Filthy Fifty #4 is
all for you, my faithful readers. Based on your requests for my recipes...once a month I'm hosting Friday-Pie-Day. Although Dean suggested I have Pie-Day-Every-Friday. The plan is to share 10 pie recipes with you throughout the year. I gave myself December off because I already made TOO many pies during that month.
First up...Coconut Creme Pie, oh yes! I have been making this pie for a bazillion years. You are going to love it.
Combine in a medium saucepan
3/4 cup sugar
3 Tbl Cornstarch
1/4 tsp salt
Gradually stir in 2 cups milk. Cook over medium heat, stirring constantly, until mixture is thickened.
Now you can use 1% or 2% milk if that's all you have. But if you REALLY want a velvety delicious pie then you should make a trip to the grocery store and buy yourself some good old Vitamin D whole milk. You really can taste the difference.
Beat 3 egg yolks until thick and pale.
See the color of those eggs...nearly orange. Those are farm fresh eggs supplied by Mother Clucker, Red, and Nuggett in the Garlick Press coop.
Gradually stir about 1/4 of the hot milk mixture into yolks tempering the eggs; add to remaining hot milk mixture...stirring constantly. Cook over medium heat 5 minutes, stirring constantly. And I mean CONSTANTLY. This is important unless you like chunks of burnt custard in your pie.
Remove from heat.
Stir in 1 cup coconut, 2 Tbl butter, and 1 tsp vanilla.
Spoon into 1 baked 9 inch pie crust. Don't worry I'll cover pie crusts in one of my next posts.
Beat 3 egg whites, 1/4 tsp cream of tartar, and 1/2 tsp vanilla at high speed of an electric mixer until foamy.
Gradually add 1/4 cup plus 2 Tbl sugar, a tablespoon at a time, beating mixture until stiff peaks form and sugar dissolves (2-4 min).
Spread meringue over hot filling, sealing to edge of pastry crust. Sprinkle with coconut.
Bake at 325 degrees for 25-28 minutes or until golden. Cool on a wire rack.
Now if you'll excuse me...Izzy and I have a slice of pie to eat but we do hope you enjoy this recipe!
