Saturday, November 27, 2010

Traditional Southern Coconut Cream Pie

This is a Thanksgiving staple at our house and my daughter's favorite pie. It's full of fat and calories so plan on getting in an extra walk or two around the holidays. It's the real deal from scratch but very worth the effort. 


1/2 C. sugar
4 TB cornstarch
1/4 ts. salt
2 1/2 C. scalded milk
4 egg yolks
1 ts. vanilla
1 1/2C. flaked coconut
2 ts. conf. sugar
1 TB butter
1 C. heavy whipping cream


In the top of a double boiler mix: sugar, cornstarch, salt. Stir in milk until smooth. Cook over med. heat until mixture thickens. Stirring constantly. (I like to use a whisk for this.

Beat 4 egg yolks and add 4 TB of hot mixture, whisking til blended. ( what is tempering?)

Then add egg mixture to milk mixture.

Cook and stir until smooth and thick.

Remove from heat, stir in vanilla, 1 C. coconut, and butter.

Stir and pour into prepared pie shell.

Whip cream with conf. sugar, spread over filling.

Top with toasted coconut. (click here for how to toast coconut)


Call in the refill on your cholesterol medicine. :)

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