My Grandmother’s Coconut Cream Pie

Desserts, Hungry, Travel, , , , , , , , , , , 26 Comments

 

Sorry it’s been a while since my last post but it has been a very difficult week for my family.  My Grandmother is in the hospital and although she is stable she is not well.  I ask all of you for your prayers and positive thoughts at this time.

Since my Grandmother (Mayme) is consuming my thoughts and prayers right now I wanted to re-share a little of her with all of you.  My Mayme’s Coconut Cream Pie is one of my families favorite recipes and I hope you enjoy it as much as we do.

Thank you all for your support and I hope to be back soon.

Melody

Now this isn’t just any Coconut Cream Pie recipe this is my Grandmother’s Coconut Cream Pie recipe and it is a very special recipe to my family and me.  My Grandmother had got this recipe back in 1972 from Aunt Ethel.  I’ve gone into a little more detail on how to make this pie than Aunt Ethel did…

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As I said in an earlier post I love all things coconut and this Coconut Cream Pie hands down is my most favorite coconut dessert of all time and my Mothers favorite as well.

I have tried coconut cream pies from just about everywhere and none of them ever compare to my Grandmothers. Some coconut cream pies have too much shredded coconut in the filling giving the pie a gritty taste.  While other pies have so much meringue that the coconut filling doesn’t shine. This Coconut Cream Pie is the perfect balance of coconut to filling, and filling to meringue.

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This past week I told my Grandmother I wanted her to show my exactly how to make her coconut cream pie and despite the pouring down rain she still made a perfect pie.  We spent the morning reminiscing, laughing, making pie, and having a Grand Ol’ Time in the kitchen.

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Enjoy!

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Mayme’s Coconut Cream Pie

Ingredients: 

1 Pie Crust

The Filling: 

1 Cup of Sugar

3 Large Eggs (separated)

1 Cup Whole Milk

1 Small Can Carnation Milk

2 Tablespoons Flour

1 Teaspoon Vanilla

3-4 Generous Handfuls of Sweetened Shredded Coconut

The Meringue: 

3 Egg Whites

6 Tablespoons Sugar

1 Teaspoon Cornstarch*

* When we made this pie it was pouring down rain and my grandmother said adding cornstarch in with the sugar will keep the meringue from weeping.

Directions: 

Pre-Heat the oven to 450 degrees

Place the pie crust in a pan, prick it with a fork, and crimp the sides…

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cover the pie crust and weight it down…

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I thought this was a genius way to cover and weight a pie crust for blind baking…

Bake at 450 covered for 11-12 minutes until light golden, then uncover and bake for another 3-4 minutes.  Remove the pie crust and set aside to cool. Reduce oven temperature to 400.

In a medium sized sauce pan add 1 cup of sugar, 2 tablespoons of flour and the 3 egg yokes.  Beat together with a spoon to form a paste then stir in the whole milk and the can of carnation milk.  Cook over low to medium low heat, stirring constantly until the custard is very thick about 8-10 minutes.

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Remove from heat and stir in the vanilla and coconut.  Set aside while making the meringue.

In the bowl of a large stand mixer beat the room temperature egg whites until soft peaks form.  In a small bowl add the 6 tablespoons of sugar and 1 teaspoon of cornstarch, stir to combine then gradually add the sugar/cornstarch mixture to the beating egg whites.  Continue to beat the egg whites until stiff peak form.

Pour the pie filling into the pre-baked pie crust and carefully spoon the meringue on top of the pie and smooth out with a spatula.  Sprinkle a little coconut on top of the pie.

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Place pie in center of the 400 degree oven.  Reduce heat to 350 and bake until the meringue forms golden peaks, about 12-15 minutes.

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Allow the pie to cool completely.

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

26 thoughts on “My Grandmother’s Coconut Cream Pie”

    1. Thanks Stefan,
      Mayme’s coconut cream pie was always the best and I’m so thankful that we had that day together last spring. Sadly, she passed last week and was laid to rest yesterday. She was an extraordinary lady who will be greatly missed by so many.

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    1. Thanks Kathryn,
      Sorry it’s taken me a few days to respond it’s been a difficult time here. My Mayme passed late last week and was laid to rest yesterday. I will always treasure all the memories of us together in the kitchen, playing in the garden, and sitting on the front porch swing.

      I hope thing are well on your end and that your parents are doing better.

      Liked by 1 person

      Reply

  4. I found your blog through Tonya’s blog, Fourth Generation Farmgirl when Tonya nominated you for “The Dedicated Blogger Award”. Hope your grandma is doing well and look forward to trying this pie recipe and others you’ve posted.
    Shine On

    Liked by 1 person

    Reply

  5. Reblogged this on fourth generation farmgirl and commented:
    Melody, of Meals With Mel, is a fellow blogger and friend. We crossed paths about a year ago through our blogs and our mutual interests in heirloom recipes and family. Melody has a fantastic blog that offers beautifully photographed recipes that are simply wonderful as well as travel posts, fabulous photography, and a wonderful sense of humor. I always enjoy reading her posts!
    Last week, Melody shared that her dear grandmother, Mayme wasn’t well and asked that her readers keep her in their thoughts. Not too long after the post, Melody’s grandmother passed away. This post is Melody’s tribute to Mayme and her wonderful coconut cream pie–a family favorite.
    I hope you will read this beautiful post that radiates the love Melody has for her dear Mayme. Please visit Melody’s blog to leave a comment. Thank you.

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  8. Mel what a sweet post!! I love the photo of your grandmother crimping the pie crust! and the one of you two together… also that recipe card!! it looks an awful lot like the ones I have from my mom. Happy Christmas ahead– hope it’s full of pies and grandmothers and a warm time with all the people you love. xo

    Liked by 1 person

    Reply

    1. Thank you Rhonda,
      It was such a fun day when we made that pie. I will always have such wonderful memories of us in the kitchen together. Sadly, she passed last week and was laid to rest yesterday. She was an amazing multitalented lady and will be greatly missed.

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      Reply

    1. Thanks Kathryn and Happy New Year to you and you family too! Sorry I’ve been away, we’ve had a hard time here lately with the loss of my grandmother. But I hope to be back soon… I’ve got a lot on my reader board to catch up on 🙂

      Liked by 1 person

      Reply

  13. I am sorry to hear that your grandmother is not well. She Will be in my thoughts.
    Your grandma’s lovely pie looks so special & very inviting too. Mmmmmm.

    Your grandma’s looks like a cool lovely lady! Nice photos too, Mel! X

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