Irresistible Coconut Cream Pie
My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible topped with old-fashioned coconut cream and a fluffy meringue. Roberta Foster, Kingfisher, Oklahoma
My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible topped with old-fashioned coconut cream and a fluffy meringue. Roberta Foster, Kingfisher, Oklahoma
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons sugar
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3 tablespoons cornstarch
- 1/2 cup canola oil
- filling:
- 1/2 cup sugar
- 3 large egg yolks
- 3 large egg whites
- meringue:
- 2 tablespoons whole milk
- 1/4 cup sweetened shredded coconut
- 1/2 cup sweetened shredded coconut
- 1-1/2 cups whole wheat flour
- 1 cup marshmallow creme
- 2-1/4 cups whole milk
- Carbohydrate 35.5855070842135 g
- Cholesterol 1891.88054687659 mg
- Fat 58.4904233978597 g
- Fiber 1.58698171427445 g
- Protein 26.9818259375366 g
- Saturated Fat 18.6960815897972 g
- Serving Size 1 1 servings. (286g)
- Sodium 3956.67233295208 mg
- Sugar 33.9985253699391 g
- Trans Fat 1.9550319168537 g
- Calories 773 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a bowl, mix flour, sugar and salt.
- In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly).
- Press onto bottom and up sides of an ungreased 9-in. pie plate.
- Bake 20 minutes.
- Cool on a wire rack.
- For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt.
- Gradually whisk in milk.
- Bring to a boil; cook and stir 2 minutes or until thickened.
- Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly.
- Bring to a gentle boil; cook and stir 2 minutes.
- Remove from heat; stir in butter, coconut and vanilla.
- For meringue, in a bowl, beat egg whites until soft peaks form.
- Gradually add marshmallow creme, beating on high speed.
- Continue beating until stiff, glossy peaks form.
- Transfer hot filling to crust.
- Spread meringue evenly over filling, sealing to edge of crust.
- Sprinkle with coconut.
- Bake 12-15 minutes or until meringue is golden brown.
- Cool 1 hour on a wire rack.
- Refrigerate at least 3 hours before serving.
Irresistible Coconut Cream Pie: A Taste of Home
The aroma of freshly baked pie always brings a wave of nostalgia. For me, the scent of this coconut cream pie instantly transports me back to my childhood kitchen, filled with the warmth of my mother’s baking and the comforting chatter of family. It’s a recipe passed down through generations, a tradition that’s as much about family as it is about food. The simple act of making this pie is a reminder of those cherished moments, and sharing a slice with loved ones creates new memories to cherish.
This recipe isn't just about the creamy coconut filling or the melt-in-your-mouth meringue; it's about the story behind it. It's about the connection to the land, the pride in using homemade ingredients, and the joy of sharing something special with others. The rich, golden crust, made with my own freshly ground whole wheat flour from the farm we've worked for years, adds a unique depth of flavor that's unmatched by store-bought options. The slightly earthy taste of the whole wheat complements the sweetness of the coconut and meringue perfectly, creating a harmonious blend of textures and flavors.
Growing up on a farm taught me the importance of hard work and the satisfaction of creating something beautiful from simple ingredients. Every ingredient in this pie tells a story: the carefully selected eggs from our hens, the fresh milk from our neighbor’s cows, the homegrown wheat that forms the base of the crust. Each step in the process is a ritual, a connection to the earth and the generations who came before me. It's a reminder of the simple pleasures in life and the value of homemade goodness.
The recipe itself is surprisingly simple, yet the result is a pie that's both elegant and comforting. The creamy coconut filling, infused with the subtle warmth of vanilla, is the perfect counterpoint to the light and airy meringue. The slight crunch of the toasted coconut on top adds a final touch of delightful texture. It's a pie that's perfect for any occasion—from a casual weeknight dessert to a special celebration—guaranteed to bring a smile to everyone's face.
Beyond the taste and the family memories, making this pie is a calming and meditative practice. The rhythmic whisking, the gentle stirring, the careful layering of ingredients—all create a soothing rhythm that allows me to disconnect from the everyday stresses and reconnect with myself. It's a mindful process that fosters a sense of peace and satisfaction. It's a reminder that even in the midst of busy schedules and demanding lives, we can still find time to create something beautiful and nourishing, both for ourselves and for those we love. So gather your ingredients, turn on some calming music, and enjoy the journey of creating this irresistible coconut cream pie—a slice of heaven in every bite.
More than just a dessert, this coconut cream pie is a testament to the power of simple ingredients, family traditions, and the simple act of sharing something homemade with those you care about. I encourage you to try it and create your own memories around this classic recipe. And if you do, share your experiences—I’d love to hear how it turns out!
