This coconut cream pie recipe produces a sweet, rich, creamy pie that's filled with the decadent taste of coconut. Topped with a homemade meringue topping, it is sinfully delicious. Coconut cream pie has a very interesting history in the United States.
Starting in the 1800s tropical fruits such as bananas, coconuts, and pineapples were growing in popularity across North America. Bananas and pineapples were easy enough to transport but coconuts proved far more difficult. Their shape and short shelf life made transport extremely impractical. It wasn't until a French company started to dry and shred the coconut for an extended shelf life and transport costs. This allowed the common man to start using coconut in desserts and in turn the coconut cream pie was born.
Coconut Cream Pie
Ingredients:
- 5 Tablespoons flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 1/2 cups scalded milk
- 1/4 cup cold milk
- 3 egg yolks
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 9-inch baked pie shell (recipe here)
Directions:
1. Blend flour, sugar, and salt with the cold milk. Gradually add the scalded milk, stirring constantly.
2. Cook on low heat until thickened, then add beaten egg yolks and cook for an additional two minutes.
3. Remove from heat. Add vanilla extract and shredded coconut.
4. Cool filling, then pour into baked pie shell. Top with meringue (recipe below).
Meringue Recipe:
Ingredients:
- 3 egg whites
- 6 level Tablespoons of sugar
Meringue Directions:
1. Beat egg whites until stiff. Very gradually, add the sugar. Cover the pie with meringue.