3 girls, me, and a recipe

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Monday, November 16, 2009

Old fashioned Coconut Cream Pie

Today I am bringing you my familys all-time favorite pie! Yay pie! The other day I was going over our Thanksgiving menu with my husband and he said "yea yea yea but what about the pie"? We all became big fans of this pie when his grandmother (RIP Memaw) would make it for the holidays. She would literally make everyones favorite pie. If that meant there were 9 different kinds of pie then so be it. We loved bringing home the leftovers. Boy but that woman could cook. We always just loved the coconut (we would taste the others just to make sure, it was only right-ha!). You start out with a baked pie shell just like this one here-

Mix your sugar, cornstarch and salt in a saucepan, gradually add your 3 c. milk
Stir constantly...
Keep on going....til it thickens and boils for one minute.
Stir half of hot mixture into 3 slightly beaten egg yolks.

Just like this....

Then put it all back in the saucepan and cook another minute. Add all but 3 tablespoons coconut and vanilla and mix well.

Pour into your baked shell.

Now for the meringue.(Dont be nervous. Sometimes it make me nervous).
Beat egg whites, salt and cream of tarter til soft peaks form. Gradually add sugar and 1/2 teaspoon vanilla. Spread this over your filling making sure your touch all sides. Sprinkle that 3 tablespoons coconut you saved over the top. Bake at 350 for about 10 minutes.
Old fashioned Coconut Cream Pie
9 inch baked pie shell
2/3 cup sugar
3 tbsp. corn starch
3 c. milk
3 eggs, seperated
1 cup shredded coconut
1 tsp. vanilla
1/4 tsp. cream of tartar
Dash of salt
1/4 c. sugar
1/2 tsp. vanilla
Mix sugar, cornstarch and salt in saucepan. Gradually add milk. Cook over medium heat, stirring constantly until mixture thickens and begins to boil. Let boil for 1 min. Remove from heat and stir half of the mixture into 3 egg yolks, slightly beaten. Blend it back in with remaining hot mixture. Cook another minute. Remove from heat. Reserve 3 tablespoons coconut mix in the remaining coconut and 1 tsp. vanilla. Pour into pie shell. Beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar and vanilla while beating. Spoon over filling making sure to reach the edges. Sprinkle with reserved coconut. Bake at 350 for about 8-10 minutes or until golden.
I hope everyone has a wonderful week!

1 comment:

Mommy's Kitchen said...

Beautiful Joan I am getting ready to post my favorite Pie. Chocolate Cream Pie. We are thinking alike this holiday.