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"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 Pie Recipe

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This recipe for Coconut Pie is from Eat...Laugh...Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Coconut Filling
Ingredients:  
Ingredients:  
1 ½ c half-and-half
1 ½ c coconut milk from a can
3 egg yolks
¾ c sugar
⅓ c cornstarch
¼ t salt
1 c flaked coconut toasted
1 t coconut extract
1 t vanilla extract
2 T butter
9” baked pie shell
Directions:
Directions:
Toast coconut at 350º degrees until golden, about 10 minutes stirring at 5 minutes.

In medium saucepan, combine half-and-half, coconut milk, egg yolks, sugar, cornstarch, and salt. Bring to a boil over low heat, whisking constantly.

When it starts to barely boil and thickens to the consistency of a thick pudding (this takes about 15-20 minutes, remove from heat.

Stir in toasted coconut, extracts, and butter. Pour into pie shell.
 

Meringue
Ingredients:  
Ingredients:  
3 egg whites
¼ c sugar
1 t coconut extract
1 t vanilla extract
Directions:
Directions:
Beat egg whites to foamy, then slowly add sugar 1 T at a time until stiff peaks. Add extracts and mix again. Spread meringue over pie filling. Top with untoasted coconut. Bake at 425º unit lightly browned (about 10 minutes). Chill 4 hours or overnight.
 

Cream Topping
Ingredients:  
Ingredients:  
1 pint whipping cream
¼ - ½ c powdered sugar
1 t coconut extract
1 t vanilla extract
Directions:
Directions:
Whip cream, powdered sugar, and extract until stiff. When pie is completely cook, top with cream. Sprinkle with extra toasted coconut. Chill 4 hours or overnight.

 

 

 

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