Lisa Pie

Lisa Medlin’s Coconut Cream Pie Made from this Recipe

 

 

Coconut Cream Pie has always been one of my favorites, but after visiting my brother and sister-in-law, Tim and Teresa, and tasting her coconut cream pie I knew I had found my absolute favorite recipe for it! My dad had a slice that accounted for about 1/3 of the whole pie! Teresa was sweet enough to share her recipe with me. She got it from an old Sunset Magazine. The recipe she e-mailed me was a scan of a much-used, faded and splotched magazine page from long ago. Those are the best recipes – the ones with the stained and dirty pages. I’ve made the pie from this recipe many times and it always comes out great. I especially love the meringue recipe. I make my meringue with this recipe for all of my pies that call for meringue. For this pie, I think the secret is the coconut-lined pie crust with the creamy filling layer topped with the fluffy, yet firm, meringue. Give this recipe a try – it’s a keeper!

1   9-inch single-crust pie

1   cup sweetened flaked dried coconut

1   cup  and 1/3 cup sugar

¼   cup plus 1 ½  tsp cornstarch

2-1/4   cup whole milk

3   large eggs (separated)*

1   tsp vanilla

¼   tsp cream of tarter

1/8   tsp salt

Directions

  1. With a fork, prick bottom and sides of the unbaked pastry in pan at about 1-inch intervals. Bake in a 375-degree oven until golden brown – about 15 to 20 minutes. Remove from oven and let cool on a rack.
  2. Scatter coconut over bottom of pastry.
  3. In a 2- to 3-quart pan, mix 1 cup of sugar, ¼ cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens (10 to 15 minutes). Remove from heat and stir in vanilla. Pour over coconut in crust.
  4. In a small bowl, mix remaining 1/3 cup sugar and 1 ½ tsp cornstarch
  5. In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites *(I usually add an extra egg white to make more meringue), cream of tartar and salt until very foamy. Add sugar-starch mixture 1 tablespoon every 30 seconds and continue to beat until meringue holds stiff, glossy peaks.
  6. Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.
  7. Bake in a 325-degree oven until meringue is lightly brown (15 to 20 minutes)
  8. Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over the pie (it shouldn’t touch the meringue) and chill up to 1 day.
My Brother and Sister-in-Law heating things up in the kitchen!

My Brother and Sister-in-Law heating things up in the kitchen!

Thanks for the great recipe Teresa!