Coconut Cream Pie

Coconut Cream Pie is one of my dad's favorites.  I don't like coconut, so I had never made one before.  After several nights of hearing him wish for a slice of coconut cream pie for dessert, I decided to surprise him with one.  It was definitely a hit!

Bake your pie crust

Make the filling

Make the meringue topping

Sprinkle with coconut and bake

Coconut Cream Pie

¾ cup sugar

¼ cup cornstarch

1/8 teaspoon salt

3 cups milk

3 egg yolks, beaten

¾ cup flaked coconut, divided

1-½  Tablespoons butter or margarine

1 teaspoon vanilla extract

1 9-inch baked pie crust

3 egg whites, at room temperature

¼ teaspoon plus 1/8 teaspoon cream of tartar

¼ cup plus 2 Tablespoons sugar

1. Combine the sugar, cornstarch, and salt in a saucepan.  In a medium bowl, combine the milk and beaten egg yolks.  Gradually stir the milk/egg mixture into the saucepan.  Stirring constantly, place over medium heat until it is boiling and thickened, then cook, stirring constantly for 1 more minute.  Take off the heat and stir in ½ cup coconut, butter, and the vanilla; pour into the baked pastry shell, then immediately cover the filling with waxed paper.
2. Beat egg whites and cream of tartar on high for 1 minute with an electric mixer.  Begin gradually adding the sugar, 1 Tablespoon at a time.  Beat for 2 to 4 minutes, or until stiff peaks form and the sugar has dissolved.  Remove the waxed paper and spread the meringue over the filling (which should still be hot), spreading it all the way to the edges of the pan.   Sprinkle with ¼ cup coconut.  Bake at 350 degrees until golden brown, about 12 to 15 minutes.  Cool, then serve.

Makes one 9-inch pie

Adapted from Southern Living 1984 Annual Recipes

~Posted by Karen