Coconut Cream Pie
When making pies I always use the pat in pan pie crust I shared here: Tasty Tuesday Chocolate Chip Pie but bake the pie crust this time at 424 for 12-15 minutes, being sure to prick it with a fork first.
I was given this recipe by a very good friend, and I've been baking it for over a decade. Tried and true, it is the best hands down!
3/4 c. sugar
1/3 c. flour
1/4 tsp. kosher salt
2 c. milk
2 Tbs. butter
1 tsp. vanilla
1 c. coconut
3 egg yolks - slightly beaten (save 3 egg whites for meringue)
In sauce pan combine sugar, flour & salt; gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot liquid into egg yolks, stir and immediately pour egg yolk mixture into hot mixture in the saucepan. Stirring constantly, place back on medium heat and cook 2 more minutes.
Remove from heat. Stir in butter, vanilla, and coconut. Pour into prepared pie crust.
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbs. sugar
In bowl of electric mixer, add egg whites, vanilla, and cream of tartar. Beat until soft peaks form, about 1 minute.
Gradually, add 1 Tbs of sugar at a time. Continue beating until mixture forms stiff, glossy, peaks.
Spread meringue over hot pie filling being sure to seal to edge of pastry to prevent shrinking while baking. Bake @350 for 12-15 minutes. I like to sprinkle a little coconut on top too.