For Dad’s birthday a couple weeks ago I made him a Coconut Cream Pie per requested. This was my first time to make a coconut cream pie, I think I have made a chocolate cream pie before which is similar in the base. I went looking for a great recipe that had a nice meringue topping.
I went looking for a great recipe that had a nice meringue topping. I wasn’t sure which recipe would be the right one so I asked my great Father in Law if he had any trusted recipes. He happened to have a perfect one that was his moms. I love recipes that have been passed on down generations. What I loved, even more, was that the recipe he sent me was in the form of a picture of a handwritten recipe on a small card. I never got to meet her but from what I heard I think we would have gotten along well, and her food had to have been great. I enjoyed making this recipe of hers so much.
What I really enjoyed about this pie was that it didn’t have any coconut extract in it. All the coconut flavor comes from the coconut flakes. And the filling is smooth and creamy.
Let’s get to this tasty pie! First I made a pie crust, with my easy trick, boxed pie crust mix. Blind bake it so it is cooled and ready to go before you start the filling.
For the filling, you will mix evaporated milk, water, sugar, cornstarch, and salt. Cook until it has slightly thickened about 10 minutes. Then temper the yolks and return to the pan. Continue to cook until thickened and the mixture is smooth. Add in coconut flakes, butter, and vanilla. Pour into pie shell and let cool while you make the meringue.
For the meringue, you will need to have a metal mixer bowl. Add in egg whites and whip until foamy. Add in cornstarch and add in one tablespoon of sugar at a time until it is all incorporated. Whip until stiff peaks form.
Put the meringue on pie, sprinkle coconut and bake in a 350*F until brown.