Double-Coconut Cream Pie

When we were young, my siblings and I were not big fans of pumpkin pie (one of my sisters even threw up after eating it and still won't touch the stuff!), so my mom would take requests and make whatever we wanted for Thanksgiving. Pumpkin pie was not a staple, or really that necessary at our house. My husband thinks we are so weird. "It's not Thanksgiving without pumpkin pie!" Whatever! Though I do like pumpkin pie now, there are plenty of pies way more delicious than pumpkin. Some of our favorites were chocolate, lemon meringue, and banana cream; you know all the sweet, creamy pudding pies. In honor of our family tradition, I will be making Coconut Cream Pie, because that is what I requested this year. And Cody can have his pumpkin.



3 egg whites
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3/4 c. cream of coconut
3 beaten egg yolks
2 Tbs. butter
1 c. flaked coconut
2 tsp. vanilla
1/2 tsp. vanilla
1/4 tsp cream of tartar
1/3 c. sugar
1 9-inch baked pie crust shell
2 Tbs. flaked coconut

1. Let egg whites stand at room temperature for 30 minutes. Meanwhile, for filling, in a medium saucepan combine cornstarch and salt; stir in 1/4 c. of the milk until smooth. Stir in remaining milk and cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more.

2. Remove from heat. Gradually stir about 1 c. of the hot filling into egg yolks, stirring constantly. Pour yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir for 2 min. more. Remove from heat. Stir in butter until melted. Stir in 1 c. coconut and 2 tsp vanilla. Keep warm. Preheat oven to 350 ° F.

3. For meringue, in a large mixing bowl combine egg whites, the 1/2 tsp. vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 min. or until soft peaks form (tips curl). Gradually add the 1/3 c. sugar, 1 Tbs. at a time, beating on high speed about 4 min. more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

4. Spoon warm filling into the cooled baked pie crust shell. Immediately spread meringue over warm filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 Tbs. coconut. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

From Better Homes and Gardens: All-Time Favorites Cookbook Volume 2