Food

Coconut Cream Pie

As promised, here is my grandmother’s recipe for coconut cream pie. It is a variation of her chocolate cream pie, and it’s delicious. I know coconut is not for everyone, but I love it, and it’s a great summer flavor.

And should you want the chocolate version, just replace the coconut with a Hershey’s bar and add 3 Tbsp of cocoa to the flour mixture. 🙂

This recipe calls for a baked pie shell. You can either buy one from the freezer section (Marie Callender makes a good one) or make your own! I went the homemade route and used the following ingredients:

1 ½ c sifted all-purpose flour
½ tsp salt
½ c shortening
4-5 Tbsp cold water

I cut the shortening in to my flour and salt using a pastry cutter and then added a tablespoon of water at a time until I had a soft, pliable dough. This one can be rolled out right away; I used parchment paper with flour, which made it easier to transfer to the pie pan.

The crust baked at 450 degrees Fahrenheit for 10 minutes and then set out to cool. Then I got to work on the filling! (My crust doesn’t look the prettiest here, but the filling will cover most of it, and it tastes delicious!)

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You want to prepare as much as you can ahead of time because once it starts to thicken, you have to move fast! I measured and combined the sugar, flour, and salt in a small bowl and set it aside. In another small bowl, I cracked the egg yolks and whisked it with water. The remaining ingredients sat close by and ready to incorporate! (The coconut and butter were measured out, and a teaspoon sat next to the vanilla.)

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I heated up my milk in a sauce pan over medium heat and then stirred in the flour mixture. Then I turned it up to high to bring it to a boil. It began to thicken pretty quickly, and then I added the egg yolks.

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Off the heat, I stirred in vanilla, butter, and coconut until it was combined. I poured it in my cooled pie shell and then immediately placed it in the fridge. Mine sat and cooled overnight, and I prepared the meringue topping the next day, close to when it would be eaten.

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For the meringue, I used my KitchenAid to beat the egg whites with salt and cream of tartar. Once soft peaks formed, I added the sugar gradually and left it on high until stiff peaks formed. (Meanwhile, I preheated the oven and removed the cooled pie from the fridge.) Then I spread the meringue onto the top of the pie with a spatula, created a little bit of texture, and baked it for 12 minutes at 350 degrees. After it came out of the oven, I let it sit on the counter until time to enjoy it! Yum!

Recipe for Coconut Cream Pie
From the kitchen of Leslie’s Grandma Johnie

Ingredients for Coconut Cream Pie:
1 ¼ c sugar
3 heaping Tbsp flour
¼ tsp salt
3 egg yolks
1 Tbsp water
2 c milk
1 tsp vanilla
1 Tbsp butter
1 c coconut
1 baked 9-inch pie shell
Meringue or whipped topping

Ingredients for Meringue:
3 egg whites
1/8 tsp salt
¼ tsp cream of tartar
6 Tbsp sugar

Directions for Coconut Cream Pie:
Mix sugar, flour, and salt together; set aside. Add water to egg yolks and beat slightly; set aside. Heat milk in a large sauce pan. Blend in sugar, flour, salt mixture. Bring to a boil, stirring constantly. When mixture begins to thicken, add in egg yolks, stirring constantly. Remove from heat and blend in vanilla, butter, and coconut. Pour into a baked 9-inch pie shell. Cool in fridge. If using whipped topping, put on cooled pie and refrigerate. If using meringue, see below:

Directions for Meringue: Beat egg whites and salt with cream of tartar at high speed until soft peaks form. Add sugar gradually, beating on high until meringue stands in stiff peaks. Spread over cooled pie filling and seal to edge. Bake at 350 degrees Fahrenheit for 12-15 minutes, until browned, and then let pie sit out until time to eat! (Prepare the meringue the day you plan to eat the pie. Leftovers can go in the fridge – the meringue just won’t look as pretty afterwards!)

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