My mom often baked cobblers for my dessert loving dad! She usually had some blackberries or some type of pie filling on hand for a quick treat. However when it came to pie, I will always associate coconut cream pie with her. She would make them for special potluck dinners or when company was coming for a meal.
I love to bake, but pies always seem a bit too complicated and tricky. Meringue can draw away from the edge or get “weepy”. Pie crusts can be tricky to make. There are a thousand pie crusts recipes out there, but I wanted to go with a recipe that I knew would probably have plenty of good reviews. I found mine at: www.kingarthurflour.com/recipes/all-butter-pie-crust-recipe. It turned out flaky and delicious!
Also just in case you don’t know, pie crusts are great to make ahead and freeze. Mom used to go so far as to roll hers out and then freeze them already in the pie plate. If you don’t have room for that, you can wrap the disk of dough in plastic wrap and freeze until ready to roll out. Either way, it makes pie preparation much quicker and definitely tastier than store bought alternatives!
- 1 1/2 cups sugar
- 1/2 cup flour
- 1 teaspoon salt
- 4 cups whole milk
- 5 egg yolks, slightly beaten
- 3 tablespoons butter
- 1 tablespoon vanilla
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 10 tablespoons sugar
- 3/4 cup flaked coconut
In large microwave safe bowl, whisk sugar, flour, and salt together.
Gradually add milk and egg to the dry mixture, mixing well.
Microwave on high for about 4 minutes, then whisk again.
Continue microwaving the mixture in 2-4 minute increments, stirring well each time.
The total cooking time is approximately 12 minutes, but all microwaves are different. It will be done when it has gotten to the proper pudding consistency.
Add butter and vanilla, stirring well.
Add filling to baked pie crust.
Beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350° for 12-15 minutes or until golden brown.
Cool on a wire rack for 1 hour.
Refrigerate for 3 hours before serving.
Store in the refrigerator.