Coconut Cream Pie

Coconut Cream Pie

By

Cindy

I just started a new job this month and we are having a Christmas lunch at the office today.  The business next door is giving us a Boston Butt and we're bringing the rest.  I asked what they wanted me to bring and the girls asked for Coconut Cream Pie, so that is what I made last night.  I'll buy a festive table cloth and napkins at the Dollar Tree this morning when I got get the mail and we will have a feast.  We're going to have German Potato Salad, Devil Eggs, Pasta Salad, Corn Casserole, and Baked Beans.  My mouth is watering just thinking about all the goodies.  They know how to do it up right and we're going to have a fantastic lunch. 

 I was going to make Patti's Coconut Cream Pie but I can't find my Patti's cookbook since I moved last month.  I'm sure it's there somewhere but I had to improvise.  I used the custard recipe that goes with the Peanut Butter Pie that was on the blog earlier in the year.  It cooks up really well and I actually like it just as much as the Patti's recipe

1 baked pie shell

2/3 cup sugar

1/4 cup cornstarch

2 cups milk

3 egg yolks, beaten
1 cup coconut

1/4 t salt

2 T butter

Meringue
3 egg whites or more

6 T sugar (2 T per egg white) 

1/8 t cream of tartar

Mix in sauce pan sugar, cornstarch, and salt. Add milk and eggs and heat over medium heat stirring constantly until  thick and bubbling.  Add vanilla, butter, and coconut but save a little coconut  for the top of the pie.  Pour into baked pie shell. 

Whip egg whites and cream of tartar until stiff.  Add 1 T of sugar at a time and mix well.

Spread on top of the pie making sure the meringue touches the pie shell on the edges.

 If not the meringue will shrink up a little.  Sprinkle saved coconut on top of the meringue and bake for about 10 minutes in a 350 degree oven.  Watch closely so it doesn' burn.