Original Coconut Cream Pie
This is the most popular dessert at Mrs. Rowe’s Restaurant and Bakery. Enough said.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Stir together the egg yolks, sugar, cornstarch, and just enough of the water to make a smooth paste. Heat the milk in a double boiler set over simmering water. When the milk begins to steam, gradually whisk in the egg mixture. Cook, stirring occasionally, until very thick, about 4 minutes. Remove from the heat and stir in 3/4 cup of the coconut, the butter, and the vanilla.
Step 3
Pour the filling into the crust and top with the meringue, sealing the edges well. Sprinkle the remaining 1/4 cup coconut over the meringue.
Step 4
Bake for about 30 minutes, until the meringue is golden brown and it’s firm to the careful touch (it’s easy to poke a hole in the meringue). Cool on a wire rack for 2 hours before slicing. Serve the pie at room temperature or, for a special treat, serve it warm—pop a slice in the microwave for about 10 seconds.
