The BEST Coconut Cream Pie!
This is the BEST Coconut Cream Pie I have ever had! I've gone to restaurants and ordered their coconut cream pie only to find that they have used a pudding-type base. I wanted a coconut cream pie that had a yummy custard base. I collected recipes from family and friends and researched and had lots to choose from. THE CHOICES! Oh my! So many different recipes. I finally found the one that was exactly what I wanted and have been using this recipe for years and years and years. The recipe comes from a very old Better Homes and Garden Cookbook. Down below, I'll write the Ingredient List and recipe for you. I'm also putting some links in for some of the tools I use in my kitchen. Just click on the Amazon affiliate links to view or purchase the items. Thanks for watching. If you want more recipes full of details and tips, please visit Southern Glance With Gail.
For measuring spoons and cups, set of 16, click here. https://amzn.to/3mqGC0x
For a silicon whisk to help make smooth caramels, click here. https://amzn.to/3vqp6fC
For 2 adjustable silicone pie crust shields, click on this link. https://amzn.to/3nzFpoc
For the Harrisville Potholder Pro Loom so you can make your own potholders, click on this link. https://amzn.to/3kX9Zq5
For the Harrisville Potholder loops, click on this link. These are fun to make and make excellent gifts. https://amzn.to/30PmE7N
INGREDIENT LIST and RECIPE:
3/4 cup sugar (I use a little bit less than this because the coconut is sweet.)
1/3 cup all-purpose flour OR 3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks (I use the egg whites for meringue.)
2 tablespoons butter
1 teaspoon vanilla (I probably put in 2-3 teaspoons)
1 cup coconut (I use a tad bit more. If you use more, decrease the sugar a little bit.)
1 9-inch BAKED pie shell (If you want to make one, I have a video about this on my channel.)
MERINGUE:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
DIRECTIONS:
In a saucepan, combine sugar, flour or cornstarch (NOT both), and salt. Gradually stir in the milk. Cook and stir using a silicone whisk over medium-high heat till bubbly. (See the link above for a silicone whisk that can be used for cooking and high temperature). Cook and stir for 2 minutes. Remove from heat. Stir in moderate amount hot mixture into yolks, and immediately return to hot mixture. (See my video for how to do this.). Cook 2 more minutes, stirring constantly with the whisk. (The whisk helps to produce a smooth texture.). Remove from heat. Add butter and vanilla and stir until butter is melted. Add coconut and stir. Pour into baked pie shell. Spread meringue on top of the pie and bake at 350 degrees for 12 - 15 minutes. Cool. (We absolutely LOVE, LOVE, LOVE eating this pie after it has cooled for about 15 minutes. It is still warm. It is SO VERY YUMMY warm!)
For the meringue, see the video for how to do this. Beat egg whites until almost stiff. Add vanilla and cream of tartar and continue beating till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form, and all sugar is dissolved. Spread meringue over hot filling, sealing to the edge of the pie shell. Bake at 350 degrees for 12 - 15 minutes or till the meringue is golden. Cool. Refrigerate.