For years I have tried to woo my Aunt Mildred’s delicious coconut cream pie recipe from her. She will always respond with “a little of this and a little of that”. Finally I decided one day to watch her make the pie. I have never perfected her crust, but the pie itself… well, this is probably about as close as I can ever hope to come!!!
1 9" pie shell
Pie Filling1 cup sugar
3 egg yolks1/4 cup cornstarch
2 cups milk
1 Tbs. butter
1 tsp. vanilla1 1/2 cups coconut
3 egg whites1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch1 tsp. vanilla
Take the eggs out of the refrigerator an hour or so before you are going to make the pie. A key to getting a good high meringue is that the egg whites be at room temperature.
Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned. About 15 minutes.Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat. Stir frequently until it starts to thicken and bubble. Once it is thick add the butter, vanilla, and a cup of coconut and stir together. Pour filling into the pie shell.
For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless. Make sure your bowl and beaters are completely clean and dry before you start making the meringue. Any oil or residue will cause the meringue not to be high and light.
Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around. Sprinkle with 1/2 cup of coconut. Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.
Cool on rack.