I know there are a lot of different versions of coconut cream pie out there,
but this is my absolute favorite.
Back in 1965, we moved from North Carolina to Gillette, Wyoming, where my dad
opened up a sport shop with a sandwich bar. Long story short, it ended up
becoming a restaurant and my mom cooked all the desserts (in the beginning anyway).
She was and is a wonderful cook, and this was the coconut cream pie recipe she used.
Coconut Cream Pie
3/4 cup sugar, divided use
1/4 cup all-purpose flour, rounded
1/8 tsp salt
2 cups milk
1 tsp vanilla extract
1 1/4 cup flaked coconut
1 (9 inch) pie shell, baked
In a medium saucepan, combine ½ cup sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is slightly thickened. Whisk some of the hot milk mixture into 3 egg yolks, (reserving egg whites for meringue); add the yolks into the saucepan and continue cooking until thick. Remove from heat and add coconut and vanilla. Pour into baked pie shell.
Beat egg whites until frothy. Gradually beat in 1/4 cup sugar and continuing beating until stiff peaks form. Spread over pie filling and bake for 8-10 minutes or until golden brown. You can sprinkle the meringue with a little coconut before you cook it if desired. Let cool before serving. I like mine cold so I refrigerate it before serving. Store in the refrigerator.