Tuesday, March 2, 2010

Old Fashioned Coconut Cream Pie, Oh My

Hi everyone!!! I feel like I have been gone forever. My last post was a week ago tomorrow, that is the longest I think I have ever gone without posting. I had such a awesome time in Napa Valley, but there truly is no place like home. I am so glad to finally have both feet back on the ground. The ride was a bit bumpy going up, so needless to say I got plane sick.

But so much better returning home, I was so glad because after the flight up to Napa I was really dreading flying back. I am hoping to get my post up really soon with some great photos of my trip. I have made plans to work on the post this weekend. Plus I need to get my Monthly Menu posted as well so that will be the next post to go up.

Nothing like getting back into the swing of things. I also want to thank a few of my readers for emailing me and asking me If was OK since I hadn't posted anything. It was so nice of you to drop me a line and make sure I didn't fall of the face of the earth. LOL. I have the best readers, it really meant a lot to me.


Now onto the food. Today I am bringing you a recipe for a sweet treat which also happens to be one of my favorite old fashioned desserts. Coconut Cream Pie!!! I have been wanting to make this recipe for awhile now but just kept forgetting. Seems like my Chocolate Pie gets made the most around my house, so I wanted to change things up a bit.

I love just about any cream pie whether it's banana, chocolate or coconut. I do have to say this is the best coconut cream pie I have tasted. I found this recipe in on of my favorite magazines "Taste of the South" how can you go wrong with that title. That magazine has the most awesome southern recipes.

I was a little hesitant about the recipe at first, because the pudding did not contain any eggs. Most homemade puddings have eggs, so I wasn't sure how it would turn out.
When I prepared the pudding it set up perfectly and the taste was simply to die for. I was surprised since it did not contian eggs and then excited because it tasted so good. 

The coconut cream pie was a huge hit and turned out perfectly. It reminded me of the cream pies you get at the little hole in the wall diners. All I can say is this pie is perfection!!!! If you have been looking for a great old fashioned coconut cream pie recipe I highly recommend this one. The pudding sets up beautifully and it isn't runny at all.

Start by preheating the oven to 350 degrees. Then bake your pie crust. In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat. Meanwhile combine remaining 1 cup of milk and cornstarch in a bowl. mix together well and then add to hot milk mixture. Cook stirring occasionally until mixture thickens.


Add coconut, butter and vanilla Cook and still until mixture thickens again. The mixture should coat the back of a spoon or spatula and have the consistency of thick pudding.


Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish.


I did not use the mile high meringue recipe. I used my trusty meringue powder. It turns out perfectly every time. I usually double the meringue recipe on Wilton directions.



Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color.








Old Fashioned Coconut Cream Pie
 
Ingredients:
3 - cups milk divided
1 - cup sugar
1/8 teaspoon salt
6 - tablespoons cornstarch
1 - cup sweetened flaked coconut
3 - tablespoons butter
1 - tablespoon vanilla extract
1 - 9 inch baked pie shell
1 - 2 recipes mile high meringue
additional coconut - for garnish


Mile High Meringue:
3 - large egg whites
1 - tablespoon cornstarch
1/4 - teaspoon cream of tarter
6 - tablespoons sugar

Directions:
Preheat oven to 350 degrees. In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat. 

Meanwhile combine remaining 1 cup of milk and cornstarch in a bowl. mix together well and then add to hot milk mixture. 

Cook stirring occasionally until mixture thickens. Add coconut, butter and vanilla Cook and still until mixture thickens again. 

Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish.
 
To prepare the meringue in a large bowl, beat egg whites, cornstarch and cram of tarter at high speed with an electric mixer. Mix until soft peaks form. 

Add sugar one tablespoon at a time, beating well after each addition. Spoon meringue onto pie, swirling to make soft peaks. Brown meringue in oven. Watch carefully.

Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color.

After baking, cool on the counter one to two hours and then place in the refrigerator uncovered for at least 3-6 hours before serving.

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34 comments:

Erin @ I Heart New England said... #

Yummy recipe♥

Glad to see ya back!

DailyChef said... #

Wow, this looks great. Your picture looks so fantastic. I have a few coconut-lovers in my family. This will sure to please!

Tiffany @ Eat at Home said... #

That looks so completely delicious! I've never used meringue powder before. I may have to give that a try sometime.

Aggie said... #

I would LOVE this pie!! I'm such a sucker for coconut!

Mommy's Kitchen said... #

Hey Team Pesto!!!!! Aggie I have added you to my blogroll. Miss ya!

Tiffany, the meringue powder is amazing. No more runny meringue. My husband said it reminded him of the meringue on pies you get at restraunts.

Erin I am so glad to be posting Ü

Daily Chef if you have coconut lovers then you must make this.

Ted said... #

I still can't believe the no egg thing? I'll give it a try.

Mommy's Kitchen said... #

Me either Ted. My chocolate pie recipe has eggs so i was pleasantly surprised when it turned out. It really did thicken up nicely.

Jane said... #

Hey Tina,
My mom used to make this pie and I don't have her recipe. I am so happy you posted this! I'd like to make it for Easter! Thanks!

Mommy's Kitchen said... #

Hi Jane your so welcome. The pie will make a great easter dessert. I am making a coconut cake.

the country cook said... #

YUM! I love coconut cream pie! I bet this would be easy to convert into a dairy free/lower calorie dessert. I can't wait to try, anyway.

Mary said... #

Looks wonderful! Welcome home!!

