Evening Edge
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DEL.ICIO.USCoconut Cream Pie
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Cuisine: Dessert
In the Kitchen With . . . Louise Winton, Powder Springs
Nominated by daughter Kay Harms:
My mom, Louise Winton, always provided her family of four with delicious, home-cooked meals while we were growing up, but her specialty has always been bringing others into her home for good food and old-fashioned Southern hospitality. My mother knows how to set a beautiful table and fill it with mouthwatering food. When you leave her table, you feel satisfied and loved.”
Hands on time: 25 minutes Total time: 40 minutes Serves: 8
Ingredients:
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3 eggs, separated
1 cup plus 2 tablespoons granulated sugar, divided
1/3 cup all-purpose flour (or 3 tablespoons cornstarch)
1/4 teaspoon salt
2 cups whole milk
2 tablespoons butter
1 1/2 teaspoons vanilla, divided
1 1/3 cups flaked sweetened coconut, divided
1 (9-inch) baked pastry shell
1/4 teaspoon cream of tartar
Instructions:
In a small bowl, lightly beat the egg yolks (reserve whites). Set aside. In a medium saucepan, combine 3/4 cup sugar, flour or cornstarch and salt; gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Stir a small amount of the hot liquid into the yolks and immediately return yolk mixture to the hot liquid, stirring constantly. Cook 2 minutes, stirring constantly, until mixture is very thick. Remove from heat. Stir in butter, 1 teaspoon vanilla and 1 cup coconut. Pour into cooked pastry shell.
Preheat oven to 350 degrees. In a clean, dry mixing bowl, beat egg whites with remaining 1/2 teaspoon vanilla and cream of tartar until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff and glossy and all sugar is dissolved. Spread meringue over filling in pie shell, sealing to the edge of the pastry. Sprinkle remaining 1/3 cup coconut over the top. Bake for 12 to 15 minutes or until meringue is golden. Cool.
Preheat oven to 350 degrees. In a clean, dry mixing bowl, beat egg whites with remaining 1/2 teaspoon vanilla and cream of tartar until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff and glossy and all sugar is dissolved. Spread meringue over filling in pie shell, sealing to the edge of the pastry. Sprinkle remaining 1/3 cup coconut over the top. Bake for 12 to 15 minutes or until meringue is golden. Cool.
Notes:
You won't find any instant pudding or nondairy whipped topping in this pie. With a pastry cream filling and meringue crown, this is the real thing.
Nutrition:
Per serving: 376 calories (percent of calories from fat, 38), 6 grams protein, 51 grams carbohydrates, 1 gram fiber, 17 grams fat (9 grams saturated), 86 milligrams cholesterol, 324 milligrams sodium.
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