Then you’ll make your favorite pie filling and fill the empty shell with it and refrigerate the pie until it’s set. The younger generation seems to prefer whipped cream over meringue, therefore, that’s what you’ll see on my recipe here.Īnytime you make a cream or refrigerator pie, you need to pre-bake (also known as blind-bake) your pie shell first. It’s great topped with meringue or homemade whipped cream. Cream of coconut adds SO much pure coconut flavor to this scrumptious pie, and it’s so unbelievably creamy. I posted this recipe three years ago but felt it was time for some updated pictures, and what better time to revisit it than now, just weeks before Easter. It’s a great pie to make a day in advance, as the flavors are even better the next day!Ĭalling all coconut lovers, meet T he Ultimate Creamy Coconut Pie. To make it even more special, serve it with a dollop of freshly whipped cream and a garnish of toasted coconut. It’s unbelievably delicious and a great pie to serve at Easter or for all the coconut lovers in your life. Cream of coconut adds an extra boost of pure coconut flavor to this coconut pie. to brown sprinkle 1/4 cup of coconut on top before baking.This truly is The Ultimate Coconut Cream Pie. Put on top of cooled pie and bake 325% for 15 mins. Then mix up your egg whites to make meringue, Beat egg whites until stiff,beat in 1/2 cup of sugar & beat until thick & glossy. Place wax paper over top & let cool to touch. Turn into bowl, add vanilla & 1 3/4 cups of coconut. Cook stirring over low heat until mixture comes to boil & is thick enough to mound from a spoon about 5 mins. Stir half the hot mixture into egg yolk, combine with rest of hot milk mixture in pan. combine sugar, cornstarch & salt, gradually add milk, stirring until mixture is smooth bring to boil over medium heat, stirring constantly. salt, 3 cups milk scalded, 3 egg yolks, beaten, 1 and 1/2 tsp. Take 1 cup of sugar 1/2 cup cornstarch, 1/4 tsp. This is my favorite recipe I have been making over 40 years it came from the complete pie cookbook by Farm Journal. Spread over the cooled pie, making swirls, if you like.īake at 350 degrees for 20-30 minutes or till golden.Ĭover and chill for 3 to 6 hours before serving. Set aside andīeat egg whites to make firm peaks. When it starts to boil, turn down heatĪnd stir constantly till thickened and translucent. In a small saucepan, combine and bring to a boil over direct heat,Ĭornstarch, sugar and water. Pour filling into baked pie shell.įor Meringue: Let egg whites stand at room temp for 30 mins. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Cook and stir over medium heat till thickened and bubbly. saucepan, combine the sugar, cornstarch, and salt. This is the best coconut pie I have ever had and the merange will not weep.įor Filling: In a med. This is the very best coconut pie recipe I have ever had. Put on top of cooled pie and bake in a slow oven 325% about 15 mins. sugar beating until glossy peaks are formed. Add 1/4 tsp salt to the egg whites, beat until frothy, add 1/2 c. Place wax paper over top and let cool completely. Put into bowl add the vanilla & the coconut saving some for the meringue. Cook stirring over low heat until mixture boils and is thick enough to mound from spoon about 5 mins. Remove from heat.Stir half of the hot mixture into the beaten egg yolks, combine with rest of mixture in pan. Gradually add the milk, stirring until mixture is smooth. Combine sugar, cornstarch, & salt in pot. vanilla.2 cups of fresh coconut but can use canned or frozen. milk scalded, 4 egg yolks, beaten, 1 1/2 tsp. Been making this pie for over 40 years, it is very good.
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