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
- 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.
- Scatter coconut over bottom of pastry.
- 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.
- In a small bowl, mix remaining 1/3 cup sugar and 1 ½ tsp cornstarch
- 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.
- Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.
- Bake in a 325-degree oven until meringue is lightly brown (15 to 20 minutes)
- 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.
Thanks for the great recipe Teresa!