstarch |
2 t. flour |
3 c. milk (or half-and-half, or 2:1 milk and cream, if you want it richer) |
5 egg yolks, beaten |
1 3/4 c. sweetened coconut |
meringue |
5 egg whites, room temperature |
1/2 c. sugar |
1/4 t. cream of tartar |
1/4 c. sweetened coconut |
Directions:
1. Preheat the oven to 450.
2. First, the pie shell. If you use one of those supermarket pie shells you unroll, you'll have to roll it out some more, because they contain too much fat and they shrink. Roll it out enough that you can lay it in the pan and crimp a substantial rim around the outside. Bake it according to recipe or package instructions.
3. Mix the sugar, salt, cornstarch, and flour together in a heavy pan. Over medium heat, gradually blend in the milk. Cook, stirring constantly, until it thickens. Quickly beat a couple of spoonfuls of the hot filling into the egg yolks to temper them, then mix them into the filling, and cook, stirring constantly, for three minutes. Turn off the heat, add the coconut, and pour into the pie shell.
4. Make the meringue. Start beating the whites in a clean bowl. Add the cream of tartar, and beat until foamy. Start beating in the sugar, a couple of tablespoons at a time, and beat until the whites are stiff and glossy, but not dry. Plop the meringue all over the edges first, then the middle. Seal the meringue to the edges of the crust (if you don't do this, the meringue will weep), then smoosh it around with a spoon so it covers the whole pie. Use the spoon to swirl it all over, then sprinkle the coconut on top. Bake until the meringue is golden and the coconut brown and toasted (watch it closely). Let the pie cool at least an hour before you eat it (or try, anyway).
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