SCOTT’S COCONUT CREAM PIE

Okay, so my husband actually said to me, “I know it’s tough saying this when you’re such a good cook, but this is the best pie I’ve ever eaten.” Not just the best coconut cream pie, which is his favorite, but the BEST PIE he’s ever eaten! It is truly the best coconut cream pie I’ve ever tasted – nice texture, sweet but not too sweet – everything simply perfect. Scott brought it to our canasta night, and kudos to him. Of course he says it’s not really his recipe – he got it years ago from a friend, and it was her grandmother’s recipe. I always like to credit the friends who share their recipe with me, but now that I’ve made it and when someone asks me for it,  then it becomes Carolyn’s Coconut Cream Pie, so Scott just give it up. When you recognized that it is a great recipe and you regularly make it, that gives you the right to call it your own – just like I do  :-)

1 c. sugar
½ c. all-purpose flour
2 TB cornstarch
¼ t. salt
3 c. whole milk
4 eggs, separated
3 TB butter
1-1/2 t. vanilla
1 cup(ish) plus 1/3 c. shredded coconut
1 pastry shell, baked
Meringue

In a medium saucepan combine sugar, flour, cornstarch and salt. Turn heat to medium and begin to add milk gradually as you whisk constantly. Continue to whisk until mixture turns thick and bubbly. Reduce heat to low and continue to whisk for another 2 minutes. Remove from heat.

In a bowl, lightly beat the egg yolks. Gradually stir about 1 cup of the hot filling into the egg yolks to temper them (if you pour it in too fast the eggs will cook so it is important that you do this slowly). Place the tempered yolks back into the saucepan and stir well. Bring to a gentle boil. Whisk and stir another 2 minutes; remove from heat.

Whisk in butter, vanilla and 1 cup(ish, a little more if you wish) coconut. Pour hot filling into the baked pastry shell.

Meringue:

4 egg whites
½ t. vanilla
¼ heaping t. cream of tartar
6 TB sugar

In a mixing bowl with the wire tool beat the egg whites, vanilla and cream of tartar at medium-high speed until soft peaks form. Gradually add the sugar, about 1 TB at a time, and keep mixing until the sugar is dissolved and you have stiff, glossy peaks. Immediately spread merginue over the hot filling; seal to edge. Sprinkle 1/3 c. coconut over the meringue. Bake in a 350 degree oven for 12-15 minutes until golden. Cool Chill in refrigerator for several hours before serving.