Tuesday, January 20, 2009

Coconut Cream Pie

Winter weather & baking seem to go hand & hand. Lately we have been indulging on pies.


¼ c. cornstarch
2/3 c. sugar
½ tsp. salt
3 c. milk
3 eggs, separated
1 tsp. vanilla
3/4 c. flaked coconut
1 baked 9 inch pie shell

Combine cornstarch and 2/3 cup sugar with salt in top of double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until thickened. Cover; cook 10 minutes longer, stirring occasionally. Beat egg yolks; blend a small amount of hot mixture into egg yolks, mixing well. Stir egg yolks into remaining hot mixture. Cook over boiling water 2 minutes, stirring constantly. Remove from water and stir in vanilla and coconut. Cool; then pour into pastry shell.

Meringue: Beat egg whites until foamy and add 1/4 teaspoon cream of tartar. Continue beating; add 6 table¬spoons of sugar and beat until stiff peaks form. Spread meringue over pie and seal edges well. Sprinkle ¼ cup coconut over the top. Bake at 425° for 5 minutes.


Anonymous said...


Jennifer said...

That sounds good! Thanks for the recipe!

Mary Humphrey said...

I can smell it baking. :)

DayPhoto said...

My favorite! And yours looks just perfect!


Sandy said...

My husband loves coconut cream pie. He is also the baker in the family. I copied the recipe for him to try. Your photo is luscious!

Hidden Brook Farm said...

Thank you all! Cream pies seem to be one of those things you either love or hate; but they always have the eye appeal:)

Have been on a bread kick this past week, will post one of my favorites soon.