Coconut Cream Pie - Dad's Favorite

Papa Ken's Coconut Cream Pie

This is my dad's favorite kind of pie. A true Southern coconut cream pie has meringue instead of whipped cream! This is a great pie for summertime.

-Ingredients-

FILLING:

2/3 cup of sugar

1/4 cup of cornstarch

1/4 teaspoon of salt

2 cups whole milk

3 eggs yolks, lightly beaten

1 cup of flaked coconut (you can buy it in the grocery store baking aisle)

2 and 1/2 tablespoons of butter

1/5 teaspoon of vanilla extract

1 (9 inch) pie shell (baked)

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons of sugar

1/2 cup flaked coconut

-Directions-

Filling:

1. Bake the pie shell as directed and set on a wire rack to cool.

2. In a small saucepan, combine the sugar, cornstarch, and salt. Slowly stir in the milk until smooth.

3. Cook the mixture, stirring often, over medium high heat until it starts to thicken and get bubbly. Reduce heat to low and continue to cook for 2 minutes, stirring constantly. 

4. Remove saucepan from heat and slowly add in the egg yolks, continue stirring constantly.

5. Return saucepan to heat and bring the mixture to a gentle boil. Continue to cook and stir for 2 more minutes.

6. Remove from heat and slowly stir in the coconut, butter, and vanilla extract. Stir until the butter has melted.

7. Pour the hot filling into the baked pie shell and leave on the wire rack while you make the meringue.

Meringue:

1. In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

2. Gradually beat in sugar on high speed, ONE tablespoon at a time. After you add each tablespoon, let the sugar dissolve into the egg whites completely. Beat on high until stiff glossy peaks form. It should look like this when it's ready: 

3. Spread the meringue evenly over the hot filling all the way to the edge, sealing the filling.

4. Sprinkle with the flaked coconut.

5. Bake at 350 degrees for 12-14 minutes until the meringue has a nice golden color and the coconut is toasted. You may have to rotate the pie throughout baking for even toasting of the coconut.

6. Cool on the wire rack for 1 hour.

7. Refrigerate for at least 3 hours before serving.

MMM MMM!!!!!