Monday, April 10, 2017

Favorite Coconut Cream Pie

I can remember when my Mother would ask my Dad what kind of pie do you want me to bake, he would most of the time say Coconut Pie. The pie was clearly one of his favorites. When I make this pie for my family I always remember my Dad and how he loved this pie. The love for this recipe has certainly stood the test of time because we still love this pie. I enjoy making this for my husband and often times can't get it to the refrigerator before it is sliced, as was the case for this pie, you will see what I am talking about. Hope your family will enjoy this recipe as much as we do.

Favorite Coconut Cream Pie at Miz Helen's Country Cottage


We Start This Recipe With A Nice Crust

With A Fork Dot The Bottom Of The Crust To Prevent The Large Bubbles

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

Next Crinkle Parchment Paper and Fit It Into The Crust
Place Pie Weights On The Bottom The Crust, If You Don't Have Weights
Just Use Any Kind Of Dried Beans
This Will Help The Crust Maintain It's Shape and Not To Slip Down

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

This Filling Is Very Thick and Delicious
I Sometimes Use The Filling As A Pudding

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

Pour The Filling Into The Cooled Pie Crust
The Pie Could Be Served After It Is Cooled For 2 Hours
And Garnished With Whipped Cream

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

Favorite Coconut Cream Pie
Miz Helen's Kitchen
Ingredients
9 inch baked pie shell
Pie Filling
6 tablespoons butter
2/3 cups flour
3 cups milk
2/3 cups sugar
3 eggs, separated and beaten
1 cup coconut
1 teaspoon vanilla or coconut extract
Directions
Have all your ingredients ready because the recipe moves really fast.
In a large pan melt the butter.
Whisk in the flour and continue to whisk until the flour and butter form a roux.
Cook the roux for about 2 minutes, whisking continuous.
While the roux is cooking, heat the milk to warm, do not boil.
Pour 1/2 of the warm milk into the roux whisking and pouring.
Pour the beaten egg yolks and vanilla into the remaining milk.
Pour the milk, eggs and vanilla into the roux and whisk until very smooth.
Add the coconut and continue to whisk.
Pour the filling into a baked pie shell.
If serving the pie at that point, refrigerate for 2 hours and garnish with whipped cream before serving.
For Meringue:
3 egg whites
3/4 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon vanilla 
Directions
Beat egg whites until frothy with cream of tartar. Add sugar gradually until stiff peaks form. Add extract. Spread meringue to edges of pie crust to seal. Sprinkle some of the coconut on top of the meringue.
Bake at 400 degrees until lightly browned.
Chill for 2 hours before serving ( if you can)
Enjoy!

Be Sure And Bring The Meringue 
All The Way To The Edge To Seal The Top

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

Bake 

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

Ready To Serve

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

Cut Before Chilling and It Is A Little Like Pudding
But Some Folks Just Can't Wait!

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

My Favorite Guy
Busted With The Evidence Still On His Face!
Sometimes They Just Can't Wait For Your Photos~

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

Just Go Ahead and Enjoy The Pie!

Favorite Coconut Cream Pie at Miz Helen's Country Cottage

I sure hope that you and your family enjoy this Coconut Cream Pie as much as we do. If you can be sure and let it chill for a couple of hours before serving, but if you can't just enjoy it! Thanks so much for stopping by and spending some time in the kitchen with us today. Have a great week and come back to see us soon!
Peace and Joy
Miz Helen

8 comments:

  1. Pie sounds so good. Every time I make meringue it "weeps". What can i do to prevent this.

    ReplyDelete
    Replies
    1. Hi Cooking At Home,
      Try to make the pie when the humidity is very low and it is a dry day. I like to make sure that all the sugar has dissolved in the mixing process, if the sugar is not dissolved it will weep. The last thing I do is make sure the oven is hot even when I put the meringue in to brown. Hope these tips will help you to keep your pie from weeping. Thanks for stopping by and have a great day!
      Miz Helen

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  2. This looks and sounds delicious! :)

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  3. I love how food can evoke such memories! I would love you to share your yummy pie at Smell Good Sunday https://jaytriedandtrue.blogspot.com/2017/04/smell-good-sunday-16.html

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  4. Oh have not made a coconut cream pie. Will have to save this one and try it out soon. Love the pie thief picture but I wouldn't be able to resist it either. Lol

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  5. One of my favorite desserts Helen. I haven't tasted any in a long while, so maybe it's time. Thanks for sharing the recipe at DI&DI.

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  6. I love reading about family food memories, and it's so nice you still make your Dad's favourite cake, Miz Helen. I can definitely see why it is a family favourite - it looks and sounds so good! Sharing. Thank you so much for being a part of Hearth and Soul.

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  7. I love coconut cream pie!! Thanks for sharing at the What's for Dinner link up!

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen