Family Recipe-Coconut Pie

November 30, 2016

As you know I absolutely Love sewing, but a very close second is baking. I find that it is so similar to sewing. A recipe to follow with directions and measurements, and you get something absolutely beautiful and tasty at the end. Because of my love of sewing and baking, I wanted to share with you a very loved family recipe with you that you can make for your upcoming Christmas feast. I promise that this Coconut pie is a HUGE crowd please and is pretty fool proof as well.

 

Filling:

 

2 Cups Sugar (Divided)

1/4 Cup Flour

2 1/2 Cups Milk

2 Cups Coconut Flakes

6 Egg Yokes

2 Tablespoons Butter

2 Teaspoons Vanilla

Pre-made pie crust or use recipe below to make your own.

 

In a bowl, beat egg yolks and 1/4 cup of sugar. Add flour and coconut and stir. Stir in milk and rest of sugar. Cook in heavy skillet or sauce pan over medium heat until thickened. Remove from heat and add vanilla and butter. Pour into baked pie shell and let cool. (see pie crust recipe below)

Pie Crust:

 

1 Cups Flour

1/3 Cups Shortening

1/2 Teaspoon Salt

2 Tablespoons Cold Water

 

Mix flour and salt. Cut in shortening. Sprinkle with water; mix with fork until moistened. round into ball. Roll a little more than 1/2 of the dough into disc 1" larger than inverted pie pan. Ease into pan; Trim edge. I also like to poke the pie crust with a fork along the bottom and sides of the shell to prevent bubbling. Then I place a couple sheets of baking paper on top of the shell and fill with baking beads, beans or rice to weight it down.

Bake at 475 F (250 C) degrees for 8-10 minutes.

 Never Fail Fluffy Meringue

 

1 Tablespoon Cornstarch

2 Tablespoons Cold Water

1/2 Cup Boiling Water

3 Egg Whites

6 Tablespoons Sugar

1 Teaspoon Vanilla

1 Pinch Salt

 

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thick. Let stand until completely cold. With electric mixer on high speed, beat eggs whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in the cornstarch mixture. Turn mixer to high again and beat well. Spread meringue over cooled pie filling and bake at 425F (218C) degrees for 10 minutes or until top is lightly brown. I also sprinkled a little bit of desiccated coconut on top before I cooked the meringue.

 

 

I truly hope that you and your family enjoy this treasured recipe this holiday season. From my home to yours.

 

Merry Christmas!

 

Lindsey Rae

 

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