Because of my intense love of pie, all varieties, I have added a new category to my drop down menu. Under the Food category, you will find “Pie of the Month”. So yes this means I will be sharing with you a new pie every month. So help my ever growin muffin top!!! I just couldn’t resist.
The first official Pie of the Month is Coconut Cream. I have to admit I had never made a coconut cream pie, because as you know me and cream pies haven’t always been friends….our friendship has taken some nurturing over the years.
Back in November I had donated my pie baking services to our school auction, so it was time for me to bring a pie to the highest bidder, I decided to make them Coconut Cream, since this person had once mentioned to me that Coconut Cream was a favorite. I took a deep breath and dove in.
You will need 1 pie shell, prebaked. If you would like to make your own here’s how.
To make the pudding combine a scant cup of Granulated Sugar, 1/2 cup Flour, 1/4 teaspoon Salt in sauce pan. Turn heat on medium and whisk in 3 cups Whole Milk. Whisk continually until pudding comes to a low boil, cook for another 5 minutes until pudding is thick. Remove from heat and temper the 4 eggs yolks into the pudding.
Definition of temper: gently heating egg yolks by adding a little bit of the hot pudding to the eggs before adding to hot sauce, while whisking vigorously. This prevents the egg from turning into “scrambled egg” in your sauce or pudding. Once you have tempered the eggs, or warmed them up, you can add them to the sauce.
After tempering the egg yolks return pudding to medium-low heat, add in 2 tablespoons Butter, and 1 1/2 teaspoons Vanilla bringing back to a low boil, whisking continuously for an additional 3-5 minutes. Remove from heat, add in 1 cup Toasted Coconut.
Preheat oven to 350 degrees for the meringue.
Prepare the meringue by adding 1 teaspoon Vanilla, 1/2 teaspoon Cream of Tartar to egg whites. Whisk on high speed gradually adding 6-8 tablespoons sugar one at a time as whisking, until stiff peaks form.
Pile meringue high on top of filled pie crust, making sure that meringue meets all the edges of the pie crust, completely sealing in the pudding. Sprinkle the additional toasted coconut flakes over top of meringue, place in preheated 350 degree oven, bake for 20-25 minutes or until meringue is lightly browned. Cool on wire rack for 1 hour, refrigerate for 3-6 hours before serving.
Coconut Cream Pie
1 baked Pastry Shell
11/2 cups Toasted Coconut Flakes
1 scant cup Granulated Sugar
1/2 cup Flour
1/4 teaspoon Salt
3 cups Whole Milk
6 Eggs, separated. (Save 4 yolks for pudding, 6 whites for the meringue.)
2 tablespoons Butter
11/2 teaspoons Vanilla
6 Eggs Whites, room tempurature
1 teaspoon Vanilla
1/2 teaspoon Cream of Tartar
6-8 tablespoons Granulated Sugar (extra fine bakers sugar, if you have it)
Preheat oven to 350 degrees.
-Prepare pie shell, set aside.
-To toast coconut flakes, spread out on a baking sheet and place in 350 degree oven for 10 minutes or until they start to turn golden.
-Combine flour, sugar, and salt in saucepan, place over medium heat whisk in 3 cups of whole milk. Continue to whisk until pudding comes to a full boil and thickens, approximately 5 minutes or more. Remove from heat, temper in 4 egg yolks, return pudding to medium low heat, whisking continually. Add in butter and vanilla, cook at low boil for an additional 3-5 minutes. Remove from heat and fold in 1 cup of toasted coconut flakes. Pour pudding into prepared pie shell, set aside, and prepare meringue.
Meringue– add vanilla and cream of tartar to eggs whites whisk at high speed gradually adding in sugar one tablespoon at a time. Continue to whisk on high until stiff peaks have formed.
-Pile meringue on top of pudding, making sure meringue meets all edges sealing in pudding, sprinkle remaining toasted coconut flakes over meringue and bake in 350 degree oven for 20 minutes or until meringue is golden brown.
-let cool for 1 hour, and refrigerate 3-6 hours before serving.