Pies Recipes

How to make Coconut Cream Pie from scratch

A sweet creamy custard filled with coconut piled high with meringue and topped with more coconut is a true Southern dessert that will be a welcome addition to your baking arsenal. It looks and tastes like you worked for hours but is much quicker to make than you think. Recipe in the description.
Coconut Cream Pie

1 9-inch deep dish pie shell, baked and cooled
6 eggs, separated
¾ cup sugar
1/3 cup corn starch
3 cups milk
1 ½ tablespoons butter
2 teaspoons vanilla
1 cup sweetened grated coconut plus extra for topping
1 recipe meringue
Separate eggs with yolks in a medium size bowl and whites in a large bowl.
In heavy saucepan combine sugar and corn starch. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat, slowly whisk 1 cup of hot mixture a little at a time into egg yolks, stir egg yolk mixture into the remaining mix in the saucepan and return to burner cook and stir 1 minute. Remove from heat again and add butter, vanilla and coconut. Return to heat and stir and cook for 1 more minute. Pour mixture into cooled pie shell.
For meringue:
With an electric mixer whip the 6 egg whites until foamy. Gradually beat in ¾ cup sugar. Add ¾ teaspoon Cream of Tartar and 1 teaspoon vanilla. Beat until stiff peaks form. Mound meringue onto center of pie and use a spatula pull it to the edge of the pie. Be sure to seal to edge of pie crust all the way around. Sprinkle the top with some additional coconut. Bake 15 to 20 minutes in a preheated 325* oven or until the coconut and meringue are toasted a light brown. Remove pie to cooling rack for 1 hour. Place in refrigerator uncovered until completely cooled and ready to serve.

Original of the video here

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Video Transcription

[Music]uh-ohwelcome to the kitchen we’re going tomake coconut three pata today fromscratchy’all had siblings I have several andthe baby of the family the youngest oneis my sister Nancy and she’s aworld-class nag she’ll cook that shewants to tell you about doing all hotand this is her favorite and she’s beenacting me forever to do this so I’mgoing to do it more all right in my panhere is a heavy saucepan I’m a good 3/4cup of granulated sugar do that I’mgoing to put 1/3 of a cup of corn starchI’ve used this for starches whatever youuse this is the thickening agent itreally tells its what it’s in sureputting this and you can make this sowe’ve got that mixed together now andwe’re going to add three cups a wholemilkthere’s two that’s three cups throw thatall together and we’re going to take itover to our stove okay eat until up thisis a hip hot and bubbly and I lovecoconut cream pie and my little sistergot to choose an idol I told in our alltalk about loveso oh you’re going to do and you want tostay with this if milk can burn reallyquickly and it will also will lookhorrific a terrible mess so you want tostay with it you want to stir it all sconstantly so that everything is blendedwell togethernow I’ve already baked my pie shell andholiday this is across from singlesingle crust pie I made it earlier whatyou want to remember though is that youwant some pie shell you’re not going tofill it and make it you’re gonna make ityour pie crust empty so don’t forget toprick your dough you can use arefrigerated dough out of the store ormake your own homemade and I have videosto show you how to make a pie for homethat you want to make sure that you takea fork and prick the inside of your piecrust all over before you think it’s allover the bottom of it all the way aroundthe side just rig it with a fork so itdoesn’t puff up on you when you’remakingnow that’s already starting to get warmand you want to cook it on about amedium medium-high heat you don’t wantto do it really fast when all that sugarto melt and that cornstarch – I’ll getwell incorporated into that filter thatlooks good in thickness now I’veseparated 6 eggs 6 whole egg I let themsit out for about 33 5 minutes to cometo room temperature and then I’veseparated them yellows in One Bowlthey’re going to go into this and then itake the white in my mixer bowl that’swhat we’re gonna make our meringue nowthis takes a few minutes to get goingbut once you do it sounds complicatedthat it goes really quickly soon as thiscomes up to a boil or a bubble andagainst and then we’re going to add ourbeaten egg yolksbut we got a temper on first I’m goingto show you how to do that otherwiseyou’re going to line up with a bottomspring legall right our mixture now is hot andstarting to bubble and it’s thickened upconsiderablynow we’re gonna okay you see the bubblescoming up in there not quite boiling butalmost all right so this is an dipolehere I have six egg yolks that I justlightly beaten not a lot and I got areal a quarter cup measure of you andwhat we need to do is temper these eggsso they don’t colonel them and put theminto this mixture so what to do thatwe’re going to take them a little bit ofour mixture and just while whisking itI’m just kind of slowly add some of thattooSara thank you Tomturtle drinks and all together you wantabout a drop of this and they are nettlebreak your necks up to temperature[Music]we’ve got our so what we’re going to donow is we’re just going to mix someright into this on the back on the fireand I’m just going to slow start that ininsure they get started early and it’scooked for about a minute male eat I’mgoing to take it off one more timenow we okay all right to our our puddingwe’re gonna add I got about a tablespoonand a half of butter there and I’m goingto addOhwe’re going to add in two teaspoons ofvanilla extract and 1 cup of late sweetcoconut fire for just a minute start allof that in really wellyou want to keep stirring it until thatbutter is melted something like thatokay now that pudding is ready to go isour my now we’re going to take it overhere and I’ve got a 9-inch deep dish I’mrush to you know pour that right in likethat[Music]I would make meringue okay in our Bowlhere we have our 6 egg whites we seegoats another pretty mix now we’re goingto be 8 wait we’re going to makemeringue over to it I’ve got chickenhere are my mates are on and let itstart withif you can see I guess with attachmentfor my mixer because that which they areinto the egg whites all right we’ve gotit good let me now so I’m gonna turn itback on and I’m with the deets on thehigh you wanted to tie them up and I’mgoing to gradually add 3/4 of a cup ofsugar to these egg whites so I’ve got aquarter cup measure here and how Iokay what are your doing if Venus it’llbe four but I must stop my mixer forjust a minute and break down to thesides to make sure I’ve got all thatsugar and everythingokay our egg whites are done they’renice and dirty at God they can hold thepeaches okay so our meringue is okayour fifth are filling in the pie ofstill hot and that’s when you want toput the meringue on it cuz what thatdoes if that allows the heat from thefilling to cook your meringue from thebottom while it’s in the oven bakingfrom the top we just want to pile it on[Music]just like that and we’re going to takeour spatula and we want to push it downI pile it all in the middle and thenpush it down till it meets the edge ofthe pie crust you want to make sure thatyou seal it good to those edgesand that’ll keep it from shrinking is itand there you have itthat’s how you put my rifle time okayfinish it off okay not a certify comeagain and just sprinkle it all over thetop of it just like thatokay now the next thing the next step isput it in 325 degree oven and we’regoing to bake it for about 15 to 20minutes or until that meringue is Justinand it golden brown and there you haveit beautiful coconut cream pie mix whatit doesn’t take a lot less than an hour[Music]

One Reply to “How to make Coconut Cream Pie from scratch

  1. I’m sure this pie is delicious. But I can’t. I can not deal with the texture of shredded coconut. Not Almond Joy’s, not Mounds bars or in a box of chocolates. Yes, I confess, I am that person who bites into a chocolate, spits it out and puts it back in the box. LOL Guard you box of Chocolates!

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