Aunt Jenny's Coconut Cream Pie
Submitted by wonderwoma
Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.
YIELD
6 servingsPREP
45 minCOOK
15 minREADY
60 minAunt Jenny knew what she was doing with this one.
The filling cooks gently over simmering water until thick enough to coat a spoon, studded with sweet coconut flakes that add texture to every creamy bite.
Piled-high meringue gets a shower of more coconut before browning in the oven, creating a dessert that’s as beautiful as it is nostalgic.
Kitchen Tips
- Stir constantly during the 15-minute cook time to prevent scorching on the bottom
- Spread meringue all the way to the crust edges to seal and prevent weeping
- Chill completely before slicing for clean, picture-perfect wedges
Ingredients
Directions
Scald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water.
In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly.
Add to milk and cook 15 minutes, stirring constantly.
Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl.
Continue whisking while pouring ¼ cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer.
Cool and add vanilla and ½ cup coconut.
Pour filling into pre-baked pie shell.
Top with meringue and and sprinkle remaining ½ cup coconut over top.
Bake in reheated 325-degree oven 15 or until firm and delicately browned.
Cool and store in refrigerator.
MERINGUE DIRECTIONS:
In a large mixing bowl, beat whites until stiff but not dry.
Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla.
Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed.
Bake as directed above.
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