Coconut Cream Pieby Rory
This recipe for Coconut Cream Pie is AllSpicer Teresa's go-to recipe. She's frequently asked to bring this pie to celebrations and fundraisers - it's delish!
Scald the milk by putting it in a saucepan over medium-high heat. Stir regularly until small bubbles appear around the edges. The milk should be between 180-185°F. Remove from heat.
In another saucepan, mix together sifted flour, sugar, and salt in a. Gradually add the scalded milk, stirring well.
Cook over medium-high heat until mixture thickens and boils. Cook for 2 minutes and remove from the heat. Be sure to stir nearly constantly.
Temper the egg yolks by adding a small amount of the hot milk mixture to the yolks. Then add them to the remaining hot mixture. Cook for 1 minute, continuing to stir constantly.
Add the butter, vanilla paste, and 1 C. moist shredded coconut to the mixture and allow to cool for around 15 minutes. Pour the mixture into a fully baked pie crust and allow to cool completely.
Preheat oven to 350°F.
Make a meringue by beating together the egg whites and 6 Tbsp. sugar. Cover the cooled pie with the meringue and 1/2 C. Moist Shredded Coconut.
Bake for 13-15 minutes, or until meringue has browned slightly.
For the Moist Shredded Coconut, it's fine to use a package of shredded coconut, just make sure it's a new, unopened and fresh package.