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My husband’s all-time favorite dessert is the signature coconut cream pie served at The Capital Grille in Washington, DC.
#My recipes coconut cream pie full
Read my full disclosure policy.įilled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy. Reduce heat to 350 and bake until the meringue forms golden peaks, about 12-15 minutes.This post may contain affiliate links. Place pie in center of the 400 degree oven. Sprinkle a little coconut on top of the pie. Pour the pie filling into the pre-baked pie crust and carefully spoon the meringue on top of the pie and smooth out with a spatula. Continue to beat the egg whites until stiff peak form. In a small bowl add the 6 tablespoons of sugar and 1 teaspoon of cornstarch, stir to combine then gradually add the sugar/cornstarch mixture to the beating egg whites. In the bowl of a large stand mixer beat the room temperature egg whites until soft peaks form. Remove from heat and stir in the vanilla and coconut. Cook over low to medium low heat, stirring constantly until the custard is very thick about 8-10 minutes. Beat together with a spoon to form a paste then stir in the whole milk and the can of carnation milk. In a medium sized sauce pan add 1 cup of sugar, 2 tablespoons of flour and the 3 egg yokes. Remove the pie crust and set aside to cool. Place the pie crust in a pan, prick it with a fork, and crimp the sides…Ĭover the pie crust and weight it down… I thought this was a genius way to cover and weight a pie crust for blind baking…īake at 450 covered for 11-12 minutes until light golden, then uncover and bake for another 3-4 minutes. * When we made this pie it was pouring down rain and my grandmother said adding cornstarch in with the sugar will keep the meringue from weeping.
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We spent the morning reminiscing, laughing, making pie, and having a Grand Ol’ Time in the kitchen.ģ-4 Generous Handfuls of Sweetened Shredded Coconut The Meringue:
#My recipes coconut cream pie how to
This past week I told my Grandmother I wanted her to show my exactly how to make her coconut cream pie and despite the pouring down rain she still made a perfect pie. This Coconut Cream Pie is the perfect balance of coconut to filling, and filling to meringue. While other pies have so much meringue that the coconut filling doesn’t shine. Some coconut cream pies have too much shredded coconut in the filling giving the pie a gritty taste. I have tried coconut cream pies from just about everywhere and none of them ever compare to my Grandmothers. I’ve gone into a little more detail on how to make this pie than Aunt Ethel did…Īs I said in an earlier post I love all things coconut and this Coconut Cream Pie hands down is my most favorite coconut dessert of all time and my Mothers favorite as well. My Grandmother had got this recipe back in 1972 from Aunt Ethel. Now this isn’t just any Coconut Cream Pie recipe this is my Grandmother’s Coconut Cream Pie recipe and it is a very special recipe to my family and me. Thank you all for your support and I hope to be back soon. My Mayme’s Coconut Cream Pie is one of my families favorite recipes and I hope you enjoy it as much as we do. Since my Grandmother (Mayme) is consuming my thoughts and prayers right now I wanted to re-share a little of her with all of you. I ask all of you for your prayers and positive thoughts at this time. My Grandmother is in the hospital and although she is stable she is not well. Sorry it’s been a while since my last post but it has been a very difficult week for my family.