Farmer Boy Recipe for "National Dessert Day"

You may wish to use this recipe to continue your celebration of "National Dessert Month", or "National Dessert Day", or for "National Nothing Special Day"!   :)
Now, I've tried all varieties of Coconut Cream Pies - from "Pudding Mix Pies" to those made from "Scratch" and those topped with a ready-made topping, to those topped with meringue.  This recipe is my, "Made from scratch" version.  If you like those others, go for it!  If you are counting calories or sugar grams, this probably won't be for you!  But if you want to jump into a pie with both feet, and come up licking your chops, then maybe this is for you!

Farmer Boy Coconut Cream Pie

Ingredients:

• 8 Tablespoons of sugar
• 5 Tablespoons of all-purpose flour
• 1/4 teaspoon salt
• 2 Cups whole milk
• 1 Cup heavy cream
• 3 egg yolks (save the whites for the meringue)
• 1 Cup flaked coconut
• 2 teaspoons vanilla extract
• pinch of ground nutmeg
• 1 pre-baked pie shell (9 inch)

Directions: In a heavy saucepan, stir together the sugar, milk, cream, flour and egg yolks.  Heat over medium heat, stirring constantly, for about 5 minutes.  Add the vanilla and nutmeg, then the coconut.  Continue stirring, till the mixture is thick - probably another 5 minutes or so.  *Note: it should be slightly thicker than pudding.  Remove from heat to cool slightly.  Then pour it into the pre-baked pie shell. (You may use a store bought pie shell if you'd like.  But, I make mine from scratch ahead of time!)

Go on to make the meringue.  Using an electric mixer and the whisk beater, beat the egg whites with 4 Tablespoons of sugar, till stiff, with peaks.  Spread this over the pie, up to the edges.  Sprinkle coconut on top and place in a 425 degree F. oven to bake for about 10 to 14 minutes. (The meningue should begin to brown on the peaks and the coconut should begin to get a light brown color also.) *Note: if you have a browning element in your oven, you can bake at 375 degrees F. and then use the browning element to finish it up.

I like to chill my pie completely before serving, but warm is OK too!

Just one more hint: Try using 1/2 cup of toasted coconut, combined with the flaked, when making the filling.  And, for an even richer pie: substitute some of the milk with coconut milk!

"Just a little thread of gold, running through a fabric, brightens the whole garment, so women's work at home, while only the doing of little things, is like the golden gleam of sunlight that runs through and brightens all the fabric of civilization."  Laura Ingalls Wilder

I hope you'll try this pie and then let us all know, by leaving a comment here. Thanks.

The Old Man in the Bib Overalls