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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Garrett
Added: Wednesday, October 7, 2009


Four egg white meringue ingredients:

4 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Coconut cream pie filling:

3/4 cup sugar
1/4 cup cornstarch or 1/2 cup flour
3 cups milk
4 beaten egg yolks (saved from your whites)
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla

Meringue Directions:

In a large metal or glass mixing bowl bring egg whites to room temperature. Add vanilla and cream of tartar. Beat with an electric mixer (preferably using the whisk attachment) on medium to high speed about 1 minute or until soft peaks form (tips curl when you dip a spoon in it)

Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more until stiff (it looks like a wet marshmallow to me, not the same consistency though ;) glossy peaks will form and hold a point and sugar has completely dissolved. (rub some between your fingers and if it's gritty, keep beating) Set aside.

Filling Directions:

In a heavy medium saucepan stir together sugar and cornstarch or flour. Gradually stir in milk. cook and stir over medium heat till the mixture is thickened. Reduce Heat. Cook and stir for 2 more minutes. Remove from heat.

Gradually stir about 1 cup of the hot filling into the beaten egg yolks. (this is bringing your egg yolks to temperature. If you don't do this step then you'll have scrambled eggs in your filling....not pretty or tasty!) Return your filling and egg yolk mixture back to the saucepan. Bring to a light boil. Cook and stir for 2 minutes more. (stir constantly....if you don't your filling will scorch and you'll have brown chunks in your filling....again, not pretty or tasty!) Remove from heat. Stir in butter, vanilla and coconut. Pour into baked pie shell. Spoon meringue over the hot filling a spoonful at a time on the edge until all edges are covered and then fill the center. It's really important to get a good seal on your crust with the meringue. If your meringue doesn't touch the crust on the edges it will do several things. One is weep (the liquid in the meringue breaks down the air and you have a watery liquid between your filling and meringue) Two is slide (there's no seal to keep your meringue put so it just floats off) Three is fall (the heat needs to be trapped in the sealed meringue so it sort of cooks the meringue on top and adheres it to the filling) When you are finished topping your pie with meringue take your spoon and make peaks by touching the top of the meringue and pulling up. This makes it look prettier and it holds the coconut on better. Sprinkle about 1/3 cup of coconut on top of the meringue. Bake the pie for 15 minutes on 350. It will be golden and kind of crunchy on top. When finished take out and let cool completely on a wire pie rack. When completely cool put in refrigerators to get cold. If you put the pie in the fridge while it's hot it will weep! Kind of like hot water running under a cold winter window. Or the effect glasses have when you walk inside from being in the snow. They fog up. Same concept.

Personal Notes:
Personal Notes:
Few pointers.....whatever you do, make sure every utensil or bowl you use for your meringue is completely clean and totally 100% free of oil or fat. Meringue will not form volume if there is oil anywhere near it. Meringue will also not form if you have ANY yolk in it or water/moisture in your bowl. Even a humid day can ruin your meringue. Meringue is SO finicky and kind of hard to make. As I always say in my recipes.....practice makes perfect....get to know the food you are cooking and then you will understand it. As a general rule unless you burn it or put in a wrong ingredient, you can't make it inedible, so just go for it!




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