Anonymous said... #

Oh my! I just happened to make one myself last night. I left it in the fridge so it would be nice and cold when I got home from work. Then I clicked on here and saw yours. It made me think of what I have waiting on me when I get home. I can't wait!!!!

Rhonda said... #

Glad you are back, and love coconut pie, my sister sent me our grandmother's recipe just last month and I love meringue especially when it's more browned like marshmallows and use to eat everyone else's since they would rather have a cream topping. I now have the pie song in my head.

Jennifer said... #

Hey Tina! This sounds great!I LOVE coconut cream pie! You need to try this recipe for coconut cream pie cake..it is super easy, and TO DIE FOR!! LOL

Bake a white cake mix according to package directions (i use a cheap cake mix with out pudding)
While cake is baking, mix one can of cream of coconut (you can also use coconut milk) and one can of sweetened condensed milk.
After the cake is done cooking, and still hot, poke holes all over the top, and pour on the mixed coconut milk & condensed milk)
Let this cool for several hours.
Then frost it with a large container of cool whip that has been mixed with 1 cup of coconut, and one VERY WELL drained can of crushed pineapple.
This is SO GOOD!

Cooking with K said... #

This pie does not have any eggs in it...that is amazing...this is a great pie to have when you are out of eggs and and want a really yummy pie! Will have to try making this one! Blessings, K

Anonymous said... #

i don't usually make pies and cakes. I almost always stick with cookies and cupcakes. But after coming upon this site i couldn't resist trying the other recipes out! well Tina you do have a knack for cooking! hahahaha thanks.

sarah said... #

The only problem i had was that when i made the meringue it didn't turn out as fluffy as it was in Tina's pics. i used it anyway and refrigerated it over night. When i woke up to check on it the meringue shrunk at least two sizes and there was a clear syrupy liquid spilling off the rims.I tasted it and it tasted like sugar.do you have any idea why it would have done this? But otherwise this was far better then any pie i've ever tasted!

Tina at Mommy's Kitchen said... #

Did you make a meringue with egg whites or with the Meringue Powder? You may have not of mixed it long enough. If using the meringue powder you really have to whip it until soft peaks form. I haven't had that problem with the meringue powder, so I don't know what else it could be except not whipping long enough. It should be fluffy like meringue with peaks.

sarah said... #

I did use egg whites.. and i think my problem was that i wasn't very patient with the whipping because i was in a hurry. I used a hand mixer because our large one did not reach low enough for the egg whites to touch.

Tina at Mommy's Kitchen said... #

That is the reason I stopped using egg whites. I could never get the meringue right. The next day I always had a watery runny mess around the crust. I solved the problem by using meringue powder and now that never happens. My husband wont let me use anything else. LOL

sarah said... #

Hahahaha. I think that is exactly what happened to me! Although my meringue was a mess, the pie was delicious and my friends and family LOVED it! Thank you sooo much for this recipe! I will definitely be making this again!

Anonymous said... #

Just a hint - if your meringue shrinks away it is because you didn't spread it to touch enough of the crust. If you only place it on the filling it'll pull in. Personally, I am not a fan of meringue. I schlep whipped cream on my pies. Yum!

Jules said... #

If I don't have the meringue is baking the pie still necessary, or can I skip that step and just cool and chill?

Anonymous said... #

I love this recipe. I'm not much on Coconut Pies, but this recipe has changed my mind... Thanks

Anonymous said... #

My wife has recently discovered an allergy to eggs. Now it seems like pie is out of the picture. We can't let that happen.

Do you think this recipe would translate well to other cream pies? Say, banana rather than coconut? I'd like to give it a try and surprise her, but I hate coconut.

brian said... #

i keep boiling the mix as follows, and it will not thicken??? any help please!!!!!!!!

brian said... #

i figured it out, lol, too much coconut

awright5237 said... #

Could I make this without the meringue? I like to make homemade whipped topping but I don't like the "eggs" custard filling. This is the first recipe I've seen without eggs... but I don't care for meringue. Does the filling have to bake? Could I bake it without meringue and the cool and top with whipped topping and toasted coconut?

Amanda said... #

Have you tried it yet without the baking? I don't like meringue. (Its a texture thing for me) My dad wants a coconut cream pie this weekend and I can't find my normal recipie (it calls for whipped cream on top) Before I start playing I wanted to see what you discovered.

Anonymous said... #

Love the no eggs recipe but don't want to use a meringue or shell! Is this possible?? I really would like to make one today....

Regina said... #

I made this the other day and my family loved it! Lived the no egg to it, at first I was skeptical as to how it would taste, I was impressed! This pie isn't rich or sweet like other coconut cream pies I've made. I didn't use powder but made an actual egg meringue. This is my forever coconut cream pie!

Tina Butler said... #

That is one of my favorite pies. I too was surprised at the no egg recipe and I love it. Thank you for stopping by and I am glad you have a new recipe.

Marilyn M said... #

Found your blog by accident looking for a coconut pie recipe and was very skeptical about the "No Eggs". Decided I would try it. Am I glad I did. When it was ready to put in the pie crust I decided I would try it before I wasted my pie crust. My oh my!!!Could not keep the spoon out of it. So glad I found your blog. Can't wait to spend some time and see what other good recipes you have. Thanks again for a wonderful recipe.

Leslie said... #

Love the idea! I was looking to make Coconut Cream Pudding(pie without the crust) and this was phenomenal! Slightly too much sugar though, next time I'm cutting the sugar in half...and making sure I don't dump in too much coconut. :D