Homemade Country Coconut Cream Pie from Scratch
(we dont really measure so this is a figuratively somewhat accurate description of how I make it)
Have a Deep Dish Pie shell already prepared and poke holes in it with fork around sides and bottom… Bake in oven till “almost done” do not want it crispy or brown.
Start out with making a custard. Put 3 cups milk in pot and 1 stick of butter…
in separate bowl put 2 cups sugar and 8 egg yolks (reserve the egg whites for later use on meringue) mix sugar and eggs with 2 tbsp vanilla…
Turn heat on to high to get the butter melted and get the milk to a soft boil then pour in the sugar mixture… stirring constant with a wooden spoon.. turn down heat as this will scorch VERY EASILY… then take 3 tbsp of pure cornstarch and put in a cup add water and stir, add to the custard and stir till thickened.. (if not thick enough repeat the cornstarch process)
take off heat and add coconut to liking… not TOO much but enough granny always said.. lol
Pour in Baked Pie Shell and make meringue.
To make meringue you take the egg whites you saved. and whip them till they start to form stiff peaks then add a tbsp vanilla and gradually add sugar little by little…
Take meringue and put over top of pie.. sprinkle coconut over top lightly and but in oven under broiler to get top of meringue a light golden color.. WATCH CLOSELY or will burn easily.. take out and let cool then put in fridge to set up for 24 hours.
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