Old Fashioned Coconut Cream Pie!

 
 
I guess my second favorite meringue pie after chocolate has to be coconut.  It's an old southern classic dessert and I think people seem to think it's hard to make, but actually it's not with the right recipe and tips for the meringue.  Here is what you will need:
 
1 9" pie shell
 
Pie Filling
1 cup sugar
3 egg yolks
1/4 cup cornstarch
2 cups milk
1 Tbs. butter
1 tsp. vanilla
1  1/2 cups coconut
 
Meringue
3 egg whites
1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 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.
 
 
This is what the meringue should look like when it's stiff enough.
 
 
 
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.  Watch it carefully because ovens vary. 
 
 
Coconut Cream Pie!

 
 



28 comments:

  1. Mmmmmmmmmm............. one of my favorite memories is being at a truck stop in Russellville, Arkansas on our way to Little Rock eating a piece of coconut cream pie. I haven't had a bit in years. I believe I might have to fix some soon.

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    1. I have to admit, we do have some pretty good pie here in Arkansas =)

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  2. Thank you so much! I have been looking for this recipe for years. I lost my great grandmothers recipe and all I could find were recipes using fake pudding. She always used watkins double strength vanilla.

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    1. I make this every year, and my favorite vanilla is Watkins!

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    2. Yes, Watkins Vanilla is wonderful..loved it and the cinnamon so much that I finally found a person who sold it - and signed up myself - over 6 years ago... www.jrwatkins.com ID#376158! Debbie J. :) love baking - this pie recipe is just like my Momma uses and so do I!

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  3. Mine and my Daddy's favorite pie. I was born on his birthday on Thanksgiving and having coconut pie to eat is such a great memory for me. Thank you

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  4. One of my family's favorite pies that my Mother made quite often. I was raised on a ranch and my Daddy had a great sense of humor. He called the coconut "cake strings"! That is the strings off of the towsacks of cattle feed that was called "cake". He also called meringue "calf slobbers". LOL When a baby calf drinks milk from a cow's teat, they always slobber and it does look like meringue. Daddy just liked to get a reaction from us kids!! Of course, that was "EWWWWW! Daddy!! That's yucky!!" He loved it!!

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    1. My dad also called it "calf slobber!" Love how these recipes bring back memories!

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    2. Haven't heard that expression in years (calf-slobber) My Dad always said "give me some of that pudding with the calf-slobber on it". Thanks for the memory!

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  5. Almost like my Grandmother's. I rember my Grandfather eating a piece before dinner and one after ...just to make sure he had room. It was always beautiful. Just put a clean glass bowel and the beaters in the trudge before you use them...plastic bowels will always have residue onthem. Thanks for sharing.

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  6. I make this all the time but use old recipe and cook only 10 minutes in microwave For filling but use old method of incorporating egg yolks. Have never done mEringue this way will try it next time wish I had a piece right!!

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  7. I make this all the time but use microwave for cooking filling in only 10 minutes never have done meringue this way will try next time

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  8. Can truvia or splenda be used instead of sugar?

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  9. I made this pie today and can hardly wait to try it as soon as it cools. Looks great.

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  10. Any tips on how to mail it so that it gets there in one piece? I'd love to send it to my son who is away at college.

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    1. sorry Karen, this doesn't even travel well. try cookies instead :(

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  11. sweetened or unsweetened coconut? I want to make it for my husband. He loves this pie!

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  12. I think I may've been the one that request this!! I love your web-site for the very best, home-style recipes. I've been wanting one here lately..going to make one. Thanks for posting this!!

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  13. Don't think it would last through a mailing. Plus, not sure it would be safe...The meringue is, after all, made with raw egg whites. I've never even seen a pie with meringue on it look quite as nice the second day.By the third day - if you ever have any left over that long :) lol ...looks AWFUL and have developed a "different" taste.... Meringue pies were a "treat", meant to be eaten all up immediately ! :)

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  14. I love this pie! I sometimes make it and leave the meringue off but not often!

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  15. Judy, use the sweetened coconut.

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  16. Brilliant website. I'm from the UK, undo sometimes we don't have some of the ingredients or know what they are. Are. Very frustrating as would like to make so.many of yr delicious puddings.
    Christine xx

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  17. My all time favorite along with my Dadddy's.My Mom made the best then My oldest sister conquered the title!!!!! Now I make it just to honor for my Mom and Daddy~

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  18. I made this pie yesterday and it is awesome. Keeping this receipe!

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  19. I've never heard of putting Cornstarch in the Meringue, I do not use it and I have a Beautiful Meringue,I always use Cream of Tarter!

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    1. The Cream of Tarter is an acidic byproduct that is leftover after making wine. It acts as a stabilizer in the making of meringue and as a leavening in certain baked goods. Thus the baking soda and corn starch together serve the same purpose in meringue making, and are likely always on hand for those who don't keep Cream of Tarter around.

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  20. I love this but do you have a recipe for a scratch.pie crust thanks

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  21. My family raved about this and it is going in my tried and true recipe book!

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