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This weekend I spent time in the kitchen taking a writing break. I finally pressure-cooked green beans from the garden, made deviled eggs and a batch of wild blackberry jam, and squeezed in the coconut meringue pie I’ve been promising my men. Our raspberries are ripe so I couldn’t resist picking a few of those, too. But I did miss working on that book!

I wanted to share this pie recipe with you as it has the bestest, easiest meringue ever. Meringue pies are as common as kudzu in the south and I’ve never been able to duplicate my granny’s creations till I stumbled on this recipe. Randy prefers CoolWhip. Isn’t that awful?! But for my boys, who are at least half-southern, they’re sold on meringue!

Coconut Cream Pie

Filling:

2/3 cup sugar

3 Tablespoons cornstarch

1 Tablespoon flour

1/2 teaspoon salt

3 cups milk

3 egg yolks, slightly beaten

3/4 cup flaked coconut

1 Tablespoon butter

1 1/2 teaspoons vanilla

Meringue:

3 egg whites

1 cup marshmallow crème

1/4 cup coconut

1 pie crust, baked and cooled

Combine sugar, cornstarch, flour, and salt in saucepan. Gradually stir in milk till smooth. Bring to boil; cook and stir for 2 minutes till thick. Remove from heat. Gradually stir one cup hot filing into yolks, return all to pan, stirring constantly. Bring to a gentle boil; check and stir for 2 minutes. Remove from heat; stir in coconut, butter, and vanilla till melted. Pour into crust.

Beat egg whites till soft peaks form. Gradually add in/beat marshmallow crème on high speed till stiff glossy peaks form. Spread over all to crust edge. Sprinkle with 1/4 cup coconut.

Bake 350 degrees for 12-15 minutes.

Cool on wire rack 1 hour. Refrigerate for 3 hours.

Enjoy!

With Ballantyne book 3 due this month and Ballantyne book 2 releasing any minute, my days in the kitchen are numbered. But I do SO love to cook/bake and thought I’d sneak in a favorite recipe with you here.

 I’d love to know what’s happening in your summer kitchen…

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