Excellent Easy Pie! Recipe is built for a 9" deep dish, if you gotta cut a pie in 8 slices, I want a good slice! Back when we used 8" shells we got 6 slices! Whats wrong with continuing with that tradition!!
This is a meringue pie, so don't loss those egg whites.
Ingredients:
1 1/2 C Whole Milk
2 C Coconut Milk
1/2 C White Sugar
6 Eggs, seperated (Thats right and sometimes I use seven! )
1/2 C Corn Starch
1 Cap Vanilla Extract
1/2 Cap Coconut Extract
1 C shredded Coconut
2T Butter (if using unsalted butter, add a pinch of salt)
Directions:
Preheat the oven to 375 degrees F.
In a saucepan, whisk the 2 cups of the coconut milk, 1 ½ cups of whole milk, ½ cup of corn starch and ½ cup of sugar. Place the pan over medium heat and bring the liquid up to a simmer.
Whisk the egg yolks together with butter and extracts. Temper the hot milk mixture into the egg yolks. Then whisk the egg mixture into the hot milk mixture.
Bring the liquid up to a boil and reduce to a simmer.
Cook the mixture, stirring constantly, until the filling is thick, about 5 minutes. Pour into 9” pie crust, allow to cool, top with meringue then sprinkle with some coconut flake. Bake at 375 for approx. 30 to 45mins. Till you achieve the color you want.
Meringue?
Egg whites, a pinch of Cream of Tarter, whipped on High, add 1 1/2 C of powdered sugar slowly while whipping, add a cap of coconut extract. Its not an exact thing. more sugar less sugar, just make sure to get all the air in those white you can. I have heard and can actually see a difference in how long you whip, it will become heavy or dense if done to long. You are looking for a shiny glaze to the meringue and it should curl and hold when turned upside down on the spoon. Don't worry bout all that, just swhip that hummer up.
This is MY recipe, its the best I could come up with trying to make one like my great grandma's. She always had one of these, a pineapple cream, and egg custard in and old pie safe in the corner when we can to visit. She didn't have electricity, water, or indoor plumbin, the stove was a wood burner, but she could cook. Wow could she cook.
I'm sorry, I was trying to get a picture before slicing, but after running to the next room to get the camera this is what I came back too!
So I am making some coffee to have with it.
PS..... You should know it will always rain after you make a meringue pie because meringue and hunidity do NOT apprceiate ever other! Trust me on this.
This is a meringue pie, so don't loss those egg whites.
Ingredients:
1 1/2 C Whole Milk
2 C Coconut Milk
1/2 C White Sugar
6 Eggs, seperated (Thats right and sometimes I use seven! )
1/2 C Corn Starch
1 Cap Vanilla Extract
1/2 Cap Coconut Extract
1 C shredded Coconut
2T Butter (if using unsalted butter, add a pinch of salt)
Directions:
Preheat the oven to 375 degrees F.
In a saucepan, whisk the 2 cups of the coconut milk, 1 ½ cups of whole milk, ½ cup of corn starch and ½ cup of sugar. Place the pan over medium heat and bring the liquid up to a simmer.
Whisk the egg yolks together with butter and extracts. Temper the hot milk mixture into the egg yolks. Then whisk the egg mixture into the hot milk mixture.
Bring the liquid up to a boil and reduce to a simmer.
Cook the mixture, stirring constantly, until the filling is thick, about 5 minutes. Pour into 9” pie crust, allow to cool, top with meringue then sprinkle with some coconut flake. Bake at 375 for approx. 30 to 45mins. Till you achieve the color you want.
Meringue?
Egg whites, a pinch of Cream of Tarter, whipped on High, add 1 1/2 C of powdered sugar slowly while whipping, add a cap of coconut extract. Its not an exact thing. more sugar less sugar, just make sure to get all the air in those white you can. I have heard and can actually see a difference in how long you whip, it will become heavy or dense if done to long. You are looking for a shiny glaze to the meringue and it should curl and hold when turned upside down on the spoon. Don't worry bout all that, just swhip that hummer up.
This is MY recipe, its the best I could come up with trying to make one like my great grandma's. She always had one of these, a pineapple cream, and egg custard in and old pie safe in the corner when we can to visit. She didn't have electricity, water, or indoor plumbin, the stove was a wood burner, but she could cook. Wow could she cook.
I'm sorry, I was trying to get a picture before slicing, but after running to the next room to get the camera this is what I came back too!
So I am making some coffee to have with it.
PS..... You should know it will always rain after you make a meringue pie because meringue and hunidity do NOT apprceiate ever other! Trust me on this.
