Ingredients: |
Ingredients: Pie Filling
⅔ cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups milk
3 eggs, separated into yolks and whites
1 tablespoon butter
1½ teaspoons vanilla
¾ cup shredded, sweetened coconut (plus more for top)
Meringue
3 egg whites from above
¼ teaspoon cream of tartar
¼ cup sugar
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Directions: |
Directions:Mix the sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for one minute and remove from heat. Gradually add half of this mixture into the three beaten egg yolks and mix. Add this back to the hot mixture in the saucepan. Boil one minute more, stirring constantly. Blend in butter, vanilla and coconut.
Make the meringue topping:
Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form. Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form.
Put filling into cooked, cooled pie shell. Top with meringue and spread to crust edges to prevent shrinking and sprinkle with coconut. Bake at 400º about 8-10 minutes until delicately browned.
IMPORTANT: Make the "Never Fail Pie Crust" in this book, or it won't be the same. |
Personal
Notes: |
Personal
Notes: Judy's famous coconut pie that EVERYONE loves. Gary would say the serving size for this recipe is "1" -- and that's him! Bernice used to make an excellent coconut pie too; it had to be very close to this recipe. When she quit baking, Judy started sending one over to her sometimes on holidays. The last time she did this, I found it in the refrigerator and put it on the dessert table, only to find it back in the refrigerator. Apparently Bernice agrees with Gary on the serving size, except the "1" is her!
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This recipe for Coconut Cream Pie is from