Hello, my dear readers! Today, I bring you a treat that’s as delightful to savor as it is to prepare – a slice of my own family history wrapped in the sweet scent of coconut. This is a tribute to a cherished recipe, a Coconut Pie that used to be the star at family gatherings. I fondly remember my dear Grammie making this pie, her hands carefully sculpting each element of this masterpiece, while her kitchen filled with the tantalizing aroma of baking coconut. She loved making this pie, particularly because my Grandpa was a huge fan of coconut. Today, I want to share this heirloom recipe with you so you can experience the magic of this Coconut Pie, not just in your kitchen but in your heart.
For the Delicious Coconut Filling:
- 1/4 cup of sugar
- 1/3 cup of cake flour
- 1/2 teaspoon of salt
- 2 cups of milk
- 3 large egg yolks, slightly beaten
- 1 1/2 cups of shredded coconut
- 2 teaspoons of pure vanilla extract
- 1 pre-baked pie shell
For the Cloud-like Meringue Topping:
- 2 large egg whites
- 1/4 cup of sugar
- Start by making the coconut filling. In the top part of a double boiler, mix the sugar, cake flour, and salt. This blend of dry ingredients forms the sweet base of our filling, ensuring the perfect balance of sweetness and flavor.
- Gently pour in the milk and the lightly beaten egg yolks into the dry mixture. This gives our filling a creamy texture and rich taste.
- Place the double boiler over rapidly boiling water, stirring constantly for about 10 minutes. The heat will thicken our mixture into a luscious custard.
- Once the custard is thick, remove it from the heat. Stir in 1 cup of the shredded coconut and the vanilla extract. The coconut adds a tropical flair to our pie, while the vanilla adds a comforting, familiar aroma.
- Allow the mixture to cool slightly before pouring it into the pre-baked pie shell. The pie shell will hug our coconut custard, creating a delicious duo that’s to die for!
- Now let’s whip up our meringue topping. Beat the egg whites until they become frothy. Gradually add the sugar, two tablespoons at a time, whipping after each addition until the egg whites form stiff peaks. The meringue is our pie’s crowning glory, adding a light, airy contrast to our rich coconut filling.
- Spoon the meringue onto the pie, spreading it evenly to cover the coconut custard. Create peaks with a knife or spatula for a beautiful, bakery-worthy finish.
- Sprinkle a bit of shredded coconut on top for a fun textural element. Then, bake your pie in a preheated oven (350 degrees Fahrenheit) for about 10 minutes, or until it achieves a gorgeous golden-brown hue.
- Remove the pie from the oven and allow it to cool completely. Then, place it in the fridge to set.
- When you’re ready to serve, slice up this delightful coconut creation and watch as your guests’ faces light up with joy.
- Quality Ingredients: Use high-quality, unsweetened coconut.
- Use Double Boiler: Prevents the egg mixture from scrambling.
- Constant Stirring: Prevents the mixture from sticking or burning.
- Cool Before Chilling: Let pie cool before refrigerating for it to set.
- Clean Equipment for Meringue: Any grease can prevent egg whites from whipping.
- Gradual Sugar Addition: Add sugar slowly to egg whites for a glossy meringue.
- Seal with Meringue: Ensure meringue covers custard and touches crust all around.
- Bake until Golden: Makes the meringue appealing and ensures egg whites are fully cooked.
- Serve Chilled: For best taste, serve the pie chilled and consume within 2-3 days.
- Creativity: Adjust the recipe to your taste. Add flavors like lemon zest or rum if desired.