Tuesday, May 24, 2011

Coconut Cream Pie

This is an excellent recipe for a super tasty pie and makes me want one right now!!!

3 cups scalded milk (whole milk if possible)
1 1/2 cup sugar
5 tbs cornstarch
1/2 tsp salt
3 eggs, separated
1/2 tsp vanilla
1/2 cup coconut
Meringue topping:
3 egg whites from filling (optional:2 extra whites)
1/2 tsp cream of tartar
6 tbs sugar

In a saucepan, scald milk. Do not boil, just cook over medium heat until bubbles start to form around the edge of pan. Combine sugar, cornstarch, salt, egg yolks, vanilla, and coconut. Add small amount of scalded milk to mixture and stir, then add combined mixture to remaining milk in saucepan. Cook until mixture thickens to pudding consistency, stirring constantly. This will take about 20 minutes total. It will not start to thicken until about 9 minutes in. Cool slightly and poor into 9-inch baked pie shell. Cover with meringue and be sure to seal the edges. Sprinkle meringue with coconut if desired. Bake at 350 for about 10 minutes or until meringue is slightly browned.

Meringue directions:
I usually add 2 extra egg whites to the 3 left from the pie filling.
Beat eggs whites and gradually add sugar and cream of tartar until stiff peaks form. Top pie!

Pie Crust:
3 cups flour
1 1/2 cup Crisco
1 tsp salt
1 egg
1 tbs vinegar
5 tbs cold water

Cut Crisco into flour until size of small peas, using a pastry blender. Add remaining ingredients and mix. Sometimes you just gotta get your hands in there:) When dough comes together form into 3 balls and roll onto floured surface. Gently lay rolled crust into pie plate and pierce bottom with a fork in several places. This recipe should make 3 9-inch crusts. Somehow I usually only get about 2 1/2. Bake crust at 450 for 10 minutes or until golden if recipe calls for baked crust. Dough may be frozen for later use. If you are not in a hurry, refridgerate dough before baking to prevent shrinkage.

Sorry, no picture on this one..I may just have to bake one today and post a picture!