I usually make a coconut pie every Thanksgiving. This year I’m downsizing the number of desserts, especially pies, and the coconut pie is on the list.
Sorry Dad, Amanda.
The good news is that I made a coconut pie today because it just isn’t the holiday season without one. The bad news is that you’re not here to have a slice. Maybe next year.
(I don’t feel guilty either.)
Coconut Cream Pie
- 1 deep dish pie crust
- 1 cup sugar
- 1/2 cup all-purpose flour
- ¼ teaspoon salt
- 4 cups whole milk
- 4 eggs separated
- 2 teaspoons vanilla
- 3 tablespoons unsalted butter
- 2½ cups sweet shredded coconut
- 1 recipe meringue
- Bake the pie crust until golden brown. Let cool.
- To make the custard: In a medium saucepan or double boiler, add all dry ingredients. Over medium heat, add milk one cup at a time, stirring constantly until custard thickens and comes to a boil. Separate egg yolks from the whites. Refrigerate the whites for the meringue. In a small bowl, slightly beat egg yolks. Slowly add one cup of the hot custard to the egg yolks and whisk with a fork until well blended. Add egg yolk mixture to the custard and cook for about one minute longer. Remove from heat, add butter and vanilla, and 2 cups of the coconut. Mix well. Pour coconut custard into pie shell and set aside to cool.
- Prepare meringue and drop in dollops on pie. Sprinkle with remaining ½ cup of coconut. Bake at 350°F until the meringue and the coconut are golden brown. Remove from heat. Cool completely. Refrigerate for several hours or overnight before serving.