Today I’m bringing you a recipe for one of my all time favorite pies. I’ve been wanting to bring you this recipe for a while now but I can’t bring everything at once, gotta pace myself because I plan on keeping this website going for at least another generation or two.
You often hear tales of pregnant women and their cravings and I was no different with both of my children. With Brady, I wanted extra sour lemonade and chicken noodle soup. I was working on my degree at the time and the local Chik-Fil-A saw me pull through their drive through at least three or four times a week. With Katy Rose, all I wanted was this pie. Thing is, you can’t go to the grocery store and buy this pie. Sure, they have coconut pies for sale in the freezer section but the only resemblance they bear to a true old fashioned coconut pie is their name. This is one of those pies that, if you find yourself craving it, you’re just gonna have to make it yourself.
But don’t worry, it’s easy to do and you probably have everything you need on hand already except for the coconut.
Here is my recipe. Hope you enjoy it!
You’ll need: Sugar, vanilla, flour, milk, margarine, eggs, and some sweetened flaked coconut.
That little bowl is a Jewel Tea bowl, same pattern as the plate in the final photo of the pie. Raise your hand if you remember Jewel Tea from your childhood!
I’m using my mix in the pan pie crust. It’s in the cookbook and on Southern Plate as well. Click here to see the tutorial. This pie plate is a bit larger than usual so I’m doubling the recipe and will end up with a nice thick crust. I prefer the taste of this crust to a store bought crust but you just do whatever is easiest for you. In other words, feel free to make your own or use store bought – your pie is still gonna be just as good so don’t you dare feel bad if you don’t make the crust from scratch!
I have a rule: If someone complains, they don’t get to eat my cooking again.
Ain’t had a complaint yet!
Place your margarine in a sauce pot.
and your salt
and your milk…
now separate your eggs, yolks from whites.
Make sure you don’t get any yolks into your whites because we’re going to whip those up into a meringue later and if there are yolks in there the whites won’t whip up like we need them to.
There are lots of ways to separate your eggs. I think a lot of folks use an egg separator. Some folks use their hands by dumping the egg in and letting the white slip out through slightly spread fingers. I just crack my egg and gently tilt the shell until the white all falls out.
However you prefer, do it that way.
Pour your yolks into the sauce pot, too.
Look what a happy little family we have there!
With a wire whisk, beat up your eggs a bit and break up the margarine some.
Okay so you don’t have to break up the margarine because it will melt on it’s own in the pot but I had fun beating at it a bit with my whisk. You know, kinda how a kid can’t resist kicking a can as they walk up to it..
Isn’t my whisk beautiful? A couple of weeks ago Chef Bobby of The Big Green Egg came to my house to give me a lesson on how to make the perfect steak in a Big Green Egg cooker.
While he was here, I was admiring his toolkit and all of the lovely knives and spoons and such he had. I fell in love with this gorgeous whisk. The handle fit just right in my hand and was large enough that it was easy to hold even if your hands were tired. I admired it and planned on trying to track me down one just like it. The next day Bobby sent me a message telling me to check the drawer to the right of my oven and when I did, this whisk was in there!
Now let me tell you what, that tickled me to death! Felt just like Christmas. 🙂
Stir stir stir stir, cook, cook, cook, cook.
Don’t stop stirring because you don’t want it to scorch.
When it coats the back of the spoon like this, it is done BUT we are going to cook it a little bit more, about two minutes after that.
Go ahead and turn your heat off, though.
Now see, this is how thick I like it.
If you cook it until you can swipe at the bottom of the pot real fast and see a trail like this, it will be thick enough that your pie will set up a little firmer and you can cut prettier pieces.
Don’t get me wrong though, I’ll gladly eat a runny coconut cream pie!
Now stir in your coconut.
This is where I forgot to put my vanilla in but I don’t beat myself up about things like that.
You try to remember to put it in, though. It’s in the recipe at the bottom.
Pie turned out just fine 🙂
PLEASE NOTE HOW THICK THIS FILLING IS IN THE PHOTOGRAPH 🙂
Thank you for noting that!
Spread filling into your pie shell.
It usually isn’t this yellow but it all depends on the eggs. I must have gotten me some rich eggs this go around!
Now lets make us some meringue, or “Calf Slobber” as my Mama calls it…
Place your egg whites in a mixing bowl.
Make sure your bowl is really clean because if your bowl or your beaters have any oily residue on them that will interfere with your meringue as well so it never hurts to wash them again before this step. I wash mine in the dishwasher on high temp so we’re good.
Whip it until nice and frothy and light.
You can whip it to soft peak stage but I like to stop here and add my sugar so it has plenty of time to dissolve.
With so many things in cooking, there isn’t really a set “right” way unless you are in a culinary class.
