Sunday, March 27, 2011

Creamy, dreamy pie

It was a beautiful, sunny day out today. After rising pretty early, Drama Queen and I went to the grocery store for food for the week. We have pantry items up the ying yang, but got some fish, shrimp, veggies and dairy. And almost fainted at the bill.

I was in the mood for baking and had asked Dude recently what other types of pie he liked. He popped off a few and then said "coconut cream". Hmmm, don't ever remember seeing him order this in a restaurant or at his grandma's house, but I was game.


I looked in a couple of cookbooks......and the recipe was exactly the same in all 3. Is there really only one recipe for Coconut Cream Pie?

This is from Best of Country Pies-Taste of Home-but it was the same in a church cookbook from Idaho and also community cookbook from, well, I think it was Wisconsin.


Coconut Cream Meringue Pie

1 unbaked pastry shell
6 TBSP sugar
5 TBSP flour
1/4 tsp salt
2 cups whole milk
3 egg yolks, slightly beaten
2 tsp vanilla extract
1 cup flaked coconut
TOPPING
3 egg whites
1/4 tsp cream of tartar
6 TBSP sugar
1/2 cup flaked coconut

Line unpricked pastry shell with a double thickness of tinfoil. Bake at 450 degrees F. for 8 minutes. Remove foil and bake another 5 minutes. Remove to wire rack to cool. Lower oven temp to 350 degrees F.  In a saucepan, combine sugar, flour and salt. Slowly pour in milk and whisk together. Turn heat on to a medium-high and heat until thickened, stirring constantly. Reduce heat and cook two more minutes while still stirring. Add a small amount of hot milk mixture to beaten egg yolks, then stir yolk mixture into the saucepan containing the milk mixture, stirring while slowly adding. Stir constantly while bringing mixture to a gentle boil. Cook and stir for another 2 minutes. Remove from heat. Stir in vanilla and then coconut. Pour into cooled shell.

For meringue, pour egg whites into stand mixer bowl. Add cream of tartar and beat on medium speed until soft peaks form. With mixer still running on medium, add sugar, one tablespoon at a time, until stiff peaks form. Pour over topping and spread over filling, making sure you cover all the filling. Sprinkle with the coconut. Bake at 350 for 15 minutes.

Let cool on a wire rack. Store in the fridge.


Dude was a member of the clean plate club-times two!

18 comments:

Alea Milham said...

This looks incredible! I so want a piece right now.

It is funny how some recipes are almost exactly the same no matter what - divinity is one that comes to mind. I am use a "family" recipe. but it is almost exactly the same as every other divinity recipe.

I am thinking when something looks as good as your coconut, why mess with it?

Cheryl said...

LORD, that is my number one favorite pie and I have always been afraid to make it! You go girl!

tamilyn said...

Cheryl,it was really easy. Meringue always scared me, but it usually works out...usually :)

Elena T said...

I never tried ap ie with coconut flakes........but it's tasty! Your recipe was embraced by my four aunts....

The Mom Chef said...

Did you ever find out why coconut cream was requested? I've never made one myself, but that looks absolutely yummy!

Hungry Dog said...

How pretty! My husband would love this, he's a coconut fan...

Debbie said...

Definitely my husband's favorite pie and I love it too! Looks delicious and I love the topping!

Pam said...

I am in love. Coconut is my very favorite and this pie looks amazing! Drooling on my keyboard.

Mary said...

The pie really looks delicious and I, for one, would love to have a slice of it. This is my first visit so I took a little time to poke around and browse your earlier entries. I'm so glad I did. I really like the food and recipes you feature here and I'll definitely be back. You've created a wonderful spot for your readers to visit. I hope you have a great day. Blessings...Mary.

Leslie said...

Only one recipes for coconut cream pie? Maybe you should re-invent it!!

MaryBeth said...

YUMM-O...i love pie and this one makes my mouth water.

Emily said...

I lovvve coconut cream pie. This looks great! So pretty! Do you prefer meringue topping or whipped cream?

tamilyn said...

Emily-I'm not a big pie fan-I only like either pecan or a chocolate mousse. On my chocolate, I like whipped cream. My hubby-who loves the pie, likes the meringue on lemon and coconut, but likes whipped cream on banana.

Anonymous said...

I am so going to make this..... Yummmmm.. Just wanted to know why you call your blog "butter my kitchen"
Cheers Erica

tamilyn said...

Thanks for visiting Erica!
It is called "Butter my Kitchen" as the paint color on my kitchen walls is called Butter :)

Aly ~ Cooking In Stilettos said...

That looks AMAZING!!! oh my heavens - can you send to Philly ;)

Monica H said...

The same recipe in 3 different cookbooks? It must be a favorite!

It sure looks good- thanks for sharing.

Igloo said...

That last photograph with the fork and empty plate is very apt for the deliciousness of the dish!