Old-Fashioned Coconut Cream Pie
Recipe
There’s nothing like an old fashioned coconut cream pie, the first pie my grandma ever taught me how to cook!Coconut Cream Pie
Ingredients:
Deep Dish Pie Crust- Bake per directions/recipe if homemade1 ¼ Cup Sugar3 ½ Tablespoon Self-Rising FlourPinch of salt3 egg yolks (save whites for meringue)2 Cups Whole Milk1 Tablespoon Butter1 teaspoon Vanilla1 teaspoon of coconut flavoring (Watkins is my favorite)1 ½ cups of coconut (1 cup of fresh frozen (Birdseye brand) and ½ cup of Sweetened Coconut Flakes. This is just preference you can use whichever you prefer)
Meringue:3 egg whitesSplash of water¼ teaspoon cream of tartar6 Tablespoons of Sugar1 teaspoon of vanilla
Instructions:Prepare the Filling:Mix all 3 ingredients together removing any lumps.Add 3 egg yolks (save whites for meringue)Add 2 Cups Whole MilkMix until smooth.Transfer to stove and cook on medium high heat stirring nonstop until thickened. Remove from heat and add the following:1 Tablespoon Butter1 teaspoon Vanilla1 teaspoon of coconut flavoring (Watkins is my favorite)Then add 1 ½ cups of coconut. I use 1 cup of fresh frozen (Birdseye brand) and ½ cup of Sweetened Coconut Flakes. This is just preference you can use whichever you prefer.Prepare the Meringue:I just make a basic meringue. 3 egg whites, splash of water, ¼ teaspoon cream of tartar. Mix until stiff add 6 Tablespoons of Sugar beating in slowly and 1 teaspoon of vanilla.Assemble and Bake:Place meringue on pie sealing all edges. Sprinkle some coconut on top.Bake pie at 350 for about 15 minutes or until the meringue is golden brown.
Enjoy!