I had someone to request that I give the Coconut Cream Pie recipe.  I remember being in the kitchen with my grandma when she baked this pie.  It was always so much fun to watch her cook and bake.  My dad would also cook this cake for holidays as well as for people for their birthdays.  I have yet to try to make this pie.  Perhaps I will attempt it this Thanksgiving.


Coconut Cream Pie
(makes two 9″ pies)

Pie

3/4 cup sugar                                  1 1/4 cup coconut
2/3 cup flour -sifted                         2 tsp. coconut extract
5 eggs -separated                            1/4 cup butter
3 cups milk

Combine sugar and 2/3 flour in pot that won’t stick.  Separate eggs.  Put yolks in 1/2 cup milk, beat well and set aside.  Add the rest of the milk (2 1/2 cups) to the flour and sugar mixture.  Cook on medium heat until thick, stirring constantly.  Add egg yolk mixture, cook until thick again, stirring constantly.  Add coconut, coconut extract and butter.  Remove from heat; let cool about 10 minutes.  Pour into 2 already baked 9″ pie crusts.

Meringue for Coconut Creme Pie

5 eggs whites                                 6 Tbsp. sugar
1/4 tsp. cream of tartar                  1/2 tsp. coconut extract

Beat egg whites and cream of tartar until frothy.  Add 6 Tbsp sugar and beat until stiff peaks form.  Add flavoring if desired when you add the sugar.  Put on top of the pie and sprinkle with coconut flakes.  Put in very hot oven long enough to just brown the meringue.