Wednesday, August 5, 2009

Coconut Cream Pie

I use my 1979 version of the Fannie Farmer Cookbook for a lot of basic recipes. If you didn't know, Fannie Merritt Farmer published the original book in 1896 under the title “The Boston Cooking School Cook Book”.

In the Fannie Farmer Cookbook she has a lot of great pie recipes but one that I use most often is her basic cream pie recipe. You can use this for Banana & Coconut and by simply adding some unsweetened chocolate it makes a fabulous chocolate cream pie. Because the cream part of the pie calls for egg yolk, I typically make a meringue topping rather the whipped cream topping, which makes it a little lighter.

Pastry dough for 9-inch pie plate (use basic crust recipe from July 09 post)

Cream Filling:
3/4 C sugar
1/2 C flour
1/4 t salt
3 C whole milk
3 egg yolks, room temperature slightly beaten (reserve whites for meringue)
2 T butter
1 t vanilla
1/2 C shredded coconut plus more for topping

Preheat the oven to 425 degrees. Line pan with pastry dough and prick with a fork and bake for 12-15 minutes. Set aside. Combine the sugar, flour, and salt in a saucepan. Stir in the milk and cook over low heat, stirring constantly, until thick. Add the egg yolks and continue to cook, stirring for about 3 more minutes. Remove from the stove and add vanilla, butter, and coconut. Cool slightly. Pour into pie shell. At this point if you choose to make a coconut cream pie with whipped cream, refrigerate pie for 2- 3 hours and then add whip cream topping with a little toasted coconut on the top.
If you want to make the meringue topping then to the following:

Meringue Topping
5 egg whites room temperature (add 2 to the 3 your reserved)
1/2 C sugar
1/4 t salt

Place in mixing bowl and mix at high speed until stiff and shiny. Top your room temp pie filling with the meringue. Sprinkle with coconut and bake at 425 degrees for about 5 minutes or until coconut and meringue are slightly brown. Watch closely, it can burn quickly.

Once this has cooled completely refrigerate for 2 to 3 hours. Store both your cream pie and your meringue pie in the refrigerator and it will keep for 2-3 days.
Mary Etta
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  1. Ooh, you might have to make the version with the chocolate in it when you come visit. You know Los Angeles don't know nuthin about pie...

  2. I had a piece of this pie the last time I visited you at your mothers house. Talk about delicious!!

  3. I made this pie when the kids were home. I thought we had whipping cream but it turned out to be half and half so I did the merengue and it was out of sight--I think I prefer it to the whipped cream now. The little peaks were so browned and cute and it tasted so light!