Most Popular Old Fashioned Coconut Cream Pie

Gilded and dreamy, this Quondam Fashioned Coconut Cream Pie has a rich custard filling loaded with coconut and is piled-high with a fluffy meringue. A piffling fleck of heaven in a pie chaff, this classic dessert is as long on flavor as information technology is tradition.

What You Need To Make Old Fashioned Kokosnoot Pie

refrigerated pie crust
shredded coconut
sugar
cornstarch
eggs
one-half & half
butter
vanilla
salt

My mamaw would brand a coconut pie at the drop of a chapeau. It was my pawpaw'due south favorite. And there was nothing that made her happier than making him happy. As a upshot, growing we had a coconut pie or ii at every occasion and then some.

Every bit information technology goes with most families, my mamaw learned to make her pie from her female parent and sisters. My mom learned to brand her pie from her. And me… Yes, I learned from my mom. Being in the kitchen, watching, listening and being given little jobs like, "Stand hither, Stacey and stir this."

So in that location I'd exist for what felt like an eternity every bit a kid, stirring the rich, yellow custard, watching it go thick and asking, "Is information technology ready yet?" about a hundred times as the grown ups diced and chopped and measured and whipped upward other delights.

Of course, looking back those times are petty treasures that spring to my heed as I stand in my own kitchen, doling out the job of stirring the custard, whipping and measuring, watching and timing. And the please on each confront when this pie is served? Well, those are piffling treasures stored up too.

1 refrigerated 9 inch pie crust

Pie Filling

1 C sugar
ii Tbsp flour, generously heaping
1 dash table salt
2 C one-half & half
3 large eggs, Yolks merely. Use whites for meringue.
1 tsp vanilla extract
five-7 oz shredded coconut

Meringue

3 egg whites, room temperature
1 pinch table salt
6 Tbsp sugar
1/2 tsp vanilla
2 tsp very hot h2o
1/4 tsp cornstarch
extra shredded coconut

Cook refrigerated pie chaff according to instructions. Set aside to cool.
In a medium saucepan, mix together the dry ingredients for the pie filling. In a modest bowl, beat out eggs. Add half and half and mix well.
Place the sauce pan with the dry ingredients over low heat. Add the milk and eggs a petty at a fourth dimension. Mixing well equally you lot go. Continue to melt over low heat while stirring until pie filling thickens and is stiff. Most 20 minutes.
Remove from heat. Stir in vanilla. Add 3-5 oz of shredded kokosnoot a picayune at a fourth dimension, mixing well.
Cascade warm filling into cooled pie shell. Fix aside and set up meringue.

Meringue

Preheat over to 425 degrees Fahrenheit.
Mix together corn starch and hot water. Stir until completely dissolved and prepare aside.
In a glass or metal bowl, beat egg whites and salt with a mixer medium- medium high speed until fluffy and large bubbles are forming around the edges.
Continue beating eggs while adding sugar ane tablespoon at a time until all of the sugar has been added. Peaks should begin to class.
Continue chirapsia on medium- medium high speed until peaks are glossy and firm. Add vanilla and cornstarch. Beat ane-2 minutes longer. Peaks should be stiff.
Spoon finished meringue onto warm pie, spreading all the style to the edges of the chaff.
Fluff with a spatula or back of spoon to create swirls and peaks. Top with residuum of kokosnoot and brownish the meringue and coconut in the over for 10 minutes or until the peaks are a dainty golden brown.
Remove from oven and allow to absurd completely before slicing or chilling in the refrigerator.