Favorite Coconut Cream Pie

I can remember when my Mother would ask my Dad what kind of pie do you want me to bake, he would most of the time say Coconut Pie. The pie was clearly one of his favorites. When I make this pie for my family I always remember my Dad and how he loved this pie. The love for this recipe has certainly stood the test of time because we still love this pie. I enjoy making this for my husband and often times can't get it to the refrigerator before it is sliced, as was the case for this pie, you will see what I am talking about. Hope your family will enjoy this recipe as much as we do.

We Start This Recipe With A Nice Crust

With A Fork Dot The Bottom Of The Crust To Prevent The Large Bubbles

Next Crinkle Parchment Paper and Fit It Into The Crust
Place Pie Weights On The Bottom The Crust, If You Don't Have Weights
Just Use Any Kind Of Dried Beans
This Will Help The Crust Maintain It's Shape and Not To Slip Down

This Filling Is Very Thick and Delicious
I Sometimes Use The Filling As A Pudding

Pour The Filling Into The Cooled Pie Crust
The Pie Could Be Served After It Is Cooled For 2 Hours
And Garnished With Whipped Cream

Favorite Coconut Cream Pie

Miz Helen's Kitchen

Ingredients

9 inch baked pie shell

Pie Filling

6 tablespoons butter

2/3 cups flour

3 cups milk

2/3 cups sugar

3 eggs, separated and beaten

1 cup coconut

1 teaspoon vanilla or coconut extract

Directions

Have all your ingredients ready because the recipe moves really fast.

In a large pan melt the butter.

Whisk in the flour and continue to whisk until the flour and butter form a roux.

Cook the roux for about 2 minutes, whisking continuous.

While the roux is cooking, heat the milk to warm, do not boil.

Pour 1/2 of the warm milk into the roux whisking and pouring.

Pour the beaten egg yolks and vanilla into the remaining milk.

Pour the milk, eggs and vanilla into the roux and whisk until very smooth.

Add the coconut and continue to whisk.

Pour the filling into a baked pie shell.

If serving the pie at that point, refrigerate for 2 hours and garnish with whipped cream before serving.

For Meringue:

3 egg whites

3/4 teaspoon cream of tartar

1/3 cup sugar

1/2 teaspoon vanilla 

Directions

Beat egg whites until frothy with cream of tartar. Add sugar gradually until stiff peaks form. Add extract. Spread meringue to edges of pie crust to seal. Sprinkle some of the coconut on top of the meringue.

Bake at 400 degrees until lightly browned.

Chill for 2 hours before serving ( if you can)

Enjoy!

Print Recipe

Be Sure And Bring The Meringue 
All The Way To The Edge To Seal The Top

Bake 

Ready To Serve

Cut Before Chilling and It Is A Little Like Pudding

But Some Folks Just Can't Wait!

My Favorite Guy

Busted With The Evidence Still On His Face!

Sometimes They Just Can't Wait For Your Photos~

Just Go Ahead and Enjoy The Pie!

I sure hope that you and your family enjoy this Coconut Cream Pie as much as we do. If you can be sure and let it chill for a couple of hours before serving, but if you can't just enjoy it! Thanks so much for stopping by and spending some time in the kitchen with us today. Have a great week and come back to see us soon!

Peace and Joy

Miz Helen