Coconut Cream Pie

Posted by Donna:

Here I go again with my "old" recipes--- that more than likely--- most of you fix yourselves very often. I hear people say how much trouble and work it is to make a pie. I do have to admit cakes are easier and last longer; but, there's just something about making a homemade pie that is very gratifying. People love a homemade pie. I have found that homemade pies are one of the best desserts to make for people.

This recipe came out of an old Betty Crocker recipe book. The only change I made was instead of using whole milk, I use carnation evaporated milk.

3/4 cup sugar

1/3 cup sifted all-purpose flour

2 cups carnation evaporated milk ( I always use one can of evaporated milk. It lacks just a little bit making the 2 cups; so, I use whole milk just to fill the second cup of milk.)

3 egg yolks, slightly beaten with a fork

2 T. margarine

1 tsp. vanilla

1 9-inch baked pastry crust ( This was posted with the Chocolate Pie recipe.)
1 recipe meringue

In a saucepan, combine the sugar and flour. Gradually stir in the milk. Cook and stir over medium heat until the mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir a small amount of the hot mixture into the beaten egg yolks; then, pour that mixture back into the saucepan. Cook 2 more minutes, stirring constantly. Remove from heat. Add the butter and vanilla. Add 1 cup of coconut. Pour into the baked pie crust.

Meringue: Beat the 3 egg whites until soft peaks form. Gradually add 3 T. sugar, 1/2 tsp. vanilla, and a dash of cream of tartar (about an 1/8 of a tsp.) and beat until stiff peaks form. Spread on the cream filling. Sprinkle coconut over the meringue. Bake at 350 degrees until the meringue is golden.

On occasion, I have made this pie, as well as the Chocolate Pie, and baked them in my miniature pie tins. I gave them to my neighbors last year as their Christmas gift. Also, I have taken them to friends just for fun. They love the miniature pies.