"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Cream Pie Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Coconut Cream Pie, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ray Bridget Moore
Added: Friday, April 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Coconut Filling:

1 c. white sugar
1/2 c. all-purpose flour
1/4 tsp. salt
3 c. milk
4 egg yolks
3 tbsp. butter
1 1/2 tsp. vanilla
1 c. flaked coconut
1 9 inch pie shell, baked

Meringue Topping:

4 egg whites
1/4 tsp. salt
1/2 tsp. vanilla
6-7 tbsp. sugar - I use the super fine

Directions:
Directions:
Pie Filling:

In medium saucepan combine sugar, flour, salt and then gradually add the milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove pan from heat.

Separate the egg yolks from the whites. Save whites for meringue topping. Beat the egg yolks slightly and gradually stir in 1 cup of the hot mixture into the yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 more minutes then remove from heat.

Stir butter, vanilla, and coconut into hot mixture. Pour the hot filling into the baked pie crust.

Meringue Topping:

Egg whites should be at room temperature. Place egg whites in large, very clean mixing bowl and add salt and vanilla. Whites will not beat properly if there is any residue on the bowl. Beat on high until they just start to get thick, then begin adding the sugar in small amounts. Beat well between additions. Continue beating until stiff peaks form. Spread over pie making sure it touches the crust all around. This should keep it from shrinking. Using the back of a spoon make nice peaks in the meringue. Sprinkle with a little flaked coconut and place in a 350 oven for 10-15 minutes to peaks to lightly brown.

Personal Notes:
Personal Notes:
This is also my recipe for Texas Banana Pudding. Omit the pie crust and the coconut. Line an oven safe bowl with vanilla wafers and then layer the filling with sliced bananas and vanilla wafers. Add the meringue and bake.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

149W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!