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Coconut Cream Pie

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Coconut Cream Pie

Author Lindsey Sterkel of Deibert Harvesting (JKD Inc)

Ingredients

This is a recipe I got from my mom. I add a tiny bit of almond extract which makes a world of difference. I always use a graham cracker crust and a whipped cream topping with toasted coconut on top.

  • 2 cups whole milk
  • 1 cup half & half milk
  • 3-1/2 heaping tablespoons of flour
  • 1-1/2 cup sugar
  • 2 egg yolks and 1 complete egg beaten
  • Pinch of salt
  • ¾ cup coconut

Meringue:

  • 3 egg whites
  • ½ teaspoon vanilla
  • ¼ teaspoon cream of tarter
  • 6 Tablespoons sugar

Instructions

  • Pie...Combine all ingredients except coconut. Cook until thick, and then add coconut. Pour in baked pie shell.
  • Meringue...Beat egg whites with vanilla and cream of tarter till soft peaks form.
  • Gradually add sugar beating till stiff and glossy peaks form and all sugar is dissolved.
  • Top pie with meringue, sealing to edges.
  • Have oven preheated to 350 degrees and bake 12-15 minutes or until meringue is golden. Remove pie promptly from oven. Cool.
  • This pie tastes better if made a day ahead.
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