Recipe Review: Mom’s Coconut Cream Pie

Hey again! You remember last week, when I treated you to my mom’s lasagna recipe? I’m going to up the ante this time with her recipe for coconut cream pie. (It probably came out of one of my grandma’s church cookbooks, honestly, but mom’s got it memorized so I’m accrediting it to her.)

You won’t believe how difficult it was to get this recipe. It was literally watching her and writing it down, and then she’d forget to tell me something so I’d have to start all over again. The little index card I wrote on has seen better days.

This is gonna follow the same style as last week. I’m gonna give you the recipe up front, then go through it step-by-step with pictures, then talk about it a little more at the end. So without further ado, here we go!

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MOM’S COCONUT CREAM PIE

Ingredients:

  • 2 cups whole milk
  • 1 cup sugar + 1 tbsp
  • 1/2 cup flour
  • 2 eggs (separate the yolks from the whites)
  • 1/2 tsp vanilla (for real vanilla, use 1/4 tsp)
  • 1/2 cup coconut
  • 1 baked pie crust

Instructions:

  1. Combine 1 cup sugar and 1/2 cup flour in a bowl.
  2. Combine 2 cups whole milk, 2 egg yolks, and 1/2 tsp vanilla in a bowl, and slowly add dry ingredient mix to it.
  3. Transfer mixture to double boiler and stir constantly until mixture thickens. Add coconut to combine. Take off heat and set aside.
  4. Whip egg whites with hand mixer until stiff. Add 1 tbsp sugar near the very end of whipping.
  5. Spread filling in pie, then add meringue. Bake at 400º until the top of the meringue starts to brown.

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I didn’t take pictures for steps 1 & 2, but here’s Step 3: Cook ingredients in a double boiler, stirring constantly. Once the mixture thickens, add the coconut, stir some more, and then set aside.
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Step 4: Whip egg whites with a hand mixer.
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Step 4, Cont.: Whip egg whites with a hand mixture, adding 1 tbsp of sugar near the end of the beating process. Be careful not to overbeat.
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Step 5: This is a pre-baked pie crust. Mom gets them from the freezer section at Wal-Mart, then toasts them in the oven for a few minutes until they’re slightly brown.
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Step 5, Cont.: Spread filling in the pie crust.
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Step 5, Cont.: Add meringue on top of pie filling. Look how pretty it is!
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Step 6: Bake at 400º until the top of the meringue starts to brown. Pour yourself a large glass of milk and enjoy! (Please, don’t eat it with tomato paste. We were making lasagna and pie at the same time.)

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Where to begin with this?

Coconut Cream Pie is one of my dad’s favorite desserts. Mom and I baked ourselves a chocolate cake (from a mix, don’t kill me!) to test out some new baking strips we bought, and we had to do a dessert for dad, too, because he doesn’t like chocolate. (He’ll stomach a small slice of my birthday cake, but that’s about the extent of the chocolate he eats for the year, aside from chocolate Santas at Christmas.)

PROS:

  • Easy to make
  • Quick to make (legit like 20 minutes from start to finish)
  • Is great warm or cold
  • Perfect last-minute addition to a dinner party

CONS:

  • The coconut might get stuck in your teeth…but if you don’t like coconut, what are you doing eating this anyways?!

This has long been one of my favorite desserts. It’s sweet, creamy, and absolutely delicious. I’d certainly give this 5/5 stars. Why don’t you give it a try and tell me if you agree with me?

My next project? I’m going to try making this and adding cocoa powder to it. Mom says her mother did it when she was younger (for her brother, who only ate chocolate if it had coconut in it), but she’s got no idea how much cocoa powder you need to add. I’m just gonna start with one tablespoon and go from there.

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And hey, isn’t my mom cute?

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4 thoughts on “Recipe Review: Mom’s Coconut Cream Pie

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