The local community hall is having a fundraising dinner tonight—a turkey dinner, to be more specific. They have it every year to help raise moolah for the park at a nearby lake.
Typically, they ask households for a donation of money or baked yummies. Our house was asked to make pies, so I whipped out my favourite coconut cream pie recipe. It’s divine. Try it yourself. It’s easy peasy.
As for me, it’s still a few hours to go before I can get my $12 turkey dinner. Patience, young grasshopper. Patience.
Coconut Cream Pie
- baked pie shell
- 2 cups milk (or milk mixed with cream if you use skim like I do)
- 3/4 cups white sugar
- 1 cup shredded coconut
- 3 eggs (separated into yolks and whites)
- 3 tablespoons of flour
- 1/2 teaspoon of salt
- 1 teaspoon of butter
- 1 teaspoon of vanilla
Heat milk and sugar to the boiling point. (I prefer to do this in the microwave because I don’t scald my milk.)
Mix your flour with a bit of cold water or milk—enough to make a paste. Beat until smooth. Add your eggs to that paste and beat.
Pour egg yolk/flour mixture into boiling milk slowly while stirring.
Heat again (back into the microwave or keep on the stove) until it’s quite thick.
Add in coconut, salt, and vanilla. Mix well.
Spoon into baked pie shell.
Meringue
Beat egg whites with a pinch of cream of tarter until stiff peaks form. Add 1/4 cup of sugar and 1/2 teaspoon of vanilla. Beat until mixed, then spread over pies. Sprinkle with a little coconut.
Place into oven at about 300 degrees until peaks of meringue are brown. Remove and cool.
* Substitution for chocolate pie
Instead of putting coconut into your pie at the final stage, add dark chocolate. Stir until mixture is brown. Add meringue if you desire, or use whipped cream instead.
* Substitution for macaroon pie
Add some dark chocolate with coconut, stirring until mixed well. Make meringue the same as above.
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