31 Days of Pie – Coconut Cream Pie Recipe

David’s favorite pie has always been pecan, but coconut cream is a very close runner up. My grandmother’s Coconut Cream Pie recipe has always been his favorite. He takes a bite and gets that closed eye this the best thing ever look on his face. I think that’s a pretty good testimony that this is a great pie.

My grandmother's Coconut Cream Pie Recipe is delicious perfection.

Be sure to check out my essential baking tools and favorite ingredients.

Ingredients:
Filling
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 can evaporated milk
1 1/2 cup whole milk
3 egg yolks (save egg whites for the meringue)
3/4 cup flaked, sweetened coconut, divided
1 1/2 tablespoons butter
1 teaspoon vanilla
1 baked pie crust

Meringue
3 egg whites at room temperature
1/4 teaspoon plus 1/8 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar

1. In a saucepan, stir together the sugar, cornstarch, and salt.

2. In a separate bowl, lightly whisk eggs and milk together. Add to the sugar mixture and stir together well.

3. Cook over medium heat, stirring constantly to avoid scorching, until the mixture starts to boil. By now the mixture should be thick. Boil for one minute.

4. Stir in 1/2 cup coconut, butter, and vanilla until the butter is melted. Pour into the filling. Cover with plastic wrap until the meringue is ready.

5. Prepare the meringue and put on the filling. Sprinkle remaining coconut on top of the meringue.

6. Bake in an oven preheated to 350 for 20 – 25 minutes or until meringue is browned.

My grandmother's Coconut Cream Pie Recipe is delicious perfection.

Everyone I know that loves Coconut Cream Pie loves this recipe, and it is a bonus that it makes a beautiful pie.

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This is a month long series where I share pie recipes and baking tips. Be sure to follow my pie Pinterest Board or check my 31 Days of Pie page to stay current on everything that is shared.

These posts were not sponsored, but all pies were baked in my LG double wall oven, which I was provided as a member of the LG VIP Blogger Team.

31 Days of Pie – Easy Meringue Tips

I’ve always been super intimidated by meringue. It just looks so fancy, and I’ve always heard stories about what a pain it is to get it to come out correctly. I read lots of tips and tried making meringue different ways to make it. These easy meringue tips and recipe, my grandmother’s, are a result of what I’ve learned.

Easy Meringue Tips to make the perfect meringue every time.

Be sure to check out my essential baking tools and favorite ingredients.

Ingredients:
3 egg whites, room temperature
1/4 teaspoon plus 1/8 teaspoon cream of tartar
1/4 cup plus two tablespoons sugar

1. Put room temperature egg whites in a stainless steel bowl. It is important to use a bowl that contains no grease or oil, which is the death of meringue. This is why you should not use a plastic bowl.

2. Add the cream of tartar and beat with your mixer until really foamy.

Easy Meringue Tips - Beat eggs and cream of tartar until really foamy.

3. Add sugar one tablespoon at a time and beat well between each addition. You will see that the meringue starts to look smooth. Continue to beat until stiff peaks form when you lift the beaters.

Easy Meringue Tips - Add sugar one tablespoon at a time and beat until stiff peaks form.

4. Top your pie filling with the meringue. It is best for the pie filling to still be warm. That way the meringue starts to cook and form a seal the minute you put it on the filling and will help prevent weeping between the filling and meringue. Spread the meringue all the way to the edge of the crust to seal it completely.

Easy Meringue Tips - Spread the meringue all the way to edge of the pie filling to form a good seal.

5. Bake the meringue in an oven preheated to 350 for 20 – 25 minutes or until the meringue is lightly browned. Part of cooking the meringue is drying it out. Cooking it long enough also ensures that it does not “weep” between the meringue and the filling. However, you will sometimes see little beads of moisture on the top of the meringue after it cooks. I could not find any tips of ways to eliminate this. The trick is that you want to cook it just long enough that it doesn’t weep underneath, but not so long that the moisture forms on the top.

Easy Meringue Tips - Cook the meringue until it is completely done to prevent weeping.

Are you, or were you, intimidated by meringue like I was?

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This is a month long series where I share pie recipes and baking tips. Be sure to follow my pie Pinterest Board or check my 31 Days of Pie page to stay current on everything that is shared.