When you’re cooking in your home, however you want to do it is the right way. ~grins~
~pours in her sugar~
~dumps in a little vanilla~
~Beats the living mess out of the egg whites until they are at stiff peak stage.~
I know this isn’t stiff stiff peaks, but its soooooooooooo much easier to spread if you don’t beat it too much.
Besides look at this whisk when I turn it upside down…
See? that’s a stiff peak!
Spread that over your pie, being careful to make it touch on all sides.
If you don’t spread it and make it touch on all of the sides it will pull back and shrink up a bit as it bakes.
Sprinkle some coconut on top of that.
Ooh did I tell you to get a little extra coconut? Well of course you should know that. I mean, you can’t actually make a coconut pie without eating some coconut along the way! I get a bag of sweetened flaked coconut, take out a cup, and nibble on the rest the whole time I’m making the pie!
Here is our pie all ready for the oven.
Bake this at 325 for about ten minutes, or until golden.
I usually cook my meringues for about fifteen minutes but you have to go a little shorter with this one so the coconut on top doesn’t burn.
Oh now that is a thing of beauty!
I got this pie plate and the little carrier thingie for it at Marshall’s for about ten dollars.
- ½ cup sugar
- ⅓ cup flour
- ½ cup milk
- stick margarine or butter, melted
- ½ teaspoon salt
- ½ teaspoon vanilla
- 3 eggs, separated
- 1 heaping cup coconut, sweetened flaked
- 9 inch pie shell, baked (Or my Mix In The Pan Pie crust)
- 3 egg whites
- ¼ C sugar
- Mix flour, sugar, salt, margarine, milk, and egg yolks in large saucepan. Cook over medium heat, stirring constantly with a wire whisk until thick. Remove from heat. Stir in vanilla and coconut. Pour into baked pie shell. Top with meringue.
- Whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. Sprinkle additional coconut on top. Bake at 325 for ten minutes or until top is golden. Refrigerate until completely cold before serving.
Hey Everybody! Time for a heart to heart about this pie recipe. I want to clarify a few things based on the comments (I am writing this on April 14, 2015).
- 1. There are no type-o’s. This is a family recipe and the exact one we use to make this pie. I repeat, there are no type-o’s.
- 2. The pie pictured in the photograph was made using this recipe.
- 3. Yes, the filling is thick, yes, there is a lot of filling in this pie (as pictured, because that pie was made using this recipe).
- 4. If you like a thinner filling, you can add more milk if you like. Some folks in the comments have mentioned adding 1/2 cup more and some even 2 cups more! That is totally up to you. Many folks have commented that the pie turned out perfectly using the 1/2 cup called for in the recipe. My pie, the one photographed, was made using this recipe and turns out perfect every time. This is my favorite pie so I make it fairly often and each time, I go back to this recipe to do that.
- 5. If you choose to tweak the ingredients or amount of milk, you’re on your own but it will probably be fine. 🙂
- 6. At the end of the day, you got pie!
Some of the Comments from folks who have made this pie as successfully as I have:
- What I love about this pie, is that I can make it with all organic ingredients. We try to eat only organic—but still have a sweet tooth! I’ve made it 5 times since Thanksgiving; doubled for my large family.
- My husband loves the coconut pie at our local barbeque place, so for his birthday, he requested I make one instead of a cake. All I remembered about my mom’s coconut pie was that she used a double-boiler–and I wasn’t about to go to all that trouble! So, I did an online search and lo-and-behold found your pie! It’s amazing! It tastes exactly like I remember my mom’s and sooo easy to fix!
- Thank you, thank you, thank you for this coconut meringue pie recipe!!! Let me start with a disclaimer: I am a pretty good cook, but NOT a baker. That said, I helped my grandmother (aka, Maw-Maw) make pies every Thanksgiving from the time I was a little girl standing on a step-stool, until my late-twenties when she passed away. Even after I moved from Louisiana to Texas, I went “home” for Thanksgiving to help her bake. Every year I can recall, she tried to make a coconut meringue pie for my dad (his favorite!). Every year that pie turned out runny. Back then I left all the recipe searching and ingredient purchasing to Maw-Maw, and she was limited to recipes she had in her cookbook collection. Since she passed away, I continue to prepare her Thanksgiving menu each year and my family now travels to Austin for the holiday. The first year I purchased a coconut cream pie from a local pie shop, which was very good, but it was not what Dad wanted. Last year, I made a half-hearted attempt using Jello Cook-n-serve pie filling – total fail. So, this year, considering that I now find nearly every new recipe I make online, I decided to search online for a coconut meringue pie recipe. Your recipe looked to be the most promising, and it turned out to be THE coconut meringue pie I had been searching for! Dad loved it, and I believe my Maw-Maw would be proud. Thanks again!!!
- I made this pie for Thanksgiving. It was easy and SO delicious! Thank you for sharing this recipe!
Enthusiasm is contagious. Be a carrier.
~Susan Rabin. Submit your quote by clicking here.