Wednesday, November 4, 2009

Coconut Cream Pie


The next day at work the apple pie was quickly gobbled up and Mike made the comment that he had some extra coconut and pecans at the house that he was wanting to give away.  I think he was trying the same trick that R.B. had use with the apples.  So after work the next evening, I made my very first Coconut Cream Pie.  This was a little more difficult that the apple pie.  Making the crust is always simple.  I use a family recipe passed down from my Nanny.  It just uses Crisco, Flour, and a little water.  The trick is to mix it without over mixing it.  The filling for the cream pie is also made from a recipe given to me by my Nanny. 

Pie Crust

Single 8-9" crust

  • 1 1/3c. sifted flour
  • 1/2c. Crisco
  • 1/2tsp. salt
  • 3T. water

Coconut Cream Pie Filling

  • 2c. milk
  • 3 egg yolks beaten
  • 2/3c. sugar
  • 2T. flour
  • 1tsp. vanilla

Cook until thick and then add 1/2c. coconut.

The meringue is the part I can't give instructions on.  I had to look on the Internet to find out how to do this.  This part want' in my recipe.  I had to double the filling  because I have a deep dish pie pan.  So I had 6 egg whites.  I whisked them in the mixer until I thought they were stiff peaks before adding 1/4c. sugar.  I think that I should have waited longer before adding the sugar because they didn't seem to turn out right.  Edible, definitely but pretty, I didn't think so.  I do think this filling could use some more flour or cornstarch in order to be a little thicker.  It was a little runny for me but I think that it must have tasted pretty good because the pie was gone before noon.  Chris and Mike said that it was delicious.  I myself tried to stay out of it.


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